Nisin (also known as Streptococcus lactic peptide) is a polypeptide, with 34 amino acid residues widely used as a food preservative. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores in food. It is catabolized to amino acid in human body, so it is no harm or vice-effect to people. Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug. 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.
Character: Nisin is Grayish white or yellowish powder with hydrous potency 1000IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance 30 min in pH=2.0, 121 and 15 min in pH=3.0, 121 . But at the high pH, the stability of activity can be greatly affected.
Molecular Formula: C143H228N42O37S7
Molecular Weight: 3348
ITEMS SPECIFICATIONS OF QUALITY
Appearance Grayish white or yellowish powder
Content (IU/mg): 1000
Moisture Content: 3%
pH of 10% Aqueous Solution 3.10-3.60
Pb 1mg/kg
As 1mg/kg
Sodium Chloride : 50%
Hydrous Potency : 1 10 6 IU/g
Microbiological Count 10cfu/g
E.Coli in 25gAbsent
Salmonella in 25g Absent
Amount for Application:
GB 2760-90;
FAO/WHO, 1984;
FDA 184.1;
E234
EINECS215-807-5
Toxicity: GRAS(FDA 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994)
Usage:
1.Fresh milk and dairy products:
Adding 0.05g/kg nisin to fresh milk, it can control bacterial spoilage and extend the shelf life to 2-3 times. Revealed by American experiments, adding nisin to reduced fat milk, no salt butter, degrease milk and flavored milk, it can extend the shelf life to six weeks even at 45 .
2.Liquid egg and egg products:
Adding 0.05-0.1g/kg nisin can efficiently inhibit bacillus spp and extend the shelf life from seven days to one month.
3.Salad and sauce:
Adding nisin to salad or sauce, it can efficiently control the growth of lactococcus lactis and spore and extend the shelf life to four times. The recommended amount is 0.05-0.2g/kg.
4.Canned foods:
Showed by many research, adding nisin to canned vegetable, it can control bacterial spoilage and shorten the time of heat processing required; adding nisin to canned rice wine, it can reduce 90% time of the heat processing, enhance product quality; adding nisin to canned bean, the shelf life can be extent to two years even at 55 .
5.Cured meat/sea foods
The shelf life extend to 2-3 times when using nisin. We can spray nisin liquid on the surface of the products or add nisin into products with the dosage of 0.1-0.2g/kg.
6.Canned soup/juice and drink
Adding 0.1-0.2g/kg can efficiently inhibit the growth of bacteria spores.
0.1kg, 0.5kg, 5kg, 10kg, 20kg, or on customers demand.
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Nature preservatives - Nisin or Natamycin
Our company RONISAL FOOD GROUP Sp. z o.o. is offering food preservatives like as Nisin and Natamycin. We have wide range of concentrating and carriers. Please contact us for needed product.
Nisin natural antimicrobial is used to control bacterial spoilage in both heat processed and low pH foods. Nisin is a natural polypeptide antibacterial produced by strains of Lactococcus lactis subsp lactis. Nisin is effective against a wide range of Gram-positive bacteria and is particularly effective against the heat resistant spores produced by Gram-positive Bacillus and Clostridium spp. Nisin has no effect against Gram-negative bacteria, yeasts or moulds. Nisin is manufactured from the fermentation of a milk-based medium by Lactococcus lactis subsp. lactis. The nisin from this fermentation is concentrated, dried and standardized with sodium chloride to produce Nisin, which has a known and consistent level of nisin activity. Nisin is soluble in aqueous environments and is most stable to heat in acidic conditions. At typical usage levels, Nisin does no affect the colour or flavour of the finished product.
Supplier: Nisin
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Services: Production
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Supplier: Nisin, nisins, natamycin, natamycins, preservative
Supplier: Food preservative, nisin, natamycin, polylysine
