| ≥1 piece |
Nisin Introduction
Nisin is produced by fermentation using the bacterium Lactococcus lactis.Commercially, it is obtained from the culturing of Lactoccus lactis on natural substrates, such as Milk or dextrose, and is not chemically synthesized. It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.
Product advantages
1: Can effectively inhibit the Gram-positive bacteria, such as heat resistance of Bacillus, Clostridium botulinum, Listeria and its produced spores.
also inhibit some Gram-negative bacteria
2: To ensure food quality, extend the shelf life of food
3: Good thermal stability, less loss of activity after heat treatment
4: low dosage, to save much cost.
5: replace some chemical preservatives, to meet the needs of customers and consumers for natural preservatives
Specification
| Item | Nisin | |
| Appearance | Light brown powder | |
| Molecular structure | C 141 H 228 N 41 O 38 S 7 | |
| Nisin content | ≥ 2.5% | |
| Moisture content | ≤ 3% | |
| PH of 10% aqueous solution | 3.10-3.60 | |
| sodium chloride | ≥ 50% | |
| Hydrous potency | ≥ 1x10 6 IU/g | |
| Lead | ≤ 1mg/kg | |
| Heavy metals | Arsenic | ≤ 1mg/kg |
| Mercury | ≤ 1mg/kg | |
| Total heavy metals | ≤10mg/kg | |
| Aerobic bacterial count | ≤ 10/g | |
| Coliform bacteria | ≤ 30(MPN/100g) | |
| E.coli | undetected | |
| Molds and Yeasts | undetected | |
| Salmonella | undetected | |
| Shelf life | 24 months (Sealed in well-closed container and avoid the direct sunlight) | |
| Package | 500g×20 bottles/carton, 25kg/drum or packed to customer’s requirement. | |