Content :
Brief Description:
Nisin is a polypeptide produced by Lactococcus lactis and can be digested into amino acids by a-chymotrypsin in human intestines and stomach. It is a nonpoisonous and high efficacious food preservative/anti-microbial agent.
Specification
Item of Analysis
Specification
Appearance
White powder
Potency (IU/ mg)
min 1000IU/mg
Loss on drying (%)
3 Max
pH (10% solution)
3.1-3.6
Arsenic
=< 1 mg/kg
Lead
=< 1 mg/kg
Mercury
=< 1 mg/kg
Total heavy metals ( as Pb)
=< 10 mg/kg
Sodium chloride (%)
50 Min
Total plate count
=< 10 cfu/g
Coliform bacteria
=< 30 MPN/ 100g
E.coli/ 5g
Negative
Salmonella/ 10g
Negative
Application
Nisin (also known as Streptococcus lactic peptide) 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, and inhibits the heat-resistant bacilli, such as B. Stearothermophilus, CI. Butyricum and L. Monocytogenes. It is not effective against Gram-negative bacteria, yeasts or mould.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.