Nisin

• 

Nisin’s stability is significantly affected by interactions with food components, which alter its free concentration and ability to reach bacterial targets—directly impacting antimicrobial performance.
Protein/fat binding: In high-protein (e.g., meat, dairy) or high-fat (e.g., cheese, salad dressings) foods, nisin binds to proteins (e.g., casein) or fat globules via hydrophobic and electrostatic interactions. This reduces the free nisin concentration available to act on bacteria, weakening efficacy. For example, in full-fat milk, the effective free nisin concentration is 30–40% lower than in skim milk, requiring a 10–20% higher addition level to achieve the same antimicrobial effect.
Ion-induced stabilization/inactivation: Divalent cations (Ca²⁺, Mg²⁺) stabilize nisin’s structure by forming complexes with its carboxyl groups, enhancing heat resistance and extending activity retention. Conversely, transition metals (Fe³⁺, Cu²⁺) or reducing agents (e.g., mercaptoethanol) catalyze oxidative degradation or cross-link cleavage, reducing efficacy. Compounding nisin with EDTA (a chelating agent) mitigates metal ion-induced inactivation, preserving antimicrobial activity.
Sugar/preservative interactions: High sugar concentrations (e.g., in syrups or confectionery) may reduce nisin solubility and diffusion, slightly lowering efficacy. However, nisin exhibits synergistic stability with organic acids (e.g., lactic acid) and plant extracts (e.g., tea polyphenols), which not only enhance its stability but also broaden its antimicrobial spectrum (e.g., inhibiting Gram-negative bacteria when combined with EDTA).

Другие товары поставщика

	Nisin	Nisin exhibits outstanding performance in food preservation due to its potent antimicrobial properties, which make it effective against a broad spe...
	Nisin Powder	The storage of nisin requires attention to the following key points to maintain its activity and stability. Here are the specific storage guideline...
	Safety Considerations in Practical Applications of Nisin	Dosage Control: Excessive addition (>0.5 g/kg) not only increases production costs but may also cause slight bitterness in foods (e.g., dairy pr...
	Nisin Powder	Stability and pH SensitivityAcid Stability:Most stable at pH 3–5, retaining activity in acidic environments (e.g., yogurt, pickles, fruit jui...
	Chlortetracycline Premix	Chlortetracycline Premix is a feed additive that combines chlortetracycline with premix technology. Chlortetracycline Premix has the characteristic...

Похожие товары

	Epimedium Extract	Продавец: Fruit Powder,Vegetable Powder	Product Name: Epimedium ExtractLatin Name: Epimedium Sagittatum Maxim.Specification: Icariin 5%, ...
	Pumpkin Powder	Продавец: Fruit Powder,Vegetable Powder	Product Name: Pumpkin PowderLatin Name: Cucurbita pepo L.Used Part: FruitAppearance: yellow fine ...
	Broccoli Powder	Продавец: Fruit Powder,Vegetable Powder	Product Name: Broccoli powder Latin Name: Brassica oleracea L.var.italic Planch. Used Part: Who...
	Pomegranate Powder	Продавец: Fruit Powder,Vegetable Powder	Product Name: Pomegranate PowderLatin Name: Punica granatum linn.Used Part: Fruit juiceAppearance...
	Orange Powder	Продавец: Fruit Powder,Vegetable Powder	Product Name: Orange PowderLatin Name: Citrus sinensisUsed Part: Fruit juiceAppearance: Light yel...