A natural antimicrobial peptide produced by the bacterium Lactococcus lactis during fermentation. It acts as a preservative, preventing the growth of harmful bacteria like Listeria and Clostridium in dairy products, processed cheeses, and egg-based foods. It has been used safely in food for decades and is approved by EFSA and FDA. Because it comes from a natural fermentation process, it is generally well-regarded compared to synthetic preservatives.
This additive is authorised to be used in the following 7 food categories:
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