Nisin English name nisin from streptococcus lactis CAS RN 1414-45-5 EINECS No. 215-807-5 Molecular Formula Molecular Weight 3354.0705 C143H230N42O37S7 Specifications: titer 1100-1200IU / G Products: Nisin also known as nisin or transliterated as Nissim, is a peptide nisin substance produced by the 34 amino acid residues. After eating at physiological pH conditions and α- chymotrypsin action body quickly hydrolyzed into amino acids, will not change the normal flora of the human gut and other issues, such as resistance to antibiotics emerged, not with other antibiotics cross-resistance occurs, is an efficient, non-toxic, safe, no side effects of natural food preservatives. It can be widely used in meat products, dairy products, canned food, seafood, drinks, juice drinks, liquid eggs and egg products, spices, winemaking, bakery, convenience food, incense fragrances, cosmetics and the like. Appearance: 1) Nisin is white or slightly gray crystalline powder or granules, slightly salty, is the world's only allowed to use antibiotics in food preservation aspects of the current. Most stable under acidic conditions. Solubility in water is decreased with increase of pH value: pH equal to 2.5, the solubility was 12%; pH equal to 5.0, the solubility of 4%; at pH greater than or equal to 7, almost insoluble. Product because it contains milk protein denaturation, so the solution is slightly cloudy. 2) Thermal stability of nisin at pH less than 2.0 with dilute hydrochloric acid may be 115.6 ℃ sterilized without loss of activity, when the pH exceeds 4, particularly under heating, which accelerate the rate of decomposition in aqueous solution vitality decreases: As in pH equal to 5.0, 40% loss of viability after sterilization; pH equal to 6.8, the loss of 90% viability after sterilization. But after nisin added to food, as milk, broth and other macromolecules protected by, stability is greatly improved. Nisin consists of the following components: milk streptavidin than 1000IU / Mg (greater than 2.5%) sodium chloride is greater than 50% Method: made by fermentation of Streptococcus lactis purified. Storage: 4-15 ℃ under cool, dry storage under sealed conditions, avoid direct sunlight. Shelf life of 2 years. Packaging: 500 g / sealed bag / plastic bottles; 1 * 20 bottles / box sale price: 380 / kg