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Nisin introduction
Nisin (Nisin), also known as nisin, nisin produced by a peptide material consumed in the human bodys physiological pH conditions and α-chymotrypsin hydrolysis into amino acids under the action quickly, the body will not change the normal intestinal flora as well as other antibiotics produced by the emergence of resistance problems, but there will not be cross-resistance with other antibiotics, is an efficient, non-toxic, safe, high-performance natural food preservative. It can effectively inhibit killing of Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and other Gram-positive bacteria vegetative cells and spores. Added to food, can greatly reduce the temperature sterilization of food, reducing food sterilization time, so to maintain the existing food nutrients, flavor, color, and also a lot of energy. Can be widely used in meat, dairy products, plant protein foods, canned foods, juice drinks and packaged foods by heat sealed preservative, but also can be applied to cosmetics and health care products and other fields.

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Fooding Next Exhibitions:

Exhibition: Food Technology Summit
Place: Mexico city, Mexico
Time: 27-28 Sep 2017
Booth No.: 1704