Nisin
Introduction
Nisin is a polypeptide produced by Lactococcus lactis. It can be fast hydrolyzed into amino acid in chymotrypsin and pH condition of human. It doesn't change normal bacterial and occur the resistance problem like other antibiotics do. It even prevents cross-resistance with other antibiotics. It's a pure natural food preservative with high efficiency, non toxicity, safety and excellent performance. It works effectively to inhibit Gram positive bacterium, e.g. Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum and so on. It especially works for bacterium which produce spore, so Nisin can help to decrease the sterilization temperature, shorten sterilization time and basically retain natural nutrients, special flavor, color of food and save energy at the meantime. WHO/FAO JECFA approved it as a safe food preservative.
Application Field
Nisin is the unique bacteriocin used in food preservation in the world now. It's widely used in the preservation of meat products, dairy products, vegetable protein food, canned food, juice, heat treated food with sealed packing, cosmetics and healthcare products. General dosage is 0.05-0.1g/kg. Type of product, quality of raw material, process of production, storage condition will directly affect dosage. According to Hygienic Standards for Uses of Food Additives (GB2760-2010), the maximum dosage for Nisin is as the table bellow:
Milk and dairy products
（except products referred to in 01.01.01, 13.0）
Canned edible fungi and algae
Instant wet noodle products
Instant rice and noodle productws (rice and noodle sausage)
Prefabricated meat products
Cooked aquatic products(Direct consumption)
Egg products（Change its physical properties）
Soft drink（except packed drinking water in 14.01）
0.2, to be increased in solid beverage according to brewing ratio
※Remark: Above dosage is based on 2.5% Nisin.
Usage
Prepare with distilled water or cold water to form about 5% solution(it would be better if using PH4 citric acid or acetic acid solution), thoroughly mixed and then add to food. This product can be used with other preservatives.
Packing and Storage
Content: Nisin potency≥1000IU/mg (≥2.5%), NaCl ≥50%
Packing: 500g/Bottle, 20bottles/Carton; 20kg/Drum.
Storage: ≤20℃, reserve in dry and clean condition with good ventilation, keep away from sunlight and other toxic, harmful and corrosive substance.
Shelf life: 24 months
關(guān)鍵字： nisin food preservatives
Jiaozuo Joincare Biotechnological Co., Ltd. advanced fermentation and extraction technologies. At present, the leading products include: food additives with advanced international level such as Nisin (capacity: 300t/year), Natamycin (capacity: 100t/year), Gellan Gum (capacity: 500t/year) and the 7-ACA (7-amino-cephalosporanic acid) ---- key intermediate of cephalosporins, with the capacity of 2000t/year. All the production lines have obtained the National Food Hygiene License. Food additives production has obtained National Industrial Production Permit.