• Min.Order Quantity: 1000KGS
  • Supply Ability: 10000 MTs per Month
  • Port: Main Port of China
  • Payment Terms: L/C,D/A,D/P,T/T
  • Product Detail

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    Product Name: Nisin
    Molecular 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.


    Food production: Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.
    Other: Due to its naturally selective spectrum of activity, it is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast, and moulds.
    Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging.
    In combination with miconazole it has been studied as a possible treatment for infections of Clostridium difficile.
    Ongoing research seems to indicate that nisin may also have potential for slowing the growth of certain tumors.

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