CAS：1414-45-5
Chemical formula: C₁₄₃H₂₂₈O₃₇N₄₂S₇
Formula weight: 3348
　

[Brief introduction] Nisin is a polypeptide which is made from Streptococcus
lactis. It is a natural, nonpoisonous and effective food antiseptics.

[Appearance] Grayish white or yellowish powder

[Stability] It is very stable under the condition of the room temperature or under the condition of acid-heating. If heated for 30 minutes at PH2.0/121℃, it is still very stable.

[Bacteriostasis] The antimicrobial spectrum of Nisin shows that it can kill or inhibit G+ which can make foods putrefactive, especially to bacterial spore which has tolerance towards pasteurization and Bacillus alcalophilus. Nisin can inhibit some bacteria, such as Clostridium botulinum, Bacillus cereus,Listeria monocytogenes and Bacillus stearoacidophiles and so on.It is useful in 10~50ppm.

[Security] Nisin is a polypeptide. It will be broken down into amino acid by proteinase in the digestive system by being eaten.Also, it won’t change the normal bacterial community in intestine or cause drug resistance of using other antibiotic substance. Moreover, it doesn’t appear chiasmatic resistance with other antibiotic substance.The study of microbes toxicity of Nisin shows that it owns high security for having no toxicity or pathogenicity.

[Efficacy] lowering food sterilizing temperature, shortening sterilizing time, enhancing food quality, reducing nutrition damage, and prolonging food storage time.

[Application] Milk, dairy products, meat products, poultry, aquatic products, can food, fruit juice, plant protein, baking food, fast food, beverage drinks, cosmetics, medicine and health care products.

[Usage] produce 5% Nisin solution of pure water, mix equably into food by grading extension method; it can use with other antiseptic, suggestible dosage 0.03-0.2g/kg.

[Package] 0.1kg, 0.5kg, 5kg, 10kg, 20kg, or on customer’s demand.

[Storage] close, dry, shadow, 0-10℃; valid period: two years.