乳酸链球菌

英文名称：Nisin

标准：国家标准

CAS：1414-45-5

包装：25kg纸板桶

储藏：阴凉干燥，避光密闭保存

有效期：2年

      乳酸链球菌素(Nisin)亦称乳酸链球菌肽或音译为尼辛，是乳酸链球菌产生的一种多肽物质，由34个氨基酸残基组成，分子量约为3500 Da。由于乳酸链球菌素可抑制大多数革兰氏阳性细菌，并对芽孢杆菌的孢子有强烈的抑制作用，因此被作为食品防腐剂广泛应用于食品行业。食用后在人体的生理pH条件和α-胰凝乳蛋白酶作用下很快水解成氨基酸，不会改变人体肠道内正常菌群以及产生如其它抗菌素所出现的抗性问题，更不会与其它抗菌素出现交叉抗性，是一种高效、无毒、安全、无副作用的天然食品防腐剂。

Introduction

Nisin (also known as Nisina, Nisine, Nisaplin) 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.

Ingredient

Chemical Name ：Nisin

CAS ：1414-45-5

MF ：C143H228N42O37S7

MW ：3354.0705

Application

▶ Yogurt Drinks

▶ Vegetable protein food

▶ Canned food

▶ Meat Product