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
