Nisin is an antimicrobial food preservation agent, that is achieved by fermentation of Lactobacillus lactis. Nisin has proven to be a strong model for food preservation agents as it is the most consistent and effective solution on the market. Nisin is a bacteriocin that acts on a broad spectrum that has proven effective against Gram-positive organisms, in particular lactic acid bacterium – which is associated with spoilage - and Staphylococcus aureus. It is highly effective against bacterial spores.
Its usage, allows us reaching many advantages, improve the product shelf life, reduction of temperature of the process, make the formulations by reducing salt levels, it helps to maintain the quality of the product despite of variations of temperature during it distribuition of some products as cheese for example.
It is a marketing appeal for the product to serve consumers who value food preserved with natural ingredients.
It offers excellent cost-benefit in the application.