Nisin
English name: nisin from streptococcus lactis
CAS No.: 1414-45-5
Molecular formula: C143H230N42O37S7
Molecular Weight: 3354.07
Uses:
Nisin (Nisin) also known as nisin, produced by Lactococcus lactis of a polypeptide substance in the body after eating the physiological pH conditions and the role of α-chymotrypsin hydrolysis into amino acids very quickly and will not change the body and the generation of normal intestinal flora, such as resistance to other antibiotics are emerging issues, there will not cross resistant with other antibiotics, is an efficient, non-toxic, safe, high performance natural food preservatives.
It can effectively inhibit killing of Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and other gram-positive bacteria and Bacillus vegetative cell. Added foods, can greatly reduce the food sterilization temperature and shorten the food sterilization time, the food will retain nutrients, flavor, color, while also a lot of energy. Can be widely used in meat products, dairy products, plant protein foods, canned food, juice drinks and packaged food by the heat treatment Preservation closed, but also can be used in cosmetics and health care products and other fields.
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