Type:Antioxidants, Preservatives
Appearance of nisin: white powder
Grade of nisin:food preservative
Nisin (CAS 1414-45-5) is light brown powder,a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. Streptococcus, security is very high. Lactic streptococcus, but with other preservatives of anti-corrosion system, can effectively protect the food from microbial destruction, now is widely used in meat products, dairy products, etc.
Applications:
1. Nisin is a kind of narrow spectrum antimicrobial agent, can kill and inhibit gram-positive bacteria and yeast, gram-negative bacteria and moulds are invalid. Rules can be used in meat and dairy products in China, the largest amount of 0.5 g/kg; In the vegetable protein beverage and canned maximum usage of 0.2 g/kg.
2. Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast, and moulds.
3. In combination with miconazole it has been studied as a possible treatment for infections of Clostridium difficile.
4. Ongoing research seems to indicate that nisin may also have potential for slowing the growth of certain tumors.
| Food applications | Nisin use dosage(g/kg g/L) |
| Milk and dairy products (except 13.0 special nutritional food involves varieties) | 0.3~ 0.5 |
| Pasteurized milk and dairy products | 0.3 ~ 0.4 |
| Pasteurized cold soup | 0.1 ~ 0.2 |
| muffin | 0.15 ~ 0.25 |
| Canned food (high acid) | 0.1 ~ 0.2 |
| Ricotta Cheese | 0.2 ~ 0.5 |
| Continental cooked sausage | 0.2 ~ 0.5 |
| Dipping sauce | 0.05 ~ 0.25 |
| Salad dressing | 0.05 ~ 0.2 |
| Beer, fermented drinks and wine | 0.01 ~ 0.05 |
| vinegar | 0.05 ~ 0.15 |
| soy sauce | 0.05 ~ 0.2 |
China
