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About Nisin from Streptococcus Lactis

  • Author:Kathy
  • Source:www.oceanchinachem.com
  • Release on :2016-06-04


    Streptococcus element is made up of many kinds of amino acid polypeptide compound, can be used as nutrients absorbed by the body to use. In 1969, the United Nations food and agriculture organization/world health organization (FAL/WHO) jecfa confirm lactic streptococcus element can be used as a food preservative. In March 1992, China's ministry of health approved the implementation of file points out: "can be scientifically think lactic streptococcus as food preservation agent is safe". It can effectively restrain the food corruption are many gram positive bacteria, such as clostridium botulinum, staphylococcus aureus, hemolytic streptococcus, lister, thermophilic fat bud bacteria growth and reproduction, especially to produce spores of gram positive bacteria have special effects. The antibacterial activity of lactic streptococcus element is by interfering with the normal function of the v cell membrane, causing cell membrane permeability, nutrient loss and membrane potential drop, resulting in pathogenic bacteria bacterial cell death and corruption. It is a kind of non-toxic natural preservatives, color, aroma and taste of food, taste, etc. No adverse effects. Has widely applied in dairy products, canned products, fish products and alcoholic beverages.


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