a natural food preservative
NISIN--A natural food preservative
Nisin is a natural antimicrobial agent used as a preservative in heat processed and low pH foods. According to the Food Chemical News Guide (a reference guide to the uses of foods additives permitted under Federal Law), a nisin preparation is a concentrate of dry material derived from the controlled fermentation of a naturally occurring milk bacteria Streptococcus lactis. This bacterium contains nisin, a group of related peptides (partial amino acid chains that make up proteins) with antibiotic activity. The chemical nisin cannot be synthesized artificially, so the nisin-producing bacteria are basically farmed for their synthesis of nisin.
Technical specifications for nisin indicate that the process begins by fermenting the milk bacteria. The resulting nisin is concentrated, separated, and dried before milling into fine particles and standardized by the addition of sodium chloride (salt). The resulting typical composition is nisin (2.5%), sodium chloride (greater than 50%) ,protein (23.8%), and moisture (less than 3%).
Use and limitations:
In the U.S., nisin is used to inhibit outgrowth of Clostridium botulinum spores (the cause of botulism) and toxin formation in pasteurized process cheese spreads with fruits, vegetables or meats at levels not exceeding good manufacturing practice. Current good manufacturing practice in this case is the quantity of the ingredient that delivers a maximum of 250 p.p.m. of nisin in the finished product. nisin is also approved for liquid egg products, dressings, and sauces. In other countries it is also used in fresh and recombined milk, fermented beverages like beer, canned foods, frozen desserts, and high moisture/reduced fat foods.
Nisin is considered effective at controlling a wide range of gram-positive organisms including: Listeria, enterococcus, Bacillus sporothermodurans, and clostridium. Used alone, it is not effective on gram-negative bacteria (like E coli ), yeasts, and molds. However, research suggests that it may be useful against some gram-negative bacteria when used in conjunction with other preservatives.
In conclusion-based on the way it is manufactured, its GRAS status, and its "natural" labeling designation-nisin appears to qualify as a safe and natural food preservative.
Molecular Formula: C 143H 228N 42O 37S 7
Molecular Weight: 3348
Character:
Nisin is white color powder with hydrous potency 1000IU/mg. It is stable in room temperature and acidity condition even heated. It can endurance 30 min in pH=2.0 121 and 15 min in pH=3.0 121 . But at the high pH, the stability of activity can be greatly affected.
Quality Specification:
Item | Standard | Item | Standard |
Appearance | Grey or White Powder | Sodium Chloride | Min 50% |
Water Content | Max 3% | Hydrous Potency | Min 1 × 10 6 IU/g |
pH of 10% Aqueous Solution | 3.103.60 | Microbiological Count | Max 10/g |
Pb | Max 10mg/kg | E.Coli in 25g | Absent |
As | Max 3mg/kg | Salmonella in 25g | Absent |
Amount for Application: GB 2760-2008; FAO/WHO, 1984; FDA § 184.1; EEC
Toxicity: GRAS(FDA § 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994)
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We recommend that if we use nisin on the surface of the products and we also need a good effect on any fungi Natamcyin should be added.
Packing: 100g × 100bottle/carton; 500g × 20bottle/carton; 25Kg/drum
Storage: Kept in cool and dry place, in sealed container; 4-15 is recommended
nisin
