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Nisin preparation is derived from pure culture fermentations of certain strains of Streptococcus lactis Lancefield Group N. Nisin preparation contains nisin (CAS Reg. No. 1414-45-5) , a group of related peptides with antibiotic activity.
Chemical formula: C143H230N42O37S7
Structure formula: see below
Formula weight: about 3510 dalton (with 34 AA)
Milk, dairy products, meat products, beverage drinks, aquatic products, can food, fruit juice, plant protein, and baking food.
3. EFFICACY CHARACTERISTICS
Nisin has very effective restrain for Gram-positive bacteria, and especially for that cause food to be rotten, such as heat-
resistance spore bacilli, Clostridium botulinum and Listeria monocytogenes.
Nisin is a kind of polypeptide, which can be decomposed into many kinds of amino acids without residue and pesticide resistance, no harm to beneficial bacteria.
Nisin is stable at ambient temperatures. It is stable to heating under acid conditions, and will withstand 1210 for 30 min at pH 2.0 and 15 min at pH 3.0. But nisin is less stable at alkalescence condition.
So it can lower food sterilizing temperature, shorten sterilizing time, enhance food quality, reduce nutrition damage, and prolong food storage time.