Nisin

Safety Ratings Key

Safe

Gluten free

Kosher

Halal

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About Nisin

Nisin features:
Nisin solubility:
Nisin E234 is a light brown powder, used to be soluble in water or liquid, and solubility in different under different PH values. Such as in water (PH = 7), E234 solubility 49.0mg/ml; if 0.02M hydrochloric acid, E234 solubility 118.0mg/ml; under alkaline conditions, E234 is almost insoluble.
Nisin stability:
Nisin and the stability of the PH value of the solution. Such as soluble PH = 6.5 skim milk, pasteurized by 85 ℃ for 15 minutes, E234 activity loss of only 15%, when dissolved in PH = 3 of dilute hydrochloric acid, by 121 ℃ 15 autoclave remains 100% of the activity, E234 acid and heat resistance.
Nisin antimicrobial resistance:
Nisin can inhibit food spoilage caused by many Gram-positive bacteria such as Lactobacillus, Leuconostoc, Pediococcus, Staphylococcus, Listeria monocytogenes, especially on the production of spores of bacteria such as Bacillus, Clostridium has a strong inhibitory effect. Typically, the production of highly heat-resistant bacterial spores, such as milk using 135 ℃, 2 seconds, ultra high temperature sterilization, non-spore bacteria mortality rate was 100%, the mortality rate of 90% of bacterial spores, and 10% The bacteria can not kill the spores. If the milk can be added to 0.03-0.05g/kg Nisin inhibition of Bacillus and Clostridium spores germinate and multiply.
Nisin security:
Research by pathologists and toxicology tests have proven Nisin is a completely non-toxic. Nisin E234 can be degraded into amino acids, digestive proteases, no residue, does not affect human probiotics, E234 no resistance, no cross-resistance with other antibiotics. The world has many countries such as Britain, France, Australia, in food do not add Nisin amount of any restrictions, as food preservatives in a special case. Add Nisin E234 in the packaging of food, Nisin can reduce the sterilization temperature and shorten the sterilization time, reduce the heat processing temperature to reduce nutrient losses, improve food quality and energy savings, Nisin and can effectively extend the preservation of food time. Nisin E234 can also replace or partially replace chemical preservatives, hair color agent (such as nitrite) in order to meet the production health food, green food needs.

References on Nisin

[1]. Hui G, Liu W, Feng H, Li J, Gao Y. Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea). Food Chem. 2016 Jul 15;203:276-82.

[2]. Shahbazi Y. Ziziphora clinopodioides Essential Oil and Nisin as Potential Antimicrobial Agents against Escherichia coli O157:H7 in Doogh (Iranian Yoghurt Drink). J Pathog. 2015;2015:176024.

[3]. Alves FC, Barbosa LN, Andrade BF, Albano M, Furtado FB, Marques Pereira AF, Rall VL, Júnior AF. Short communication: Inhibitory activities of the lantibiotic nisin combined with phenolic compounds against Staphylococcus aureus and Listeria monocytogenes in cow milk. J Dairy Sci. 2016 Mar;99(3):1831-6.

[4]. Korean J Food Sci Anim Resour. 2015;35(2):272-6. Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage. Lee NK, Kim HW, Lee JY, Ahn DU, Kim CJ, Paik HD.

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