Nisin can be used in a wide range of heat-processed foods. Like: fresh milk, processed cheese, dairy products, pasteurised liquid egg, processed meat, seafood, canned food, fruit drinks, vinegar, sauce, soy sauce, composite flavorings, plant protein drinks, baked products, instant food, beer, wine ect. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products.

Nisin is a natural anti-microbial agent used as a preservative in heat
processed and low pH foods. Its anti-microbial activity is used against a
wide range of gram-positive bacteria and their spores, which cause food
spoilage. It especially inhibits heat-resistant bacilli, such as B.
Stearothermophilus, C. Butyricum and L. monocytogenes. Nisin alone is
not effective against gram-negative bacteria or yeasts and molds. Research
has shown that Nisin in combination with chelating agents such as EDTA
or nonionic surfactants such as Polysorbate 20, shows potent bactericidal
activity against gram-negative organisms.