Nisin Raw material powder Nisin

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Product details

Nisin Powder Usage and Synthesis.

It is widely used in dairy products, meat products, fruit juice drinks, vegetable protein drinks, beer and so on.

1、China's "Hygienic Standard for the Use of Food Additives" (GB2760-1996) stipulates that: for canned food and vegetable protein drinks, the maximum use level is 0.2g/Kg; for dairy products and meat products, the maximum use level is 0.5g/kg.

2. Practical use reference: Streptococcus lactis has been applied in the following aspects: A. Used in dairy products, such as cheese, sterilised milk and flavoured milk, etc., with the dosage of 1-10mg/kg; B. Used in canned food, such as pineapple, cherry, apple, peach, canned green beans and tomato sauce, etc., with the dosage of 2-2.5mg/kg.

Uses of Nisin.

Streptococcus lactis (Innis), also known as Streptococcus lactis peptide, is a peptide produced by Streptococcus lactis, which is hydrolysed into amino acids under the physiological pH conditions of the human body and the action of α-pancreatic rennet proteinase, and it will not change the normal intestinal flora of human beings and produce the problem of resistance such as that of other antimicrobials, and it will not be cross-resistant with other antibacterials. It is an efficient, non-toxic, safe and excellent natural food preservative. It can effectively inhibit the nutrient cells and spores of various Gram-positive bacteria such as thermophilic fat bacillus, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, etc. It is a highly effective, non-toxic, safe and excellent natural food preservative.

In vitro studies of Nisin.

Product Method of Bulk Nisin Powder.

Yeast powder is used as raw material, fermented by lactic acid streptococcus under certain conditions. The fermentation solution is steam sterilised and then acidified, concentrated, filtered, salted and spray dried to obtain the finished product.

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