NISIN

Item No.: 00124
Nisin,  is a polypeptide produced by Streptococcus lactis. Nisin can inhibit most Gram-positive bacteria and strongly inhibit spores of Bacillus, so it is widely used in the food industry as a food preservative.
  • TYPE:
    PRESERVATIVES
  • CAS:
    1414-45-5
  • EINECS:
    215-807-5
  • HS CODE:
    29181100
Description Sepcification Applications
Description
PRODUCTS INFORMATION
Nisin, is a polypeptide produced by Streptococcus lactis. It is composed of 34 amino acid residues and has a molecular weight of about 3500 da. Because nisin can inhibit most Gram-positive bacteria and strongly inhibit the spores of Bacillus, it is widely used in the food industry as a food preservative. Physiological pH conditions in human body after consumption and α— Under the action of chymotrypsin, it will quickly hydr olyze into amino acids, which will not change the normal flora in human intestine and produce resistance problems such as other antibiotics, nor cross resistance with other antibiotics. It is an efficient, non-toxic, safe and no side effects natural food preservative.
BASIC INFORMATION AND CHEMICAL PROPERTIES
Form Creamy-white powder
MF C 143 H 230 N 42 O 37 S 7
MW 3354.07
Melting point 2967°C
Density 1.02g/mL
Storage temp. 4-15°C
   
Sepcification
Items Standard
Potency 900 IU/mg
Loss on drying 3.0%
Lead 1mg/kg maximum
Mercury 1mg/kg maximum
Arsenic 1mg/kg maximum
Sodium chloride 50%
Total plate count 10CFU/g maximum
E.Coli 25g Negative
Salmonella 25g Negative
Applications

Nisin can be widely used in meat products, dairy products, cans, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, wine making technology, baked food, convenience food, aroma based spices, cosmetics, etc.
1. Application of nisin in meat products:
It is suitable for all kinds of Chinese, western, high, middle and low-grade products. For example, barbecue, ham, sandwich, sausage, frankfurter sausage, high-temperature ham sausage, chicken products and sauce and brine products. Nisin can effectively inhibit Gram-positive bacteria causing food corruption, such as Listeria, Staphylococcus aureus, Clostridium botulinum and a variety of spoilage microorganisms. Its anti-corrosion effect is very obvious and can significantly prolong the shelf life by 2-3 times. Adding 5g / 100kg-15g / 100kg nisin combined with a small amount of other preservatives can make the shelf life of low-temperature meat products more than three months at room temperature.
◆ Sausage adding nisin to sausage can inhibit most G-positive bacteria, and the color, aroma and taste of the product are not affected. It can also reduce the amount of nitrate or nitrite; In the production of pork silk products, potassium sorbate can be replaced as preservative, and the product quality and shelf life can be improved.
◆ Western style ham western style ham is a kind of low-temperature meat products. It has less nutritional loss during processing, and the product is tender, which can maintain the original juice and flavor. However, it has not been sterilized at high temperature, so it is easy to be polluted and deteriorated by microorganisms. Adding appropriate amount of nisin, sodium lactate and nitrite can effectively prolong the shelf life of products and reduce the use of nitrite.
◆ Instant cured meat products instant cured meat has high water content. To maintain its unique chew resistance, the sterilization intensity should not be too high. Adding nisin can well solve this problem. Nisin can increase the sensitivity of some bacteria to heat, and also has auxiliary sterilization in a small range. It can reduce the sterilization temperature, shorten the sterilization time, and maintain good color and flavor.
◆ Nisin of beef chilled meat and sauce beef has significant bacteriostatic effect on beef chilled meat, the total number of bacteria is significantly reduced, and the fresh-keeping effect is enhanced with the increase of nisin concentration, and its effective fresh-keeping concentration is 7.5g/100kg. Nisin had no interaction with calcium propionate, a food preservative, and had a synergistic effect with sodium lactate. Soy sauce beef is a traditional soy sauce meat product. Its processing technology is unique, the product has strong flavor and lasting . Using the compound nisin antiseptic solution can effectively reduce the total number of bacteria in sauce beef, prolong the shelf life of the product and improve the quality of the product.
Barbecue is a low-temperature meat product made of high-quality yellow cattle hind leg meat through several processes. The surface of the product is pasted with pepper or curry powder. It looks dry, tastes fresh and tender, and has a unique flavor. It is deeply loved by consumers. Because it has not been sterilized at high temperature, it can not be stored for a long time at room temperature. The addition of nisin can effectively inhibit the growth and reproduction of bacteria, and the shelf life of the product is extended from 4 ~ 5 days to 20 days at 28 ℃.
2. Application of nisin in dairy products:
◆ add 0.05g/kg nisin to yogurt and fruit milk with pH of about 4. After sterilization at 90 ℃ for 20 minutes , the shelf life of the product is extended from 6 days at room temperature to more than one month.
◆ after ultra-high temperature sterilization, aseptic filling milk and adding 0.05g/kg nisin, the deterioration rate of the product decreased by 0.04%.
◆ adding 0.08g/kg-0.1g/kg nisin to canned sugar free condensed milk can inhibit the growth of heat-resistant spores and reduce the heat treatment time by 10 minutes.
◆ low fat milk, salt free cream, fat free milk and flavored milk can be preserved for six weeks after adding 0.08g/kg nisin and heat treatment at 121 ℃ for 3 minutes (F0 = 3).
◆ adding 0.05g/kg-0.1g/kg nisin to cheese can solve the corruption caused by heat-resistant Gram-positive bacteria spores (such as Clostridium botulinum, other anaerobic Clostridium, Lactobacillus bulgaricus , etc.) during cheese processing.
3. Application of nisin in canned food:
Canned food is often contaminated with some extremely heat-resistant bacterial spores, such as the spores of Bacillus stearothermophilus and Clostridium pyrolyticus. Once the conditions are suitable, they will grow and cause gas production, acid production and corruption. Adding 0.1g/kg nisin to canned food can keep canned food under hot conditions for 2 years. It can also reduce the heat treatment intensity by 1 / 2, save energy, maintain good nutritional value, appearance, flavor and color of canned food, maintain product quality and prolong food shelf life. Its effect is better than potassium sorbate.
4. Application of nisin in seafood:
Seafood products such as fish and fresh shrimp are deeply loved by people because of their delicious and high nutritional value, and they are mostly cold food. Because they are prone to corruption and deterioration, they are easy to be polluted by Listeria and e-botulinum .It is very important to control the number of bacteria in semi-finished products and finished products. Adding 0.1g/kg-0.15g/kg nisin can inhibit the growth and reproduction of spoilage bacteria and prolong the freshness and shelf life of products. With raw shrimp meat as the main material, the processed shrimp minced meat generally has a shelf life of only 2D. After adding nisin, the shelf life can reach 60 ~ 70 days.
5. Application of nisin in plant protein food:
◆ add 0.1g/kg-0.15g/kg nisin to soybean milk and peanut milk, and the shelf life will be extended by more than 3 times.
◆ adding 0.1g/kg nisin to lactone tofu can prolong the shelf life by more than 3 times. 5 times.
◆ add 0.1g/kg nisin and a small amount of other preservatives to dried beans. After appropriate sterilization, the shelf life can reach 6 months.
6. Application of nisin in fruit juice beverage:
The reason for the rancidity of fruit juice and fruit juice drinks comes from bacillus acidophilus, which is an acid resistant and heat-resistant spore producing rod-shaped bacterium. It is suitable for growth and reproduction at 25 ℃ - 60 ℃ and pH 2.5- 6.0. Bacillus acidophilus exists in the process of beverage production and water use. It is easy to be brought into fruit juice and fruit juice beverage products, causing the corruption of fruit juice products. Adding 0.05-0.1g/kg nisin, after pasteurization, can prevent the growth and reproduction of surviving bacillus acidophilus spores, prevent product corruption and meet the quality assurance requirements.
7. Application of nisin in liquid eggs and egg products:
Adding 0.05g/kg-0.1g/kg nisin to egg products can effectively inhibit the heat-resistant spores causing product corruption, and extend the shelf life of egg products with an original shelf life of 7 days to more than 1 month.
8. Application of nisin in condiments:
When 0.05g/kg-0.2g/kg nisin is added to salad dressing, it can effectively inhibit the growth of lactic acid bacteria and spores, reduce the corruption of low-fat and low salt products, and prolong the storage life by more than three times.
9. Application of nisin in brewing technology:
Because nisin can not inhibit yeast, it can be used in beer, fruit wine and other wine products to prevent corruption caused by lactic acid bacteria.
◆ washing yeast: nisin can replace the traditional pickling method to remove the contaminated lactic acid bacteria in yeast and maintain the original vitality, fermentation power and cohesion of yeast. Add 1g / kg-1.5g/kg nisin, mix it evenly in yeast slurry and place it for 4-6 hours.
◆ reduce pasteurization time: after pasteurization, add 0.01g/kg-0.05g/kg nisin into the finished product.
◆ bacteria inhibition: add 0.025g/kg-0.1g/kg nisin before fermentation , and 0.01g/kg-0.05g/kg remains in the finished wine. In the main fermentation and post fermentation of wine, adding 0.1g/kg nisin can prevent the pollution caused by Lactobacillus brevis, Leuconostoc Vitis and Lactobacillus casei in the fermentation process.
10. Application of nisin in baked food:
The addition of nisin to dough baking cakes, sweet bread and pancakes can strongly inhibit the heat-resistant Bacillus cereus causing product corruption and prolonging the shelf life of the products. Adding 0.2g/kg nisin to the product can meet the antibacterial requirements.
11 . Application of nisin in convenience food:
The main problems in convenience food are the total number of colonies and excessive coliform group. This product can effectively prevent the growth of microorganisms, improve product quality and prolong product retention period. The recommended dosage is 0.1g /kg.
12. Application of nisin in heat-treated sealed packaged food:
In the processing process of many heat-treated closed packaged foods, high-intensity sterilization will affect the quality of food, while low-temperature heat treatment can not kill heat-resistant spores and can not meet the requirements of quality assurance. If 0.05g /kg-0.2g/kg nisin is added to this kind of food, the above problems can be solved.
13. Application of nisin spices in the field of aroma based spices:
In the processing of aroma based spices, nisin can reduce the sterilization temperature and sterilization time, effectively kill or inhibit various harmful microorganisms in the products, such as bacteria, Escherichia coli, Gram-negative bacteria and Listeria, prolong the shelf life of the products and improve the product quality. The addition of 0.2g/Kg nisin, 0.1g/Kg, and potassium sorbate in paste flavor can inhibit the growth of various harmful microorganisms.
14. Application of nisin in the field of cosmetics:
The oil, gum, polyol, protein and water contained in cosmetics create conditions for the growth of microorganisms. Cosmetics may be contaminated by microorganisms in the manufacturing process, packaging process, packaging itself and when consumers use cosmetics. The use of this product can protect cosmetics from microbial pollution, prolong the shelf life and service life of products, ensure the safety of products, and prevent consumers from possible infection caused by the use of products contaminated by microorganisms.
15. Application of nisin in the field of medicine:
In order to ensure the safety and effectiveness of drugs, drugs must meet the corresponding hygienic requirements. However, some effective components of drugs do not have sufficient antibacterial and anti-corrosion ability. Adding appropriate products to these finished preparations can effectively control the growth of microorganisms and improve the shelf life.

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