中文

Preservative

Nisin | 1414-45-5

CAS No.:1414-45-5

Other Names:Nisin

MF:C143H230N42O37S7

EINECS No.:215-807-5

Place of Origin:China (Mainland)

Type:Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners

Model Number:RG 1414-45-5

Product Name:Nisin

Appearance:white

Molecular Weight:3354.07

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Product Name Nisin
Introduction Nisin to lactic acid streptococci secreted peptide antibiotics, made up of 34 amino acids. Using yeast as
raw material, under certain conditions, nisin fermentation. Fermentation broth by acidification after steam
sterilization, concentration, filtration and fractionation and spray-dried products.
 
It is white crystalline powder. It tastes salty and it’s easily deliquescence. Relative density is 1.570. Melting
point is 292℃. It’s easily soluble in water, ethanol and carbinol, but insoluble in aether.
Appearance White Powder
Feature 1) Since nisin (also known as Str. lactic peptide) is a polypeptide, it is rapidly inactivated in the intestine by
digestive enzymes after consumption
 
2) Extensive micro-biological tests have not shown any cross resistant between nisin and medical antibacterial
drug
 
3) Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores
which cause food spoilage, and especially inhibit the heat-resistant bacilli, such as B. Stearothermophilus,
CI. Butyricum and L. Monocytogenes
 
4) It is a natural food preservative which is highly efficient, safe and has no side-effects
 
5) In addition, it has excellent solubility and stability in food. It is not effective against Gram-negative bacteria,
yeasts or mould
Storage It should be stored in a dry and ventilating warehouse; kept away from water and moisture during transport,
unloaded with care so as to avoid damage to bags. Furthermore, it should be stored separately from
poisonous substances.




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