Nisin (also known as Streptococcus lactic peptide) is a polypeptide,with 34 amino acid residues widely used as a food preservative.
Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria and their spores in food, and inhibits the heat-resistant bacilli, such as B. Stearothermophilus, CI. Butyricum and L. Monocytogenes.
It is not effective against Gram-negative bacteria, yeasts or mould.It is catabolized to amino acid in human body, so it is no harm or vice-effect to people. Extensive micro-biological tests have not shown any cross resistant between Nisin and medical antibacterial drug.
It is a natural food preservative which is highly efficient, safe and has no side-effects. In addition, it has excellent solubility and stability in food.
1.Strong inhibiting activities. Nisin specifically targets the stubborn Bacillus spp. and their spores.
2.High safety. Nisin can be quickly digested into amino acids with the aid of enzymes in human stomach.
3.Good stability. Nisin is stable in acid conditions and can keep active even at 121℃ for 30mins.
4.Easy water soluble.
5.No flavor influence.
Nisin Benefits & Applications
Please prepare about 5% aqueous solution with cold boiled water or distilled water (better solubility with pH4 diluted citric acid or acetic acid solution), and then mix it well with the food.