乳酸链球菌素
Nisin is an antimicrobial substance extracted from the fermentation product of Lactococcus lactis subsp. lactis, a lactic acid bacterium. It is effective in inhibiting the growth of Gram-positive bacteria and pathogens that cause spoilage, particularly heat-resistant spore-forming bacteria like Clostridium botulinum and Listeria monocytogenes. Nisin has widespread applications in food, cosmetics, pharmaceuticals, and health products.
描述
International Code (INS number): 234
CAS: 1414-45-5
Main Features:
- It effectively inhibits the growth and reproduction of many Gram-positive bacteria that cause food spoilage, especially heat-resistant spore-forming bacteria, such as Clostridium botulinum. It has a strong inhibitory effect on the spores they produce.
- It can lower the sterilization temperature of food, shorten sterilization time, improve food quality, reduce nutrient loss, and extend shelf life, preserving the food’s original nutritional content, flavor, and color.
- It is used in low quantities, reducing processing costs and improving the flavor and nutritional value of food.
- Once ingested, it can be broken down and digested by the pancreatic protease in the digestive tract. It does not cause antibiotic resistance, alter the normal gut flora, or produce the resistance issues seen with other antibiotics. Nisin is a safe, 高效的, non-toxic, and residue-free natural food preservative.
- It is highly stable, with significant heat and pressure resistance in acidic environments. It is water-soluble and can dissolve in cold water.
- It is colorless and odorless, without affecting the taste or flavor of the food.
