Nisin is a polypeptide (short protein) antibiotic produced by the bacterium Lactococcus lactis , normally used in cheese production.
Function & characteristics:
Used as a preservative against Gram-positive spoilage bacteria
Cheese, cream, canned fruits, etc.
Acceptable Daily Intake:
Up to 33000 units/kg body weight.
As it is a protein, it is treated by the body as such, and digested in the small intestine.
None – nisin can be consumed by all religious groups, vegans and vegetarians.
The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. Foodnet India encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.