Valisin is an natural additive obtained by the fermentation of not genetically modified strain of Lactococcus lactis subsp. lactis. The nisin is a natural bactericide, approved by the EU additive number (number E234), active against a great number of gram positive bacteria, especially sporulated bacteria, such as, Clostridium botulinum, Staphylococcus aureus, Listeria monocytogenes, Bacillus sutillus etc.
Valisin prevents food deterioration caused by bacteria and their spores.
Prevents the food deterioration caused by heat resistant organisms when the products are stored at high temperatures