Natural Preservative Nisin
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[Brief Introduction] Nisin is a polypeptide extracted and purified from the fermentation of Streptococcus Lactic strain, which contains thirty-four amino acid residues. And it possesses anti-microbial activity against a wide rang of Gram-positive bacteria which makes foods putrid, especially inhibits the heat-resistant bacillus, Clostridium Botulinum and Listeria Monocytogenes and so on. When using it in the process of food, it can not only reduce the time of heat treatment, the time of disinfection, and the energy to use, but also can make the food retain its original character. It is a natural, nonpoisonous and high efficacious food preservative.
[Appearance] Off-white powder.
[Stability] The stability depends on the level of PH, the temperature and the composition of the solution. It is stable in the condition of low temperature, acid and exists of big molecular protein. For example, under acidconditions, activity is without loss of activity in 30 minutes at 1200at PH 2.0. And mixed with food, the stability of Nisin. will arise more in the protection of big molecular protein of the food.
[Solubility] The solubility will get up when the PH of solution is down. Its solubility increases with decreasing PH. Its solubility is 49.0mg/ml at PH 7 in water.
[Application Field] (Low temperature) meat, aquatic products, fresh milk or dairy products, canned food, fruit drink, plant protein, baked products, instant foods, and brewery and so on.
[Direction for Use] Directly (or made into suspend solution first with cold boiled water or distilled water around 5%) put it into food and stir well or used in combination with other preservatives as a compound one.