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.
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Nisin in Bakery and Cereal Products |
Application in Bakery and Cereal Products: Inhibiting Spoilage Bacteria and Mold Bakery products (bread, cakes, pastries) and cereals (breakfast ce... |
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Nisin Raw Material |
Antibiotic overuse leads to the development of antibiotic-resistant bacteria (a global health threat). Nisin, as a narrow-spectrum antimicrobial, o... |
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Nisin as a natural antimicrobial peptide |
Nisin, a natural antimicrobial peptide produced by Lactococcus lactis, is widely used in food preservation and freshness retention due to its stron... |
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Nisin Supplier |
Storage in Dry Form:When stored as a dry powder, nisin is less sensitive to pH fluctuations, but exposure to moisture in alkaline environments can ... |
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Storage Stability of Nisin |
Nisin, a natural antimicrobial peptide derived from Lactococcus lactis, is widely recognized for its high safety and functional stability in food p... |
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