The growth of microorganisms in food causes chemical and enzymatic reactions, which result in changes in its color, taste, texture, concentration, nutritional value and health . Preservatives are substances that are added to food or medicine in its formulation in order to prevent, reduce or protect the growth of microbes or spoilage caused by chemical changes. Chemical preservatives have harmful effects on the body such as liver damage and cancer. Therefore, the use of natural preservatives is considered today. Natural preservatives do not have the disadvantages of chemical preservatives. One of these natural preservatives is nisin, which is obtained from Lactococcus lactis bacteria. In this research, nisin gene was transferred to carrot plant. It is the first time that the transfer of nisin gene to carrot and to the whole plant has been done in the world.   In this research, nisin gene was transferred to carrot plant. It is the first time that the transfer of nisin gene to carrot and to the whole plant has been done in the world. So the results showed that nisin can be used as a safe natural preservative in food, medicine and cosmetics.

I have completed his PhD at the age of 33 years from Shahid Beheshti University. I am the managing director of the biotech company. I have published more than 12 papers in reputed journals and have been serving as an editorial board member of repute.