What is the relationship between lactic acid bacteria and nisin?

Lactic acid bacteria is not the name of a kind of bacteria, but the general name of many bacteria that can produce lactic acid, including Streptococcus lactis, others such as Lactobacillus bulgaricus and so on. Lactic acid bacteria.

1 help digestion and keep the intestines healthy:

Lactic acid bacteria can help digestion, adjust large, small intestinal peristalsis, intestinal normal operation. In addition, milk can help absorb calcium.

2 prevent diarrhea:

When traveling, diarrhea or vomiting is often caused by disobedience of soil and water, and you can take lactic acid bacteria when you go out; or diarrhea caused by the destruction of the balance of bacteria in the intestinal tract can also be supplemented with a large number of lactic acid bacteria. keep the balance of flora in the body.

3 making vitamins:

Lactic acid bacteria can produce vitamins needed by the human body in the intestines, such as vitamins, kmagin, B2, B6, B12, folic acid, etc.

Nisin.

Nisin is a polypeptide produced by Streptococcus lactis. After eating, nisin is hydrolyzed to amino acids quickly under the action of physiological pH and α-chymotrypsin. It does not change the normal flora of human intestinal tract and produce resistance problems such as other antibiotics. What's more, it will not appear cross-resistance with other antibiotics, and it is a kind of natural food preservative with high efficiency, non-toxicity, safety and excellent performance.

It can effectively inhibit the vegetative cells and spores of various Gram-positive bacteria such as Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and so on. Adding to the food can greatly reduce the sterilization temperature of the food, shorten the sterilization time of the food, keep the original nutrition, flavor and color of the food, and save a lot of energy at the same time. It can be widely used in preservative and fresh-keeping of meat products, dairy products, vegetable protein food, canned food, fruit juice beverage and heat-treated airtight packaged food, as well as cosmetics and health care products.

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