In accordance with regulatory standards, academic research and terminal market research, we have compiled the most frequently asked questions from consumers when purchasing GABA products, along with science-based answers, hoping to help everyone establish a rational understanding of GABA, make compliant purchases, and consume the products with confidence.

Nisin, also known as lantibiotic, is a natural bioactive antimicrobial peptide produced by Lactococcus lactis through natural fermentation. As a polypeptide compound composed of 34 amino acids, it has a molecular formula of C143H228N42O37S and a molecular weight of 3354.07 g/mol. Its molecular structure contains five rare amino acids, forming five internal rings through thioether bonds, which endow it with unique biological activity.

The remarkable preservative efficacy of nisin stems from its unique and sophisticated antimicrobial mechanism. Its antibacterial action is primarily achieved through interference with the normal function of bacterial cell membranes — nisin molecules adsorb onto the surface of Gram-positive bacterial cell membranes, forming pores that alter membrane permeability, leading to nutrient loss and membrane potential depolarization, ultimately resulting in the death of pathogenic and spoilage bacteria.

Leveraging its natural, safe, and highly effective properties, nisin has been widely applied across numerous sectors of the food industry. Its applications encompass meat products, dairy products, seafood, beverages and fruit juices, liquid eggs and egg products, seasonings, brewing processes, baked goods, and convenience foods.