Nisin is a polycyclic antibacterial peptide, a natural antimicrobial agent, formed by fermentation using the bacterium Lactococcus lactis. It is one of the few commercial food preservatives which are not chemically synthesized. Nisin is obtained by culturing milk or dextrose with L. lactis, similar to the the yoghurt-making process.<br>As a food additive, nisin has an E number of E234.
==Special Precautions of Nisin==
==The benefits of Nisin are==