Origin:
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
Products:
Cheese, cream, canned fruits, etc.
Acceptable Daily Intake:
Up to 33000 units/kg body weight.
Side effects:
As it is a protein, it is treated by the body as such, and digested in the small intestine.
Dietary restrictions:
None – nisin can be consumed by all religious groups, vegans and vegetarians.


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