Food-Info.net> E-numbers > E200-300
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 – n isin can be consumed by all religious groups, vegans and vegetarians.