Nisin CAS 1414-45-5
Nisin is a polypeptide antibacterial substance produced by Streptococcus lactis, consisting of 34 amino acids. Upon entering the human body, it is decomposed by enzymes into various amino acids, leaving no residue, not causing drug resistance, and not affecting the probiotics in the human body. Nisin can effectively inhibit the growth and reproduction of many Gram-positive bacteria that cause food spoilage, especially having a strong inhibitory effect on heat-resistant Bacillus, Clostridium botulinum and Listeria. Nisin is a highly efficient, non-toxic, safe and side-effect natural food preservative, and has good solubility and stability.
|
ITEM |
STANDARD |
|
Appearance |
Milky white to light brown powder |
|
Content |
≥900 IU/mg |
|
Weight loss on drying |
≤3.0% |
|
Sodium chloride |
≥50% |
|
pH(1% solution） |
3.2-3.8 |
|
Lead (Pb） |
≤1mg/Kg |
|
Total colony count |
≤10cfu/g |
|
Escherichia coli |
<3.0MPN/g |
|
Coliform bacteria |
<3.0MPN/g |
|
Salmonella |
not detectable |
Nisin (Innis), also known as lactobacillus peptide, is a polypeptide substance produced by Streptococcus lactis. After consumption, it is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and the action of α -chymotrypsin. It does not change the normal flora in the human intestinal tract or cause resistance problems like other antibiotics. Nisin will not have cross-resistance with other antibiotics and is a highly efficient, non-toxic, safe and outstanding natural food preservative. It can effectively inhibit and kill the vegetative cells and spores of various Gram-positive bacteria such as Bacillus stearophilus, Bacillus cereus, Staphylococcus aureus, Listeria and Clostridium botulinum. When added to food, it can significantly lower the sterilization temperature of the food, shorten the sterilization time, and help the food retain its original nutrients, flavor and color.
Nisin is a narrow-spectrum antibacterial agent that can only kill and inhibit Gram-positive bacteria and is ineffective against yeasts, Gram-negative bacteria and molds. In China, it is stipulated that it can be used in meat products and dairy products, with a maximum usage of 0.5g/kg. The maximum usage in plant protein beverages and cans is 0.2g/kg.
25kgs/drum, 9tons/20’container
25kgs/bag, 20tons/20’container
Nisin CAS 1414-45-5
Nisin CAS 1414-45-5
