1. By this separate process, yield of nisin overrun 60%.

2. Nisin is a natural food preservative produced by certain strains of Streptococcus lactis.

3. Nisin has low toxicity to human and inhibits growth of botulinum and Listeria monocytogenes.

4. The aim of effectively promoting the production of nisin is achieved by the mutualism of the two bacteria.

5. The invention relates to a method for producing nisin by using yeast to control lactococcus lactis fermenting acidity.

6. The development property application and market prospect of nisin were introduced in this paper.

7. The features of Nisin — the natural food antiseptic agent were briefly discussed.

8. Nisin is an antibacterial multipeptide produced by certain strain of Lactococcus lactis.

9. Solt-out is an important unit of separating Nisin from fermentation broth.

10. Nisin is a natural, effective and safe food preservative, whose application becomes more and more.

11. Objective To isolate and identify nisin resistance determinant (NSR) gene from Lactococcus lactis.

12. When combined with the antimicrobial nisin, monolaurin was synergistically effective against all three bacteria.

13. The results showed that Nisin is effective as a preservative when used in soya milk, it also can obviously improved the quality.

14. Application of bio-preservatives nisin and natamycin and their composition in the soochow style egg yolk moon cake was studied.

15. This paper introduced several kinds of antiseptics of microbe, such as Lysozme, Nisin, Poly-lysine, Kojic acid,[http://] and Natamycin. This paper also introduced the application on foodstuff industry of them.

16. Therefore, the optimum processing for preserving convenient bacon with Nisin has been determined.

17. A new screen method was developed based on the analysis of the nisin production strain's genes.

18. This paper comprehensive described research exploitation and progress about produce and applies of nisin.

19. Characteristic and its application in meat products were emphatically reviewed in this article, as well as prospected the development of Nisin.

20. This will provide the theoretical foundation for the further study and forecast of the nisin fermentation process in future.