Nisin is a natural, toxicologically safe, antibacterial food preservative .

The suitability of nisin as a food preservative arises from the following characteristics: it is non-toxic, the producer strains of L. lactis are regarded as safe (food-grade); it is not used clinically; there is no apparent cross-resistance in bacteria that may effect antibiotic therapeutics; and it is quickly digested.

Nisin, a kind of polypeptide, is made by the controlled growth of lactococcus lactis , a bacterium which occurs naturally in milk. It is a natural food preservative with high efficiency to control Gram(+) and bacteria spoilage. But it is no effect to fungi such as mould and yeast. It is catabolized to amino acid in human body. So It is no harm or vice-effect to people.

Nisin exhibits antimicrobial activity towards a wide range of Gram positive bacteria, and is particularly effective against spores. It shows little or no activity against Gram negative bacteria, yeasts, and moulds.

Registered Index :

CAS No.1414—45—5; INS No.234; EEC No.234

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	3.10—3.60	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 2760-90; FAO/WHO, 1984; FDA § 184.1; EEC

Toxicity: GRAS(FDA § 184.1538, 1994); ADI 33000 IU/kg (FAO/WHO, 1994)

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.

Storage: Kept in cool and dry place, in sealed container; 4-15 ℃ is recommended