Nisin

• CAS: 1414-45-5
• Catalog Number: ACM1414455
• Category: Other Products
• Molecular Weight: 3354.07
• Molecular Formula: C143H230N42O37S7
• Description: nisin from streptococcus lactis is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.Subtilin and epidermin are related to nisin from streptococcus lactis. All are members of a class of molecules known as lantibiotics.In the food industry, nisin from streptococcus lactis is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized.It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
• Synonyms: Lactic acid streptococcus
• Density: 1.02g/ml
• Active Content: 75%
• Assay: 0.99
• Packaging: 1 kg
• Physical State: Solid

Custom Reviews

July 19, 2023

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A mildew inhibitor
I use nisin as a mildew inhibitor to prolong the shelf life of the product.

Custom Q&A

How soluble is nisin?

Nisin insoluble in H2O; insoluble in EtOH; solubility ≥5.63 mg/mL in dimethyl sulfoxide (DMSO) with slight heating and sonication

What are the relevant applications of nisin?

It is widely used in dairy products, meat products, juice drinks, plant protein drinks, beer, etc.1. China's Hygienic Standard for the Use of Food Additives (GB2760-1996) stipulates that: for canned food and plant protein drinks, the maximum dosage is 0.2g/Kg; for dairy and meat products, the maximum dosage is 0.5g/kg.2. The actual Chemicalbook uses Reference: Streptococcus lactis has been applied in the following aspects: A. Used in dairy products, such as cheese, sterilized milk and flavored milk, etc., with the dosage of 1-10mg/kg. B. Used in canned food, such as pineapple, cherries, apples, peaches, canned green peas, and tomato sauce, etc., with the dosage of 2-2.5mg/kg. C. Used in cooked food, such as pudding

What category of reagent does nisin's belong to?

Antifungals; Synthetic Anti-Infectives

What is the boiling point of nisin?

2967 ℃

What is the density of nisin?

1.02 g/L

What is the EC number of nisin?

215-807-5

What is the flash point of nisin?

>110°(230°F)

What is the maximum permissible dose of nisin?

GB2760-96g/kg: canned food, vegetable protein drinks 0.2; dairy products, meat products 0.5. FAO/WHO, 1984: cheese, cheese preparations 12.5mg/kChemicalbookg. FDA §184.1(b)(1): cheese and pasteurized cheese spreads containing fruits, vegetables, fruits, and meat Foods (§§133.175-133.180, 2000).

What is the molecular formula for nisin?

C143H230N42O37S7

What is the molecular mass of nisin?

3354.07