Since nisin can inhibit most Gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus, it is widely used in the food industry as a food preservative. After eating, it is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and under the action of α-chymotrypsin, which will not change the normal flora in the human intestinal tract and cause resistance problems such as other antibiotics, and will not interact with other antibiotics. It has cross-resistance and is a highly effective, non-toxic, safe, natural food preservative without side effects.

1. Nisin can be used in a wide range of heat-processed foods 2. These include: fresh milk, processed cheese and other dairy products, pasteurized liquid eggs, processed meat, seafood, canned food, fruit drinks, plant protein drinks, baked products, instant food, beer, and wine 3. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products.