Nisin food grade
CAS NO.: 1414-45-5
Food additive E number: E234

Nisin is composed of 34 amino acids and the molecular formula is C143H228O37N42S
The molecular weight is 3354.07 g/mol.

Nisin is a natural biologically active antimicrobial peptide, a natural, efficient and safe polypeptide active substance extracted by biotechnology. Nisin has a strong inhibitory effect on many gram-positive bacteria, including food spoilage bacteria and pathogenic bacteria, and is currently the only bacteriocin allowed to be used as a food additive in the world.

Appearance: off-white powder
Potency: >1000 IU/mg
Heavy metals (calculated by Pb): <10 ppm
Arsenic (as As): <0.1 ppm
Loss on drying: <3%
*Microbiological indicators: total number of colonies (cfu/g) <10
Pathogenic bacteria: not detectable
Solubility: Nisin is a solid powder, which needs to be dissolved in water or liquid when used, and has different solubility under different pH values. For example, the solubility in general water (pH=7) is 49mg Nisin/ml; if in 0.02M HCl, the solubility increases to 118mg Nisin/ml.
Stability: Excellent acid resistance and heat resistance.

Packing specification
 500g*20 bottles/box, 1kg*25 bags/barrel, 5kg*5 bags/barrel and 25kg/barrel; it can also be customized according to customer requirements.

Storage conditions
The product nisin should be stored in a shady, ventilated, clean and dry place, and should not be mixed with toxic, harmful and corrosive substances. The US FCC10 ("American Food Chemical Code") stipulates that the product's storage temperature should not exceed 22°C. Under proper storage conditions, the product shelf life is 24 months.

Instructions
three methods of nisin use
(1) Because nisin dissolves completely under low pH conditions, it is recommended to use acidic medium for food, cold boiled water (or distilled water) to make a 5% aqueous suspension (pH about 3-4), and then add it to the food according to the amount. Mix and use;
(2) Nisin can be mixed with other raw materials according to process requirements, and then dissolved and used;
(3) Nisin can be dissolved in a small amount of juice or soup from the original food, and then added to the food according to the amount and mixed thoroughly for use;
The above methods can be selected according to actual conditions. Nisin can also be used in combination with other preservatives.

Nisin food ingredient application in the food industry

1. Nisin uses in dairy products
Dairy products are rich in nutrients, and microbial contamination during the processing and storage of dairy products is generally unavoidable. It is a heat-sensitive material. Although it is pasteurized, some bacteria and heat-resistant spores may remain, thus shortening the shelf life of dairy products. If combined with the use of Nisin, it can make up for the lack of low-temperature sterilization and improve the quality of dairy products. In terms of dairy products, Nisin is generally used for pasteurized milk, skimmed milk, unsweetened condensed milk, high-temperature sterilized milk, flavored milk, canned milk snacks, cream products, and milk products recovered from milk powder. Nisin was first used for the preservation of cheese, and it is also a major aspect of current dairy applications. In the process of cheese processing, although it is sterilized by high temperature, there are still heat-resistant gram-positive spores (such as Clostridium botulinum and anaerobic clostridium spores). Nisin can effectively prevent the germination of these spores. And the formation of toxins. It has been reported that mixing nisin-resistant bacteria and nisin-producing bacteria as a cheese starter can achieve a high-quality product rate of more than 90%, compared with 41% by conventional methods. Since Nisin can inhibit the growth and reproduction of thermophilic and heat-resistant bacteria and spores, adding nisin to the processing of sterilized milk, condensed milk, and reconstituted milk can inhibit the putrefaction of these microorganisms, thereby reducing the strength of high-temperature treatment and improving the product Quality, effectively extend the shelf life of products. Nisin can also be used to prevent post-acidification of yogurt. Nisin-producing bacterium Lactococcus lactis subsp. lactis is combined with other lactic acid bacteria to be used in yogurt. The production and accumulation of nisin during fermentation can inhibit the growth of acid-producing strains, thereby controlling the increase in acidity during storage and transportation. The effective antiseptic effect of nisin in dairy products depends on the following factors:

1) The bacteria and degree of contamination by processed dairy products.

2) The moisture content.

3) pH value: the effective pH value range is 3.5-8.0.

4) Salt content.

5) Types of flavors added.

6) The packaging materials used, the hygienic conditions of the production environment and the product processing process and conditions (sterilization method, sterilization temperature and time).

7) The length of shelf life and storage temperature.
2. nisin uses in meat products
In the production of traditional ham, bacon and sausage, nitrite, nitrate and other coloring agents are commonly used to develop color and inhibit the growth of Clostridium botulinum. Nitrate is converted into nitrite by the action of nitrate reducing bacteria. The salt and then the nitrite react with the meat pigment to produce a pickled red color and a pickled flavor. When people eat ham, they also take in a certain amount of nitrite, which interacts with the amines in the body to produce a strong carcinogen, a nitrosamine compound. Nisin can be used as an effective substitute to reduce the amount of coloring agent in ham. Nisin can effectively control the growth of microorganisms in meat products, especially inhibit the activity of toxin-producing Clostridium botulinum, and Nisin itself is acidic, which can reduce the pH of the surrounding medium, thus reducing the content of residual nitrite , Reduce the formation of nitrosamines. In addition, during processing, excessive heat treatment will significantly change the texture and appearance of meat products. After adding Nisin, only 45% heat treatment is required to extend its storage period. It is worth noting that it is not economical to replace the preservative effect of nitrite with a large amount of Nisin. In addition, due to the low solubility of Nisin in meat products and the difficulty of uniform distribution, the preservative effect is relatively inferior to that of nitrite. Nisin can also be used in the preservation of fresh meat, beef chilled meat, grilled chicken and seafood products, but the current application of Nisin in my country's meat products is limited to the research stage.
3. nisin application in canned food
Conventional canned food is difficult to kill heat-resistant spores such as Bacillus stearothermophilus and Clostridium thermosaccharolyticum. Once the conditions are right, these spores will cause canned food spoilage. The addition of Nisin can effectively reduce this loss. Under acidic conditions, the stability, solubility, and activity of Nisin are improved, so it can be successfully used for the preservation of high-acid foods (pH<4.5). Adding Nisin to low-acid and non-acid canned food can also reduce the heat treatment intensity. If added to tomato sauce, canned soup, vegetables and mushroom products, it can weaken the sterilization conditions and ensure the nutritional flavor of the food. Nisin can be used in canned pickles to reduce the salt content in pickles without affecting the hygienic quality and product flavor, which is in line with the development requirements of low-salt pickling. In addition, Nisin can also effectively control the spoilage of canned food due to high temperature during storage and extend the shelf life. At the same time, because some countries do not allow the use of sodium benzoate, which is generally used for the preservation of canned pickles, in food, it is of practical significance to use Nisin for the export of canned pickles.
4. Nisin Use in beer
Nisin can also be used in the brewing of alcoholic beverages such as beer, fruit wine, and distilled spirits without inhibiting yeast to prevent rancidity caused by lactic acid bacteria. The application in beer brewing has achieved satisfactory results in China. The role of adding Nisin in beer brewing.

1) Adding Nisin to the cold wort used for the expansion of beer yeast can ensure that the wine mother is not contaminated by gram-positive bacteria. Adding Nisin directly into the fermented mash can control the growth of lactobacillus and Pediococcus during the fermentation process. 2) Instead of the traditional pickling method, remove the contaminated lactic acid bacteria from the yeast. The traditional pickling method has an adverse effect on the vitality, fermentability and cohesiveness of the yeast. Using Nisin instead of pickling yeast has no such consequences.

3) For draft beer, adding Nisin to the sake tank can extend the shelf life of unpasteurized barrel or bottled beer by 1 to 2 times.

4) For cooked beer, adding Nisin to the sake tank can reduce the temperature and time of sterilization, improve the taste of the beer and save energy. Because the killing temperature of beer yeast is 52℃, and the pasteurization temperature is 63℃-65℃, after adding Nisin, the temperature can be selected between 52℃-65℃ for sterilization, reducing the "ripe taste of beer due to sterilization" "And reduce steam consumption.
5. Nisin Application in fruit juice drinks
The rancidity of fruit juices and fruit juice beverages is often caused by acid terrestrial bacillus (alicyclic acid earth). Acid soil Bacillus is an acid-resistant and heat-resistant spore producing bacterium, which is most suitable for growth and reproduction in an environment of 25°C-60°C and pH 2.5-6.0. According to data reports, acid soil Bacillus grows in gardens, forest soils and water used for beverage production. Therefore, the bacillus acidobacillus is easily brought into the juice and juice beverage production and processing process, causing the corruption of juice products. Nisin has a strong inhibitory effect on most Gram-positive bacteria, especially spore-forming bacteria.