Nisin is a polypeptide composed of 34 amino acids, which can be degraded into amino acids by proteases in the body and absorbed, and will not affect the intestinal flora, so it is considered to be a natural, safe and efficient biological preservative.
Various experiments have proved that nisin has extremely high safety, and its LD50 to mice is about 7000 mg / kg body weight, which is close to the LD50 of common salt and belongs to non-toxic grade. Nisin is currently a permitted food preservative in the world and in more than 60 countries and regions such as Europe, the United States, Australia, New Zealand, Japan and so on.
With the development of society and the improvement of people's concept of health, natural ingredients have become the goal pursued by more and more consumers, so some products that claim to be preservative-free are popular. But after all, preservatives are inseparable from the modern food industry, and they play an irreplaceable role in the preservation and preservation of many foods.
In this reality, it is particularly important to develop and use some preservatives that are safer for the human body.
Preservatives can be divided into natural preservatives and chemical synthetic preservatives. At present, the most widely used preservatives are benzoic acid / benzoate, sorbic acid / sorbate and other chemically synthesized preservatives.
Although the rational use of these preservatives in accordance with national regulations is also safe for the human body, people still hope to reduce the intake of these chemical synthetic substances.
Nisin is undoubtedly a good substitute for these chemical synthetic preservatives because of its natural, efficient and safe characteristics. With the reduction of production cost of nisin and other natural biological preservatives, its application in the food industry is expected to be further expanded.
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