Nisin 500g 1kg 25kg
Nisin is a natural antimicrobial peptide that is produced by certain strains of bacteria, particularly Lactococcus lactis. It is a member of the class of bacteriocins, which are small peptides produced by bacteria that can kill or inhibit the growth of other bacteria. Nisin is widely used in the food industry as a preservative and as a natural alternative to synthetic preservatives. Nisin was first discovered in the 1920s by a British scientist named Arthur Jukes, who isolated it from a strain of Lactococcus lactis. It was later found to be a potent antimicrobial agent that can inhibit the growth of a wide range of gram-positive bacteria, including Listeria, Staphylococcus, and Streptococcus. Nisin is particularly effective against certain strains of Listeria, a bacteria that can cause serious foodborne illnesses. Nisin is used in a variety of food products, including cheese, yogurt, meat products, canned vegetables, and baked goods. In these products, nisin helps to prevent the growth of harmful bacteria and other microorganisms, thereby extending the shelf life of the product. Nisin is also used as a natural preservative in non-food products such as cosmetics and personal care items.
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Nisin Powder |
Stability and pH SensitivityAcid Stability:Most stable at pH 3–5, retaining activity in acidic environments (e.g., yogurt, pickles, fruit jui... |
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Nisin Powder |
Practical Implications for Food ApplicationsFormulation Considerations:When using nisin in food products, the pH of the matrix affects both its eff... |
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Nisin in the Prepared Meal Industry |
Standardized Application of Nisin in the Prepared Meal Industry 1. Scope of Application In accordance with GB 2760—2017 National Food Safety ... |
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Natamycin 7681-93-8 |
Natamycin and other food preservatives in the mechanism of action difference: Natamycin: By binding with ergosterol on the fungal cell membrane, th... |
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Nisin Raw Material 1kg |
Nisin is generally safe for long-term use, with minimal side effects: Common side effects: Mild GI discomfort (e.g., bloating, gas) in <5% of us... |
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