Nisin of Good Price

Nisin, a polypeptide substance produced by Lactococcus lactis, possesses various unique characteristics. It consists of 34 amino acid residues and has a molecular weight of approximately 3500 Da (or 3354.07 Da, depending on the specific measurement method). It is a polypeptide antibiotic that can effectively inhibit the growth and reproduction of many Gram-positive bacteria.

Nisin has a strong inhibitory effect on most Gram-positive bacteria, especially bacterial spores, such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria, and Bacillus stearothermophilus. Under certain conditions, it can also inhibit some Gram-negative bacteria, such as Salmonella and Escherichia coli.

Nisin is a non-toxic natural food preservative that is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and the action of α-chymotrypsin. It leaves no residue, does not produce drug resistance, and does not affect human probiotics. It does not alter the normal flora in the human intestinal tract and does not produce cross-resistance with other antibiotics.

The solubility of nisin depends on the pH value. Its solubility is 12% at pH 2.5 and drops to 4% at pH 5.0. It is insoluble under neutral and alkaline conditions. When the pH value is 2, it has good heat resistance. However, its heat resistance decreases when the pH value is greater than 5.

Nisin has been widely used in the food industry, such as dairy products, canned goods, fish products, and alcoholic beverages, to extend the shelf life of foods and maintain their flavor and quality. It is produced through the fermentation of Lactococcus lactis under controlled conditions, followed by a series of processing steps, including steam sterilization, acidification, salting out, and spray drying.

The amount of nisin used in different foods varies. For example, the maximum usage in dairy products and meat products is 0.5g/kg, while the maximum usage in plant-based protein beverages and canned products is 0.2g/kg.

Due to its unique antibacterial properties, safety, solubility, stability, and wide range of applications, nisin has become an important natural preservative in the food industry.