pH Dependence of Nisin
Nisin exhibits optimal stability under acidic conditions (pH 2.0–6.0). In this range, its phosphate ester bond and peptide chain structure remain intact, retaining over 90% of antimicrobial activity after storage for 6–12 months at room temperature. However, under neutral or alkaline conditions (pH > 7.0), Nisin is prone to hydrolysis of the peptide bond and deamidation of amino acid residues, leading to rapid activity loss. For example, at pH 8.0, its activity decreases by 50% within 24 hours at 25℃, and almost completely inactivates at pH 10.0. This characteristic makes it particularly suitable for acidic foods such as dairy products, fruit juices, and pickles, while requiring pH adjustment (e.g., adding lactic acid) or modification (e.g., microencapsulation) for neutral/alkaline foods like meat products and soy sauce.
Other supplier products
|
|
Nisin In cartons |
Safety ·Non-toxic and Safe: Nisin is a safe, non-toxic, and highly effective natural preservative. Once ingested, it is easily broken down b... |
|
|
Natamycin Manufacturer |
Natamycin is a polyene macrolide antibiotic produced by the fermentation of microorganisms such as Streptomyces natalensis and Streptomyces glauces... |
|
|
Spectinomycin Hydrochloride Soluble Powder 50% 200g |
Product Name: Spectinomycin Hydrochloride Soluble PowderMain ingredients: Spectinomycin hydrochlorideDescription: This product is a white or off-wh... |
|
|
Natamycin Manufacturer 7681-93-8 |
New products coming soon！Welcome to inquire and book！ In Dairy Products Yogurt: Adding natamycin to yogurt production can effectively inhibit the g... |
|
|
Nisin 500g/1Kg/25Kg |
Narrow Antimicrobial Spectrum:Ineffective against gram - negative bacteria, yeasts, and molds unless combined with other agents.pH - Dependent Acti... |
All supplier products
Same products
