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Nisin

Alias:
Nisin
Molecular formula:
C₁₄₁H₂₂₈N₄₁O₃₈S₇
Molecular weight:
3331
CAS:
1414-45-5
Product description

Product Name: Nisin

English name: NISIN (Z)

Molecular formula: C141H228O38N41S7

Structure:

Nisin

INS number: 234

CAS Number: 1414-45-5

Item Index Inspection Method
Appearance Light brown to milk white powder Visual
Activity (IU / mg)     ≥ 1100 GB 1886.231-2016
Loss on drying, w /%    ≤ 3 GB 5009.3
Sodium chloride, w /%    ≥ 50 GB/T 5009.42
Lead (Pb) / (mg / kg)    ≤ 1 GB 5009.75
Total plate count /(CFU / g) ≤ 10 GB 4789.2
Escherichia coli / (MPN / g) ≤  3 GB 4789.38
Salmonella Not detective GB 4789.4
     
     

 

Prodcuct brief introduction:

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.

 

Product application and the maximum dosage allows by national standard:

Food Category No.

Food Name

Maximum Use (g / kg)

1

milk and dairy products (01.01.01,01.01.02,13.0 related to species except)

5

04.03.02.04

Edible fungus and algae canned food

0.2

06.04.02.01

canned rice cane

0.2

06.04.02.02

ther miscellaneous grains products (miscellaneous grains enema products only)

0.25

6.07

Convenient rice products (only for wet surface products)

0.25

6.07

Convenient rice products (rice noodles only)

0.25

8.02

prefabricated meat products

0.5

8.03

cooked meat products

0.5

9.04

cooked aquatic products (can be eaten directly)

0.5

10.03

Egg products (change their physical properties)

0.25

12.03

vinegar

0.15

12.04

soy sauce

0.2

12.05

sauce and sauce products

0.2

12.1

Compound seasoning

0.2

14

beverages (except 14.01 packaged drinking water)

0.2

 

Corresponding parameter set not found, please add it in property template of background
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Weri(Shandong)Biotech Co.,Ltd.

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