Nisin

Nisin is a polypeptide produced by Streptococcus lactis, which is composed of 34 amino acid residues with a molecular weight of about 3500 Da.

Nisin is widely used in the food industry as a food preservative because it can inhibit most Gram-positive bacteria and strongly inhibit the spores of Bacillus. After eating, it can be hydrolyzed into amino acids quickly under the action of human physiological pH and α-chymotrypsin, which will not change the normal flora of the human intestinal tract and produce resistance problems such as other antibiotics, let alone cross-resistance with other antibiotics. It is a kind of natural food preservative with high efficiency, non-toxicity, safety, and no side effects.