BioShield™ HG-Nis (Nisin)
产品信息
Nisin is a small-molecule polypeptide with antibacterial activity that is synthesized and secreted by Lactococcus. At normal levels of use, it does not affect the color, odor or flavor of the finished product.
Chemical Formula: C143H230N42O37S7
CAS number: 1414-45-5
E number: 234
Content: 95%
Appearance: white to light brown micronized powder
Standard: GB 1886.231-2016
Chemical Formula: C143H230N42O37S7
CAS number: 1414-45-5
E number: 234
Content: 95%
Appearance: white to light brown micronized powder
Standard: GB 1886.231-2016
产品应用
Nisin is commonly used as a preservative in processed cheeses and cheese spreads, pasteurized liquid eggproducts, processed meats, canned food, and beer to inhibit Gram-positive bacteria that cause spoilage andcommon pathogens that cause food poisoning, such as Listeria, Clostridium botulinum, and Bacillus cereus.
| Item | Index | Inspection Method |
|---|---|---|
| Appearance | Light brown to milk white powder | Visual |
| Activity (IU / mg) ≥ | 1100 | GB 1886.231-2016 |
| Loss on drying, w /% ≤ | 3 | GB 5009.3 |
| Sodium chloride, w /% ≥ | 50 | GB/T 5009.42 |
| Lead (Pb) / (mg / kg) ≤ | 1 | GB 5009.75 |
| Total plate count /(CFU / g) ≤ | 10 | GB 4789.2 |
| Escherichia coli /(MPN / g) ≤ | 3 | GB 4789.38 |
| Salmonella | Not detectable | GB 4789.4 |
| Food Category No. | Food Name | Maximum Usage (g/kg) |
|---|---|---|
| 1 | milk and dairy products (01.01.01,01.01.02,13.0 related to species except) | 5 |
| 04.03.02.04 | edible fungus and algae canned food | 0.2 |
| 06.04.02.01 | canned rice cane | 0.2 |
| 06.04.02.02 | miscellaneous grains products | 0.25 |
| 6.07 | instant rice products (only for wet surface products) | 0.25 |
| 6.07 | instant rice products (rice noodles only) | 0.25 |
| 8.02 | prefabricated meat products | 0.5 |
| 8.03 | cooked meat products | 0.5 |
| 9.04 | cooked aquatic products (can be consumed directly) | 0.5 |
| 10.03 | egg products | 0.25 |
| 12.03 | vinegar | 0.15 |
| 12.04 | soy sauce | 0.2 |
| 12.05 | sauce products | 0.2 |
| 12.1 | compound seasoning | 0.2 |
| 14 | beverages | 0.2 |
实验数据
L. monocytogenes
4. Meira, S. M. M., Zehetmeyer, G., Scheibel, J. M., Werner, J. O., & Brandelli, A. (2016). Starch-halloysite nanocomposites containing nisin: Characterization and inhibition of Listeria monocytogenes in soft cheese. Lebensmittel-Wissenschaft + Technologie/Food Science & Technology, 68, 226–234. https://doi.org/10.1016/j.lwt.2015.12.006
Addition of BioShield™ HG-Nis to Cheese Proved to Maintain Good Food Quality
Cheese with 0.006g/kg BioShield™ HG-Nis after 25 days at room temperature
Cheese without BioShield™ HG-Nis after 25 days at room temperature