Description
[ Products Name ] Nisin
[ Molecular formula] C**3H**8O*7N*2S7
[ Molecular weight ] ***2
[ The character of Nisin ]
Since Nisin (also known as Streptococcus lactic peptide) is
a polypeptide, it is rapidly inactivated in the intestine by
digestive enzymes after consumption, Extensive micro-biological
tests have not shown any cross resistant between Nisin and medical
antibacterial drug. Nisin possesses anti-microbial activity against
a wide range of Gram-positive bacteria and their spores which
causes food spoilage, and especially inhibits the heat-resistant
bacilli, such as B. Stearothermophilus, CI. Butyricum and L.
Monocytogenes. It is a natural food preservative which is highly
efficient, safe and has no side-effects. In addition, it has
excellent solubility and stability in food. It is not effective
against Gram-negative bacteria, yeasts or mould.
[ Application ]
Nisin can be used in a wide range of heat-processed foods.
These include: fresh milk, processed cheese and other dairy
products, pasteurised liquid egg, processed meat, seafood, canned
food, fruit drinks, 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.
General dosage:0.***0.2gram per kilogram food to be processed Nisin
dissolve well in low pHcondition. You may confect solution with
PH**4 and containing 5%Nisin preparation by adding diluted acetic
acid, diluted citric acid or 0.*2ml/l HCL first, then put it into
the food and mix fully. Or, dilutegradually and add. Sometimes,
Nisin can be dissolved directly in the original soup of the food.
Nisin can also be used together with other food preservatives.
