Nisin CAS 1414-45-5, also known as nisin or transliterated as nisin, is a peptide substance produced by Streptococcus lactis, consisting of 34 amino acid residues with a molecular weight of approximately 3500 Da. Due to its ability to inhibit most Gram positive bacteria and its strong inhibitory effect on spores of Bacillus subtilis, lactic acid streptococcin is widely used as a food preservative in the food industry. Physiological pH conditions in the human body after consumption and α— Under the action of chymotrypsin, it quickly hydrolyzes into amino acids and does not alter the normal gut microbiota or produce resistance problems similar to other antibiotics. It also does not exhibit cross resistance with other antibiotics and is an efficient, non-toxic, safe, and side effect free natural food preservative.

Chinese name: Lactic acid streptococcin

Nickname: Nisin

CAS: 1414-45-5

Molecular formula: C143H230N42O37S7

Molecular weight: 3354.0705

EINECS: 215-807-5

Application scope

Applied in fields such as meat products, dairy products, canned goods, seafood, beverages, juice beverages, liquid eggs and egg products, seasonings, brewing techniques, baked goods, convenience foods, flavorings, cosmetics, etc.

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