Nisin
Nisin is a polypeptide produced by Lactococcus lactis and can be digested into amino acids by a-chymotrypsinin in human intestines and stomach. The use of Nisin will not affect the normal bacterial community, nor produce the drug resistance or chiasmatic resistance as it happened when the antibiotics used. Nisin is a nonpoisonous and high efficacious food preservative/ anti-microbial agent. It possesses anti-microbial activity against a wide range of Gram-positive bacteria, particularly those that produce spores, which are the major food spoilage organisms, such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria monocytogenes, Bacillus stearothermophilus, Bacillus subtilis etc. The use of Nisin, as a food preservative, can greatly decrease the required temperature and shorten the time in food heat processing, which could not only improve the nutritional value, appearance, flavor and texture of foods, significantly prolong the shelf-life, but also save energy greatly and lower the product cost. Now, Nisin has been used in a wide range of processed foods, e.g. cured meat, dairy products, plant protein foods, canned foods, and heat-treated/air-tightly packed foods etc, it can also be used in the area of cosmetics, medicines and health products.
Technical Data of the Product
Product Name: WeiRi-Brand Nisin
Molecular Formula: C143H228O37N42S7
Molecular Weight: 3348
Product code: China ： 17.019
INS ： 234
CAS ： 1414-45-5
Specification of Product
Program Specification
Appearance Off-white powder
Content (IU/mg) ≥ 1000
Moisture(%) ≤ 3
Heavy Metals (Pb) (mg/kg) ≤ 0.001 ≤ 10
As(%) ≤ 0.0001
NaCl (%) ≥ 50
Count of Colony (cuf/g) ≤ 10
E. coli. (MPN/100g) ≤ 30
Salmonellae spp. Absent in 25g
Stability
Nisin is most stable under acid conditions. It can keep the activity after the treatment at 121 ℃ for 30mins at pH2; 47% of the activity remained after the treatment in 110 ℃ for 30mins in nonfat Milk in pH6.5; But the activity lost rapidly in 30 minutes at 63 ℃ in pH 11.
Solubility
Nisin can be dissolved in aqueous solution, but is insoluble in non-polar solvents. The solubility decreases with the increase of pH, and it increases with the rise of temperature.
Anti-microbial Properties
Nisin possesses highly of inhibiting activities to Gram-positive bacteria ， particularly to spore- forming bacteria. It does not influence Gram-negative bacteria, Yeasts and moulds generally. But under some circumstances (such as freezing, heating, low pH and adding of EDTA), Nisin can inhibit some Gram-negative bacteria such as Salmonella spp, Shigella spp, Klebsiell spp Escherichia coli etc.
Direction of Usage
About 5% aqueous solution is prepared firstly with cold boiled water or distilled water (best with diluted acid solution), then instantly put it into food and stirs well. Or put it directly into food and stirs well.
Recommended Dosage
The general dosage is 0.05g/kg-0.1g/kg. The detail dosage of Nisin depends on products, material quality, process, shelf life and storage conditions, etc.
Packing and Storage
A. Packing:
WeiRi-brand Nisin is supplied in 500g/bottle, 1000 g/bottle with self-sealed screw-caps, 10 bottles/case 20 bottles/case, or packed at customer′s request.
B. Storage:
WeiRi-brand Nisin is stable for 24 months from the date of manufacture when it is stored in dry conditions, away from direct sunlight and below 10 ℃ .