Nisin: acid nisin (Nisin), also known as nisin or transliteration Nissim, Lactococcus lactis a peptide material, composed of 34 amino acid residues, is a highly effective, non-toxic , safe, no side effects natural food preservatives, dairy products, meat products, plant protein foods, canned food preservative. Solubility: Nisin (Nisin) is a pale brown solid powder, use when dissolved in water or other liquids, and different solubilities at different PH values. In water (pH = 7), the solubility of 49.0mg/ml (Nisin); in 0.02M hydrochloric acid, the solubility of 118.0mg/ml (Nisin); hardly soluble under alkaline conditions. Stability: the stability of nisin (Nisin) associated with PH value of the solution. Dissolved pH = 6.5 skimmed milk, 85 ℃ pasteurization After 15 minutes, the activity loss of only 15%, when dissolved in pH = 3 dilute hydrochloric acid, 121 ° C for 15 minutes autoclaving remains 100 % of the activity, the acid heat resistance. Antibacterial activity: Nisin (Nisin) can effectively inhibit food spoilage caused by Gram-positive bacteria, such as Lactobacillus, Leuconostoc, Pediococcus, Staphylococcus aureus, Listeria monocytogenes, especially on the production of The Bacillus bacteria such as Bacillus, Clostridium strong inhibition. Typically, the highly heat-resistant spore bacteria, such as fresh milk, using 135 ° C, 2 seconds UHT sterilization, the mortality was 100% in non-Bacillus bacteria, Bacillus bacteria, mortality was 90%, and 10% Bacillus bacteria can not kill. Milk add 0.03-0.05g/kg of Nisin can inhibit the germination of spores of Bacillus and Clostridium and reproduction. Security: through the the pathologist studies and toxicology tests are proof of nisin (Nisin) is completely non-toxic. Nisin (Nisin) gastrointestinal protease degradation of amino acids, no residue, do not affect human probiotics, no resistance, no cross-resistance with other antibiotics. The world, many countries such as Britain, France, Australia, in food Add nisin (Nisin) the amount of not impose any restrictions, food preservatives in a special case. Add Nisin (Nisin) packaged food, you can reduce the sterilization temperature, shorten the sterilization time, reduce the thermal processing temperature, to reduce the loss of nutrients, improve the quality of the food and energy conservation, and effectively extend the food of the depositary time. You can also replace or partially replace chemical preservatives, coloring agent (such as nitrite) in order to meet the production of health food, green food needs.