Nisin

タイトルまたは説明

Nisin is a natural antimicrobial agent used as a preservative in heat processed and low pH foods. According to the Food Chemical News Guide (a reference guide to the uses of foods additives permitted under Federal Law), a nisin preparation is a concentrate of dry material derived from the controlled fermentation of a naturally occurring milk bacteria Streptococcus lactis. This bacterium contains nisin, a group of related peptides (partial amino acid chains that make up proteins) with antibiotic activity. The chemical nisin cannot be synthesized artificially, so the nisin-producing bacteria are basically farmed for their synthesis of nisin.

Nisin is a natural antimicrobial agent used as a preservative in heat processed and low pH foods. According to the Food Chemical News Guide (a reference guide to the uses of foods additives permitted under Federal Law), a nisin preparation is a concentrate of dry material derived from the controlled fermentation of a naturally occurring milk bacteria Streptococcus lactis. This bacterium contains nisin, a group of related peptides (partial amino acid chains that make up proteins) with antibiotic activity. The chemical nisin cannot be synthesized artificially, so the nisin-producing bacteria are basically farmed for their synthesis of nisin.






Molecular Formula: C **3H **8N *2O *7S 7

Molecular Weight: ***8









Character:

Nisin is white color powder with hydrous potency ***0IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance *0 min in pH=2.0 , **1 ºC and *5 min in pH=3.0 , **1 ºC . But at the high pH, the stability of activity can be greatly affected.





Quality Specification: