Description

Nisin from streptococcus lactis
Item No.: NL*****1
CAS No.: ********5
EINECS No.: ********5
Molecular formula: C**3H**0N*2O*7S7
Molecular weight: ***4.***5


Nisin is a food preservative which is well-known around the world.

Since Nisin (also known as Str. 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.

Typical addition levels of nisin in food applications
Food application Level of nisin (g/kg or g/L)
Processed cheese 0.2~0.4
Pasteurized milk and milk products 0.*1~0.4
Pasteurized chilled soups 0.1~0.2
Crumpets 0.*5~0.*5
Canned foods (high acid) 0.1~0.2
Ricotta cheese 0.1~0.2
Continental type cooked sausage 0.2~0.5
Dipping sauces 0.*5~0.*5
Salad dressings 0.*5~0.2
Beer: post fermentation 0.*1~0.*5
Vinegar 0.*5~0.*5
Soy sauce 0.*5~0.2


Direction of Usage: About 5% aqueous solution is prepared firstly with cold boiled water or distilled water (best with pH4 diluted citric acid or acetic acid solution), and then instantly put it into food and stirs well. Or put it directly into food and stirs well.

Safety: Nisin is non-toxic, the producer strains of L. lactis are regarded as safe (food-grade); it is not used clinically; there is no apparent cross-resistance in bacteria that may effect antibiotic therapeutics; and it is quickly digested into amino acids by enzymes in human intestines and stomach.
ADI: ****0 IU/kg (FAO/WHO, ***4)

Specification sheet:
Appearance: Light brown powder
Moisture content =***0IU/mg
Aerobic bacterial count: <=*0cfu/g
Coliform bacteria: <=*0(MPN/**0g)
Salmonella in *5g: Absent
The above specifications conform with QB********7