The Difference Between Nisin And Lactobacillus

lactobacillus

① To help digestion and maintain intestinal health:

Lactic acid bacteria can help digestion, regulate the peristalsis of large intestine and small intestine to facilitate the normal operation of intestine. In addition, lactic acid can also help calcium absorption

② Prevention of diarrhea:

When you travel, you often have diarrhea or vomiting due to acclimatization. You can take Lactobacillus food when you go out; Or the original balance of intestinal flora ecology was destroyed, resulting in diarrhea, can also supplement a large number of lactic acid bacteria, maintain the ecological balance of flora in the body

③ Cancer prevention:

The growth of lactic acid bacteria in gastrointestinal tract, due to the antagonistic effect of microbial population, will reduce the number of harmful bacteria producing carcinogens, thereby reducing the risk of cancer

④ Eliminate constipation:

Lactic acid secreted by lactic acid bacteria can increase the peristalsis of large intestine and small intestine

⑤ To make vitamins:

Lactic acid bacteria can produce vitamins in the intestine, such as vitamin K, B 2, B 6, B 12, folic acid and so on

Nisin

Nisin, also known as nisin, is a kind of polypeptide produced by Streptococcus lactis. After consumption, nisin has a great influence on the physiological pH condition and physiological function of human body α— Chymotrypsin can hydrolyze into amino acids quickly, which will not change the normal flora in human intestinal tract and produce resistance problems such as other antibiotics, let alone cross resistance with other antibiotics. Chymotrypsin is a highly effective, non-toxic, safe and excellent natural food preservative. It can effectively inhibit and kill the vegetative cells and spores of Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and other Gram-positive bacteria. Adding food can greatly reduce the sterilization temperature of food, shorten the sterilization time of food, keep the original nutrition, flavor and color of food, and save a lot of energy. It can be widely used in the preservation of meat products, dairy products, vegetable protein food, canned food, juice drinks and heat-treated sealed packaged food, as well as cosmetics and health care products.