Nisin CAS 1414-45-5

CAS：1414-45-5
纯度：99%
Molecular Formula：C143H230N42O37S7
Molecular Weight：3354.07
EINECS：215-807-5
Storace Perod：Normal temperature storage
同义词：
NISIN;nsc-112903; Streptococcuselement(element); NisinfromLactococcuslactis; NISINSTREPTOCOCCUSLACTIS; nisinfromstreptococcuslactis.

What is Nisin？

Nisin is a polypeptide antibacterial agent produced by Streptococcus lactis, composed of 34 amino acids. It is a natural, non-toxic food preservative that is fully digestible in the human body, breaking down into amino acids without leaving residues. Nisin does not induce drug resistance and does not disrupt the beneficial probiotics in the digestive system.

规格

项目	标准
外观	Milky white to light brown powder
含量	≥900 IU/mg
Weight loss on drying	≤3.0%
氯化钠	≥50%
pH(1% solution）	3.2-3.8
Lead (Pb）	≤1mg/Kg
Total colony count	≤10cfu/g
大肠杆菌	<3.0MPN/g
Coliform bacteria	<3.0MPN/g
沙门氏菌	not detectable

Applications of Nisin (Innis) – Natural Food Preservative

Dairy Products: Nisin is widely used in milk, cheese, yogurt, and other dairy products to inhibit spoilage bacteria such as Bacillus 和 Listeria, effectively extending shelf life while maintaining taste and nutritional quality.
Canned and Processed Foods: When added to canned foods, ready-to-eat meals, or processed meats, Nisin helps reduce sterilization temperature and time, preserving original flavor, color, and nutrients.
Beverages: Nisin can be applied in fruit juices, soft drinks, and other beverages to prevent contamination by Gram-positive bacteria, ensuring safety and freshness.
Meat and Seafood Products: It is effective against 金黄色葡萄球菌, Bacillus cereus， Clostridium botulinum, helping maintain product quality and prolong shelf life in cooked, smoked, or vacuum-packed meats and seafood.
Functional Foods and Supplements: Nisin’s natural and non-toxic properties make it suitable for use in functional foods, health supplements, and probiotic products without affecting beneficial gut flora.

功能

Nisin is a narrow-spectrum antibacterial agent that can only kill and inhibit Gram-positive bacteria and is ineffective against yeasts, Gram-negative bacteria and molds. In China, it is stipulated that it can be used in meat products and dairy products, with a maximum usage of 0.5g/kg. The maximum usage in plant protein beverages and cans is 0.2g/kg.