乳酸链球菌素

Introduction

Nisin is a polypeptide produced by Lactococcus lactis. It can be fast hydrolyzed into amino acid in chymotrypsin and pH condition of human. It doesn't change normal bacterial and occur the resistance problem like other antibiotics do. It even prevents cross-resistance with other antibiotics. It's a pure natural food preservative with high efficiency, non toxicity, safety and excellent performance. It works effectively to inhibit Gram positive bacterium, e.g. Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and so on. It especially works for bacterium which produce spore, so Nisin can help to decrease the sterilization temperature, shorten sterilization time and basically retain natural nutrients, special flavor, color of food and save energy at the meantime. WHO/FAO JECFA approved it as a safe food preservative.

Application Field

Nisin is the unique bacteriocin used in food preservation in the world now. It's widely used in the preservation of meat products, dairy products, vegetable protein food, canned food, juice, heat treated food with sealed packing, cosmetics and healthcare products. General dosage is 0.05-0.1g/kg. Type of product, quality of raw material, process of production, storage condition will directly affect dosage. According to Hygienic Standards for Uses of Food Additives (GB2760-2010), the maximum dosage for Nisin is as the table bellow:

※Remark: Above dosage is based on 2.5% Nisin.

Usage

Prepare with distilled water or cold water to form about 5% solution(it would be better if using PH4 citric acid or acetic acid solution), thoroughly mixed and then add to food. This product can be used with other preservatives.

Packing and Storage

Content: Nisin potency≥1000IU/mg (≥2.5%), NaCl ≥50%

Packing: 500g/Bottle, 20bottles/Carton; 20kg/Drum.

Storage: ≤20℃, reserve in dry and clean condition with good ventilation, keep away from sunlight and other toxic, harmful and corrosive substance.

Shelf life: 24 months