Features of Nisin

  • Author:Kathy
  • Release on :2016-08-10

Antimicrobial Activity

Lactic streptococcus element (Nisin) can effectively restrain food corruption caused by many gram positive bacteria, such as lactobacillus, bright beads bacterium, small aureus, staphylococcus aureus, listeria, etc., especially to produce spore bacteria such as bacillus, clostridium has a strong inhibitory effect. Usually, the heat resistance of spore bacteria is very strong, such as fresh milk with 135 ℃, 2 seconds instantaneous ultra high temperature sterilization, the spore bacteria mortality was 100%, mortality of spore bacteria 90%, and 10% of spore bacteria can't kill. If fresh milk add 0.03 to 0.05 g/kg Nisin can inhibit bacillus and clostridium spore germination and reproduction.


Through the study pathologist and toxicology test prove lactic streptococcus (Nisin) is completely non-toxic. Streptococcus element (Nisin) can be digestive protease degradation of amino acids, no residue, do not affect human probiotics, no resistance, no crossing with other antibiotics resistance. In the world there are a number of countries such as Britain, France, Australia, etc., and streptococcus element is added in the food packaging (Nisin), by this method can reduce the sterilization temperature, shorten the time required for sterilization, reduce the hot working temperature, reduce the loss of nutrients, improve food quality and save energy, and can effectively prolong the preservation time of food. Also can replace or partly replace chemical preservatives, hair color agent (e.g., nitrite), in order to meet the needs of the production of health food, green food.


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