Nisin (Nisin) also known as nisin produced by Lactococcus lactis, a peptide substance consumed quickly in the body's physiological pH conditions and the effect of alpha-chymotrypsin protease hydrolysis into amino acids, does not change the human body normal flora in the intestine and produce such as resistance to other antibiotics, but no cross-resistance with other antibiotics, is an efficient, non-toxic, safe, high performance natural food preservatives. It effectively inhibited and killed stearothermophilus Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum vegetative cells of various Gram-positive bacteria and spores. Added to foods can be greatly reduced food sterilization temperature, shorten the time of sterilization of food, food to maintain the original nutrients, flavor, color, and also a large number of energy-saving. Can be widely used in meat products, dairy products, plant protein foods, canned foods, juice drinks and sealed by the heat treatment of packaged food preservative, but also can be used in the cosmetics and pharmaceutical