Nisin

Nisin Nisin is an antibacterial peptide, also known as a bacteriocin, produced by certain strains of lactic acid bacteria. It is used as a safe preservative in more than 50 countries worldwide. Nisin exhibits its greatest stability under acidic conditions and is soluble in water; the lower the pH, the higher its solubility in water. However, it is insoluble in non-polar solvents. The concentration of nisin can be measured using methods such as simple agar diffusion assays and chromatography. Advantages of Use - Inhibits the growth of gram-positive bacteria, pathogens, and heat-resistant strains - Cost-effective - Does not affect the color and taste of the food - Natural and environmentally friendly - Extends shelf life Application Areas - Dairy: (various white cheeses, cream cheese, processed cheese, flavored milk, yogurt, various dairy desserts) - Bakery: (various cakes and fancy breads) - Beverages: (various fruit juices) - Cooking: (canned foods, sauces, various salads, and ready meals) - Meat: (processed meat and poultry, fish, and seafood) - Oils and Fats: (oil emulsions) - Fruits and Vegetables