Nisaplin

Nisaplin is a natural antimicrobial preservative produced by fermentation of skim milk using a specific strain of the bacterium *Lactococcus lactis*. It is a complex mixture of bacteriocins, which are peptides that inhibit the growth of other bacteria.

Manufacturers add Nisaplin to foods to prevent spoilage and extend shelf life by inhibiting the growth of undesirable bacteria, particularly in dairy products and other refrigerated foods. It is often found in items like cottage cheese, sour cream, and yogurt.

Nisaplin is generally recognized as safe (GRAS) by the FDA for use as an antimicrobial agent in certain foods. It is a natural substance produced by bacteria commonly found in fermented foods. International bodies like JECFA have evaluated similar bacteriocins. Evidence suggests it is effective at preventing the growth of spoilage bacteria without significant adverse effects at typical consumption levels.