Nisin CAS No.: 1414-45-5

Physical and Chemical Properties

Common Name

Nisin

Chemical Name

Molecular Formula 

C143H230N42O37S7 

Molecular Weight    

3354.07            

CAS No.

1414-45-5

EINECS No.

Product Specification

Appearance

Grayish white or yellowish powder

Purity

≥1000 IU/mg

Shelf life

2 years

Quality Standard

USP27, FCCV, FAO/WHO

Certification

ISO 9001, HACCP, Kosher, Halal

Product Description

NISIN is a polypeptide which is made by Lactococcus lactis. It is a natural, nonpoisonous and effective food antiseptic. Nisin possesses anti-microbial activity against a wide range of Gram-positive bacteria,particularly those that produce spores. It inhibits certain strains of the food pathogen,such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria monocytogenes, Bacillus stearothermophilus, Bacillus subtilis and some others.
Nisin is used as a food preservative in a number of thermal processed foods, particularly in dairy products, canned foods, plant protein foods and cured meat etc.

BACTERIOSTASIS
The antimicrobial spectrum of Nisin shows that it can kill or inhibit G+ which can make foods putrefactive, especially to bacterial spore which has tolerance to pasteurization. Nisin can inhibit some bacteria, such as Clostridium botulinum, Bacillus cereus, Bacillus alcalophilus, and Listeria monocytogenes and so on. It is useful in 10-50ppm.

SECURITY
Nisin is a polypeptide. It will be broken down into amino acid by protease in the digestive system by being eaten. Also, it won’t change the normal bacterial community in intestine or cause drug resistance of using other antibiotic substance. Moreover, it doesn’t appear chiasmatic resistance with other antibiotic substance. The study of microbes toxicity of Nisin shows that it owns high security for having no toxicity or pathogenicity.

PACKING
500g/bottle, or according to customers’ requirement.

DOSAGE
Widely used in canned foods, meat products, dairy products, phytoprotein products and sealed packing foods with high temperature sterilization treatment.
OPERATING METHOD:
Make about 5% aqueous solutions with boiled water, and then add it to foods and mix fully (or use with other antiseptics).
The maximum dose of use is 200 mg/kg in canned foods and plant protein foods
The maximum dose of use is 500 mg/kg in dairy products and meats
General dose is 100 to 200 mg/kg

STORE
Be laid in dry, shady and cool place with sealed packing.

TECHNICAL DATA SHEET
NISIN

ITEM

DESCRIPTION

Product Name

Nisin

Titer

>900 IU/mg
(Food Chemicals Codex, fifth Edition, 2004, USA)

Strain

Lactococcus Lactis subsp. Lactis

Apperance

Grayish white or yellowish powder

EU NO. 

E234

INS NO.

234

Chemical Formula

Contains 34 Amino Acids and has an approximate
Empirical Formula: C14H228O37N42S7
Approximate Formula WT: 3348

CAS NO.

[1414- 45-5]

Solubility

49 mg／ml in aqueous
118 mg／ml in 0.02mol／L HCl
47.9mg／ml in skimmed milk

Stability

PH＝6.5 nisin is dissolved in skimmed milk by 85℃
pasteurized 15 Min.，loss 15% activity .
PH＝3.0 nisin is dissolved in HCL，by 121℃sterilize 15 Min. , No activity loss.
PH =5.0 115.6℃ sterilize loss 40% activity
pH=7.0 loss 90% activity

Carrier

Sodium chloride     50% Min

Moisture

3% Max

Protein

15% Min

Carbohydrate

4% Max

Heavy Metals

0.002% Max

Lead

Not more than 2 mg/kg

Sodium Chloride
Content

Not less than 50%

Loss on Drying

Not more than 3.0%

Microbial limits

Aerobic plate count Not more than 10 CFU per gram.
E.coli    Negative in 25g
Salmonella Negative in 25g

Shelf Life

Be stored for 24 months under 2-15℃.

Packaging & Shipping

Packaging Spec.

500g/bottle or 1000g/bottle

10kg/carton or 20kg/carton

15kg/drum or 25kg/drum

Shipping Mode

Air, sea or express

Loading Port

Nanjing, Shanghai or other China main ports

Delivery Time

Within 7 days after confirmation on the order

Payment

Payment Mode

T/T, L/C, D/P, D/A and others

Note: For small value order, we always require 100% T/T in advance as payment term.