, Cl. Butyricum and L. Monocytogenes, while it shows negligible or no effect against Gram-negative bacteris, yeasts or moulds. Till now Nisin has been widely approved as a natural and safe food preservative in the U.S., the E.U. and by FAO and WHO.
II. Strengths
* Extending shelf-life of food products;
* Improving safety of food products by substituting chemical preservatives suppressing Gram-positive spoilage and pathogenic bacteria;
* Extremely high efficiency or high cost effectiveness;
* Imp