| Customization: | Available |
|---|---|
| CAS No.: | 1414-45-5 |
| Formula: | C143h230n42o37s7 |
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Food Preservation Nisin E234 Halal 1414-45-5 Streptococcus Lactis
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.
While in general most bacteriocins inhibit only closely related species, nisin is a rare example of a "broad-spectrum" bacteriocin effective against many Gram-positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), Staphylococcus aureus, Bacillus cereus, Clostridium botulnum, etc. It is also particularly effective against spores. Gram-negative bacteria are protected by their outer membrane but may become susceptible to nisin action after a heat shock or when this is coupled with the chelator EDTA. Nisin is soluble in water and can be effective at levels nearing the parts-per-billion range.
Features of Nisin:
Applications & Benefits of Nisin
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.
In the food industry, it is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized. Nisin is studied as a novel antibiotic due to its antimicrobial activity and as a therapeutic against neck and head squamous cell carcinoma.
Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preservative in processed cheese products and since then numerous other applications in foods and beverages have been identified.
It is currently recognised as a safe food preservative in approximately 50 countries. The established uses of nisin as a preservative in processed cheese, various pasteurised dairy products, and canned vegetables will be briefly reviewed. More recent applications of nisin include its use as a preservative in high moisture, hot baked flour products (crumpets) and pasteurised liquid egg. Renewed interest is evident in the use of nisin in natural cheese production.
Considerable research has been carried out on the antilisterial properties of nisin in foods and a number of applications have been proposed. Uses of nisin to control spoilage lactic acid bacteria have been identified in beer, wine, alcohol production and low pH foods such as salad dressings. Further developments of nisin are likely to include synergistic action of nisin with chelators and other bacteriocins, and its use as an adjunct in novel food processing technology such as higher pressure sterilisation and electroporation. Production of highly purified nisin preparations and enhancement by chelators has led to interest in the use of nisin for human ulcer therapy, and mastitis control in cattle.
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