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Nisin, natural antiseptic & preservative
This product is a high-efficiency, non-toxic natural food preservative produced by the company and a well-known domestic university. It is produced by a unique special technology. Its main component is Nisin. Nisin is nisin, also known as lactic acid bacteria or lactic acid bacteria peptide. It is a peptide antibiotic substance produced by Streptococcus faecalis. It consists of 34 amino acids with a molecular formula of C143H228N42O37S7 and a relative molecular weight of 3348.

Appearance and structure
Appearance grayish yellowish powder

Molecular Structure
Physical and chemical properties and indicators

Properties The product has a solubility in water of 49.0 mg/ml (pH = 7) and an activity of about 1 x 10 IU/g.

Physical and chemical indicators




Potency (IU/mg)


Loss on drying %


Arsenic (As) %


Heavy metal (in Pb)%


Sodium chloride%



NH2 process characteristics
The nisin produced by our company is the only one in China that uses the dual-die process. There is no addition of any chemicals during the membrane extraction process, which gives nisin a more natural quality. The company's production and management of nisin has been certified by the internationally accepted HACCP system.
In the entire Nisin production, the membrane process always maintains the activity and effectiveness of the protein in the system, making the product more natural. At the same time, the protein in the system has a good protective effect on the active small peptide, so the product has better anti-destructive effect and exerts a greater antibacterial effect at the same potency. Nisin produced by the two-mode process is very stable, and can maintain the potency for more than two years at room temperature, while other companies' products can't. In the process of HACCP certification and the identification of provincial projects, all experts highly praised the entire production process, and they all considered that the process is a domestically leading, safer and more environmentally friendly process.

The nisin produced by the company completely adopts the membrane extraction process to ensure the activity of the product protein, so that the product has high activity, high stability, high solubility and the like, and the product quality has reached the best level in China.
High solubility Different pH values ​​have different solubility. In general water (pH=7), the solubility is 49.0 mg/ml; at pH=2, the solubility is 117.0 mg/ml, which is almost insoluble under alkaline conditions. Our company's products are increased in solubility due to the membrane process.
High stability Due to the membrane process, the high protein content of the product can better protect its active ingredients, making Nisin more resistant to acid and heat.
High safety Nisin is currently listed as a natural preservative by most chemical dictionaries. Nisin has awarded the GRAS title to the US Federal Register in April 1988. Nisin is approved as a natural food preservative in the United States. At present, Nisin is allowed in more than 50 countries and regions including China. Similarly, FAO/WHO and the EU also recognize their safety, and nisin has been tested to be safe for consumption. Due to the membrane process, the lactic acid streptomycin produced by our company is physically changed without any chemical reagents. Therefore, the product has no chemical residue, no odor, light color and high protein content.

Application of nisin in milk and dairy products

The use of lactic acid staphylococcal in fresh milk and dairy products is simple and convenient. First, nisin is fully dissolved with a small amount of milk, and then added to the remaining milk and stirred well. A typical dosage is from 15 ppm to 50 ppm.
In pasteurized milk and UHT milk, nisin can be added before sterilization. The test results show that it can extend the shelf life of pasteurized milk by 1-2 times and can significantly increase the ultra-high temperature. The pass rate of the bacteria milk.
The use of nisin in yogurt can delay the post-acidification of yogurt and prolong the shelf life of yogurt. The optimum additive amount of the solidified yoghurt is 10~30PPM, which can be added before the fermentation process; in the stirred yoghurt, nisin can be added during the stirring process, and the additive amount can be appropriately added to make it under refrigeration conditions. The shelf life of the yogurt reached 21 days (only 7 days in the control group), and the shelf life of the yogurt at room temperature reached 7 days (only 3 days in the control group).

Application of nisin in meat products

Nisin can be used for antisepsis preservation of various high and low temperature types and various packaging forms of meat, with reference dosages of 50ppm-500ppm. When used, the nisin powder is first dissolved in 0.02 mol% hydrochloric acid, and the solution is directly mixed with the auxiliary material and the meat product or injected into the meat product, and can also be used for treating the surface of the meat product.
In the application of cold meat, the results of Shenyang Agricultural University experiment showed that fresh meat was pre-cooled for 24 hours, then immersed in 500ppm Nixonbao solution for 30 seconds, drained, vacuum packed at 4 degrees Celsius for storage and observation. As a result, it was found that the shelf life was up to 24 days, while the control group was only 9 days.
The application of nisin in sausages can reduce the amount of nitrite and effectively extend the shelf life of sausages. According to the data of the Shenyang Agricultural University Laboratory, the addition of nitrous acid in the traditional process is 150ppm. If 25ppm Nixonbao is added, the amount of nitrous acid added is reduced to 40ppm. The storage period was 4 degrees Celsius, the shelf life was 28 days, while the control group (without lactic acid streptomycin, only the hair dye nitrite) had a shelf life of only 14 days, and the antibacterial effect was obvious. Moreover, the color, aroma and taste of sausages are not significantly different from those of tradition.

Application of nisin in plant protein food

First, the lactic acid streptomycin is dissolved in a small amount of water or vegetable protein according to the set addition amount, and then mixed into the processing process and uniformly mixed with the remaining products, which has no effect on the normal production process. The recommended dosage is 30-200ppm.
Nisin can be added to soy milk and beans in the sterilizing treatment before adding nisin soy milk, adding 30-50ppm of nisin in the early stage of sterilization, can effectively kill and inhibit harmful bacteria in soy milk and soy milk , reduce the sterilization intensity of the filled soy milk, and extend the shelf life
Improve the quality of products. The test showed that 50ppm of nisin was added to the filled soy milk, and the original sterilization procedure was reduced by 121 degrees Celsius and 15 minutes by 121 degrees Celsius and 7 minutes. The other processes were unchanged. At 37 degrees Celsius, the control group was stored for 7 days, and the lactic acid chain ball was added. The shelf life of the bacteriocin product is doubled.
Lactone tofu is rich in nutrients and high in moisture. It is easy to become sour and deteriorate in summer. It has a shelf life of less than 12 hours in summer, and the addition of nisin to lactone tofu is very simple. Adding gluconic acid to soymilk At the same time as the ester coagulant, 50-100 pp of nisin can be added. It can keep the lactone tofu at 37 degrees Celsius for 24 hours, and the appearance and taste are all normal.

Application of nisin in other foods
Nisin is widely used in various kinds of filling products, alcoholic beverages, various seasonings and high-moisture and low-fat foods to reduce the sterilization intensity, kill and inhibit harmful bacteria in foods, and add 30-200ppm. It can more than double the shelf life of the product and effectively improve the appearance and taste of the product.

1. The sample should be prepared according to the method of use. The specific addition steps can also be adjusted according to the production conditions to achieve the best results.
2. The recommended dosage is provided above, and can be adjusted according to the specific conditions during production.
3, the configured solution should not be placed for too long, should be used as soon as possible.
4. Since the sample contains protein active ingredients, try to dissolve it with acidic warm water (less than 40 degrees Celsius).





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