Food Grade Nisin

Introduction Product Name: NisinMolecular formula: C141H228O38N41S7 Nisin is a polypeptide material produced by Streptococcus lactis and is rapidly hydrolyzed into amino acids under the action of physiological pH and α-chymotrypsin. It does not change the body Intestine normal flora and the emergence of resistance problems such as other antibiotics, but not with other antibiotics cross-resistance, is a highly efficient, non-toxic, safe, high performance natural food preservatives. It can effectively inhibit the growth of Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and other gram-positive bacteria of the vegetative cells and spores. Add food, can greatly reduce the food sterilization temperature, shorten the food sterilization time, so that the food to maintain the original nutrients, flavor, color, but also a lot of energy. Can be widely used in meat products, dairy products, vegetable protein food, canned food, fruit juice drinks and heat treatment of closed packaging food preservative preservation, but also can be applied to cosmetics and health care products and other fields. Streptococcus lactis can effectively inhibit the Gram-positive bacteria, especially for spore-forming bacteria have a good inhibitory effect. It is generally believed that gram-negative bacteria, yeasts and molds are ineffective, but under certain conditions (such as freezing, heating, low pH and chelating agent EDTA treatment), nisin can inhibit some salmonella spp, Shigella spp, Klebsiell spp and Escherichia coli.