Preservative Nisin Powder

Lactocidin (also known as lactic acid streptococcal peptide or transliterated as nisin) is a polypeptide substance produced by Streptococcus lactis. It consists of 34 amino acid residues and has a molecular weight of approximately 3500 Da. It is a light brown to milky white powder. The synthesis of lactocidin is usually carried out through microbial fermentation.

Products Description

Molecular formula: C143H230N42O37S7
Molecular weight: 3354.0705

EINECS215-807-5

Lactocidin is difficult to develop resistance and leaves no drug residues. It is widely recognized as a safe and harmless natural biological food preservative and antibacterial agent, and is widely used in various fields such as food, medicine, and animal husbandry. In the food industry, it is often used for preservation and inhibition of bacteria, to maintain freshness, and to improve product quality. In the livestock industry, it is mainly used to promote healthy breeding of livestock and poultry. Because lactocidin can inhibit most Gram-positive bacteria and has a strong inhibitory effect on spores of bacillus, it is widely used as a food preservative in the food industry. After consumption, it is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and the action of α-caseinolytic enzyme, without changing the normal flora in the human intestinal tract or causing resistance problems like those of other antibiotics, nor will it have cross-resistance with other antibiotics. It is a highly efficient, non-toxic, safe, and non-side-effect natural food preservative.

It is a peptide antibacterial substance secreted by Lactococcus bacteria, consisting of 34 amino acids. Its solubility in water depends on the pH value. At a pH of 2.5, the solubility is 12%, while it drops to 4% at a pH of 5.0. It does not dissolve in water under neutral and alkaline conditions. At a pH of 2, it has good heat resistance, but its heat resistance decreases when the pH is greater than 5.

Products Application

It is applied in the fields of meat products, dairy products, canned foods, seafood, beverages, fruit juice beverages, liquid eggs and egg products, seasonings, brewing processes, baked foods, convenience foods, flavoring agents, cosmetics, etc.
Appearance and properties:
White to light yellow powder.
Biological potency ≥ 1000 IU/mg. Component:
Nisin consists of the following components:
Lactocidin is greater than 1000 IU/Mg (greater than 2.5%)
Sodium chloride is greater than 50%
Formula: C143H228N42O37S7
Storage:
Store in a cool, dry, sealed environment at 4-15℃, avoiding direct sunlight. The shelf life is 2 years.