Nisin, also known as lactobacillus peptide, is a peptide substance produced by Streptococcus lactiae. After consumption, it quickly hydrolyzes into amino acids under the physiological pH conditions of the human body and the action of alpha trypsin. It does not change the normal gut microbiota or cause resistance problems like other antibiotics, nor does it cross resist with other antibiotics. It is an efficient, non-toxic, safe, and excellent natural food preservative. It can effectively inhibit and kill the nutritional cells and spores of various Gram positive bacteria such as thermophilic Bacillus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum, etc. Adding it to food can greatly reduce the sterilization temperature and shorten the sterilization time, allowing the food to maintain its original nutritional content, flavor, and color. At the same time, it can also be used in large quantities