Nisin
Lactis is a polypeptide substance with antibacterial activity extracted from the fermentation products of Lactococcuslactis subsp. lactis by modern biotechnology.
FEATURES
|
Aspergilusniger |
MIC（mg/kg） |
|
Bacillus Subtilis |
5 |
|
Staphylococcus Aureus |
10 |
|
Listeria Monocytogenes |
10 |
|
Clostridium Botulinum |
30 |
|
Lactic Acid Bacteria |
3 |
As a world-recognized safe food preservative, many countries do not impose any restrictions on the amount of Nisin added to food. GB2760 stipulates the application scope of Nisin in food (including the announcement of expanded application scope issued by NHFPC) :
|
Classification |
Maximum Usage（g/kg） |
|
01.0 Milk and dairy products (except pasteurized and sterilized milk); 04.02.02.03 Pickled vegetables; 04.03.02 Processing edible fungi and algae； 08.02 Prepared meat products； 08.03 Cooked meat products； 09.04 Cooked aquatic products |
0.5 |
|
07.01 Bread；07.02 Pastry； |
0.3 |
|
06.04.02.02 Miscellaneous grain enema products; 06.07 Convenient for wet flour products;； 06.07 Rice noodle enema products; 10.03 Egg products (changing their physical properties) |
0.25 |
|
04.03.02.04 Canned edible fungi and algae； 06.04.02.01 Canned eight-treasure porridge; 10.04 Soy sauce; 12.05 Sauces and sauces products; 12.10 Compound seasoning; 14.0 Beverages (except packaged drinking water) |
0.2 |
|
12.03 Vinegar |
0.15 |
PRODUCT INFORMATION
Basic Info.
|
Product Name |
Nisin |
|
Product Spec. |
500g/bottle，1kg/pack，10kg/carton，25kg/bucket |
|
Item |
Standard |
|
Appearance |
Light brown to milky powder |
|
Valence/（IU/mg） |
≥900 |
|
Loss on drying，w/% |
≤3.0 |
|
Sodium Chloride，w/% |
≥50 |
|
Lead(Pb)/(mg/kg) |
≤1.0 |
|
Total plate count/(CFU/g) |
≤10 |
|
Coliform/(MPN/g) |
＜3.0 |
|
Escherichia coli（MPN/g） |
＜3.0 |
|
Salmonella(25g) |
Negative |
Ingredients List
|
NISIN |
Food grade salt |
STORAGE CONDITION & SHELF LIFE
Store in a cool, ventilated, clean, dry, sealed condition, shelf life of 24 months.
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