Nisin is a peptide antibiotic substance produced by Streptococcus lactis, consisting of 34 amino acids. Upon entering the human body, it is broken down into various amino acids by enzymes, with no residue, no drug resistance, and no impact on probiotics in the human body.
CAS No. :
1414-45-5EINECS :
215-807-5Package :
25KG/DRUMBrand :
TOPINCHEM®Origin :
CHINAFormula :
C143H230N42O37S7Minimum Order :
200KGItem :
NisinFood Additives Nisin CAS 1414-45-5
Description
Nisin is a new type of antibacterial preservative, which is a small peptide produced by Streptococcus lactis. It has a strong inhibitory effect on Gram positive bacteria, including Staphylococcus, Streptococcus, Micrococcus, and other bacteria that cause food spoilage and are harmful to human health.
Specification
Test Items | Criteria | Results |
Appearance | Grayish-white powder | Grayish-white powder |
Potency IU/mg | ≥1000 | 1078 |
Loss on drying/(%) | ≤3.0 | 0.96 |
Lead (by Pb)/(mg/kg) | ≤1 | 0.1 |
Sodium Chloride/(%) | ≥50% | 90.58 |
pH | 3.1-3.6 | 3.47 |
Aerobic Plate Count/(cfu/g) | ≤10 | <10 |
Coliform bacteria/(MPN/100g) | ≤30 | <30 |
Salmonella | Not detected in 25g | Not detected |
Application
Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. It can also be used as a preservative in gelatin processing, cosmetics, drugs and health products. Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging.