Nisin
Formula: C143H230N42O37S7
Mol. Weight: 3354.08
CAS: 1414-45-5
Standard: Food grade
Appearance:                light brown to milky white powder
Identification:                  complies
Moisture content:               max 3.00%
PH of 10% aqueous solution:    3.10-3.60
Heavy metals(as Pb):           max 10mg/kg
Pb:                            max 1mg/kg
Arsenic:                        max 1mg/kg
Mercury:                        max 1mg/kg
Sodium Chloride:                min 50%
Hydrous Potency:                min 1*104 h/g
Aerobaic bacterial count:          max 10cfu/g
Coliform bacterial:                max 30 MPN/100g
Salmonellae in 25g:               absent

Nisin is a polycyclic antibacterial peptide with 34 amino acid residues used as a food preservative. It contains the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha) and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple thioether bridges.
Nisin is produced by fermentation using the bacterium Lactococcus lactis. Commercially, it is obtained from the culturing of Lactoccus lactis on natural substrates, such as milk or dextrose, and is not chemically synthesized. It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.

Packing:
500g/bottle, 1kg/tin, 5kg/tin, 10kg/drum

Delivery Date:
7 days