Nisin | Food Bio-preservative | Nature Preservative

Also known as : Nisin A, Nisin Z, Nisin Q, INS No. 234, Nisin Preparation, Subtilin

Nisin is a mixture of closely related antimicrobial polypeptides produced by strains of Lactococcus lactis subsp. lactis. Nisin is produced as a fermentation product of a food-grade bacterium, and the safety and efficacy of nisin as a food preservative have resulted in its widespread use throughout the world, including Nisin is a member of the class of antimicrobial substances known as lantibiotics, so called because they contain the unusual amino acid lanthionine.

Nisin preparation consists of nisin and sodium chloride with an activity of not less than 900 units per mg( The International Unit for nisin activity is the amount of nisin required to inhibit one cell of Streptococcus agalactiae in 1 ml of broth. A standard preparation has been defined by Tramer and Fowler ). The activity is adjusted by addition of sodium chloride. Non-fat milk solids or solids from other fermentation sources are present in the preparation. Nisin preparation is stable at ambient temperatures and upon heating under acid conditions (maximum stability at pH 3).

Zhejiang Silver-Elephant Bio-Engineering Co., Ltd is pioneer manufacturer of Nisin in China, and the drafer and contributor of Chinese National Standard GB 1886.231-2016 including its ealier version released. Our Nisin is retrieved from the fermentation medium by various methods, such as injecting sterile, compressed air (froth concentration); membrane filtration; acidification; salting out; and spray-drying.

Nisin is inactive against yeast, molds, and Gram-negative bacteria. This partial success of nisin as a natural food preservative has prompted examination of other bacteriocins. Bacteriocins in general should not be used as the main processing step to prevent the growth or survival of pathogens but to provide an additional hurdle to reduce the likelihood of foodborne disease. The combination of antimicrobials with other inhibitory treatments such as high hydrostatic pressure treatment has been proposed to achieve a high inactivation of Gram-negative foodborne pathogens.

Structure study of Ninsi variants

We mainly provide below items into markets

Category	Product Name	Chemical Entity
Food Bio- Preservative	Nisin	INS No. 234 FAO/WHO GB 1886.231-2016 食品安全国家标准 食品添加剂 乳酸链球菌素
Food Bio- Preservative	Other Preparation contains Nisin or synergy with other like polylisine or natamycin	In house Specification

* Complex / compound formulation can be customized.