Nisin CAS 1414-45-5
Nisin CAS 1414-45-5
Innis, also known as lactobacillus peptide, is a peptide substance produced by Streptococcus lactiae. After consumption, it quickly hydrolyzes into amino acids under the physiological pH conditions of the human body and the action of alpha trypsin. It does not change the normal gut microbiota or cause resistance problems like other antibiotics, nor does it cross resist with other antibiotics. It is an efficient, non-toxic, safe, and excellent natural food preservative. It can effectively inhibit and kill the nutritional cells and spores of various Gram positive bacteria such as thermophilic Bacillus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum, etc. Adding it to food can greatly reduce the sterilization temperature, shorten the sterilization time, and maintain the original nutritional content, flavor, and color of the food。
Widely used in dairy products, meat products, fruit juice drinks, plant-based protein drinks, beer, and other industries. 1. According to the "Hygienic Standards for the Use of Food Additives" (GB2760-1996) in China, the maximum usage for canned food and plant-based protein beverages is 0.2g/Kg; Used for dairy and meat products, with a maximum usage of 0.5g/kg. 2. Reference for actual use in Chemicalbook: Lactococcin has been applied in the following areas: A. Used in dairy products such as cheese, disinfectant milk, and flavored milk, with a dosage of 1-10mg/kg. B. Used for canned foods such as pineapple, cherries, apples, peaches, canned green beans, and tomato sauce, with a dosage of 2-2.5mg/kg. C. Used for cooked foods such as pudding.
Innis, also known as lactobacillus peptide, is a peptide substance produced by Streptococcus lactiae. After consumption, it quickly hydrolyzes into amino acids under the physiological pH conditions of the human body and the action of alpha trypsin. It does not change the normal gut microbiota or cause resistance problems like other antibiotics, nor does it cross resist with other antibiotics. It is an efficient, non-toxic, safe, and excellent natural food preservative. It can effectively inhibit and kill the nutritional cells and spores of various Gram positive bacteria such as thermophilic Bacillus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum, etc. Adding it to food can greatly reduce the sterilization temperature, shorten the sterilization time, and maintain the original nutritional content, flavor, and color of the food。
Widely used in dairy products, meat products, fruit juice drinks, plant-based protein drinks, beer, and other industries. 1. According to the "Hygienic Standards for the Use of Food Additives" (GB2760-1996) in China, the maximum usage for canned food and plant-based protein beverages is 0.2g/Kg; Used for dairy and meat products, with a maximum usage of 0.5g/kg. 2. Reference for actual use in Chemicalbook: Lactococcin has been applied in the following areas: A. Used in dairy products such as cheese, disinfectant milk, and flavored milk, with a dosage of 1-10mg/kg. B. Used for canned foods such as pineapple, cherries, apples, peaches, canned green beans, and tomato sauce, with a dosage of 2-2.5mg/kg. C. Used for cooked foods such as pudding.
