Difference between Nisin and Lactobacillus

lactobacilli

① To improve digestion and maintain gut health:

Lactic acid bacteria can help digestion, regulate the peristalsis of the large and small intestines, facilitating normal bowel function. In addition, lactic acid also promotes calcium absorption.

② Prevention of diarrhea:

When you travel, you often experience diarrhea or vomiting due to acclimatization. You can take Lactobacillus food when you leave the house; Or the original balance of intestinal flora ecology has been disrupted, resulting in diarrhea, a large number of lactic acid bacteria can also be replenished, maintaining the ecological balance of flora in the body

③ Cancer Prevention:

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

④ Relieving constipation:

Lactic acid produced by lactic acid bacteria can increase the peristalsis of the large and small intestines.

⑤ To make vitamins:

Lactic acid bacteria can produce vitamins in the intestines such as vitamin K, B2, B6, B12, folic acid, etc.

Nizin

Nisin, also known as nisin, is a type of polypeptide produced by Streptococcus lactis. After consumption, nisin has a great influence on the physiological pH state and physiological function of the human body. A - Chymotrypsin can be rapidly hydrolyzed to amino acids, which will not alter the normal flora in the human intestinal tract and will not cause resistance problems such as other antibiotics, albeit only cross-resistance with other antibiotics. Chymotrypsin is a highly effective, non-toxic, safe and excellent natural food preservative. It can effectively inhibit and destroy 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 products, shorten the sterilization time of products, maintain the original nutrition, taste and color of products, and save a lot of energy. It can be widely used for preserving meat products, dairy products, vegetable protein products, canned goods, juice drinks and heat-treated foods in closed packages, as well as in cosmetics and health care products.