Nisin, a polypeptide produced by Lactococcus lactis, is a high-efficiency, safe bio-preservative that effectively inhibits Gram-positive bacteria responsible for food spoilage.

As a food preservative, it reduces sterilization temperatures and time, preserves food’s original color, flavor, and nutrients, and improves energy efficiency while minimizing product damage. Recognized as a safe food preservative by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).