nisin from streptococcus lactis
nisin from streptococcus lactis
CAS: 1414-45-5
Molecular Formula: C143H230N42O37S7
nisin from streptococcus lactis - Names and Identifiers
| Name | nisin from streptococcus lactis |
| Synonyms | Nisin NISIN nsc-112903 NISINSTREPTOCOCCUS LACTIS Nisin from Lactococcus lactis nisin from streptococcus lactis Streptococcus element (element) |
| CAS | 1414-45-5 |
| EINECS | 215-807-5 |
| InChI | InChI=1/C143H230N42O37S7/c1-24-69(11)105(148)135(213)162-82(27-4)118(196)174-94-58-225-59-95(175-123(201)89(48-67(7)8)169-115(193)74(16)158-138(216)107(70(12)25-2)180-132(94)210)133(211)184-112-79(21)229-61-96(160-104(190)56-152-134(212)100-38-34-44-185(100)142(112)220)128(206)164-84(36-29-32-42-145)120(198)182-109-76(18)226-60-97(161-103(189)55-151-117(195)85(39-45-223-22)165-122(200)88(47-66(5)6)168-113(191)72(14)156-102(188)54-153-136(109)214)129(207)171-92(51-101(147)187)125(203)166-86(40-46-224-23)119(197)163-83(35-28-31-41-144)121(199)183-110-77(19)228-63-99-130(208)170-90(49-80-52-149-64-154-80)124(202)176-98(62-227-78(20)111(141(219)177-99)181-116(194)75(17)159-140(110)218)131(209)173-93(57-186)127(205)179-108(71(13)26-3)139(217)172-91(50-81-53-150-65-155-81)126(204)178-106(68(9)10)137(215)157-73(15)114(192)167-87(143(221)222)37-30-33-43-146/h27,52-53,64-72,75-79,83-100,105-112,186H,15-16,24-26,28-51,54-63,144-146,148H2,1-14,17-23H3,(H2,147,187)(H,149,154)(H,150,155)(H,151,195)(H,152,212)(H,153,214)(H,156,188)(H,157,215)(H,158,216)(H,159,218)(H,160,190)(H,161,189)(H,162,213)(H,163,197)(H,164,206)(H,165,200)(H,166,203)(H,167,192)(H,168,191)(H,169,193)(H,170,208)(H,171,207)(H,172,217)(H,173,209)(H,174,196)(H,175,201)(H,176,202)(H,177,219)(H,178,204)(H,179,205)(H,180,210)(H,181,194)(H,182,198)(H,183,199)(H,184,211)(H,221,222)/b82-27+/t69-,70-,71-,72-,75?,76?,77?,78?,79?,83-,84+,85-,86-,87-,88-,89-,90-,91-,92-,93-,94-,95-,96-,97-,98-,99-,100-,105-,106-,107-,108-,109+,110-,111-,112-/m0/s1 |
nisin from streptococcus lactis - Physico-chemical Properties
| Molecular Formula | C143H230N42O37S7 |
| Molar Mass | 3354.07 |
| Density | 1.02 g/mL |
| Boling Point | 2967℃ |
| Flash Point | >110°(230°F) |
| Water Solubility | Soluble in water |
| Appearance | Pale yellow to yellowish brown powder |
| Merck | 13,6592 |
| Storage Condition | -20°C |
| Refractive Index | 1.635 |
| MDL | MFCD00131724 |
| Physical and Chemical Properties | nisin is a polypeptide antibiotic secreted by Streptococcus lactis, consisting of 34 amino acids. The solubility in water depends on the pH value, the solubility is 2.5 at pH 12%, the pH value of 5.0 drops to 4, and is insoluble in water under neutral and alkaline conditions. When the pH value is 2, the heat resistance is good, and when the pH value is greater than 5, the heat resistance decreases. Mouse oral LD50 7000mg/kg,ADI 0 ~ 0.33000I.U./kg. |
| Use | Nisin mainly inhibits the spores of most G bacteria, especially bacteria. Nisin can inhibit certain strains of Staphylococcus, Streptococcus, Micrococcus and Lactobacillus; inhibit most of the spores of Clostridium and Bacillus. |
nisin from streptococcus lactis - Risk and Safety
| Hazard Symbols | Xn - Harmful |
| Risk Codes | R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. |
| Safety Description | S22 - Do not breathe dust. S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 3 |
| RTECS | QU3340000 |
| FLUKA BRAND F CODES | 10 |
nisin from streptococcus lactis - Reference
| Reference Show more | 1. Hu Shuaifeng, Wang Jieqing, Li Penghui, et al. Grafting Nisin on Polylactic Acid Surface with Low Temperature Plasma Assisted and Its Antibacterial Properties [J]. Integration Technology 2018 v.7;No.38(04):58-64. 2. Zhang Tingting, Mei Yinliu, Dong Wanfa, Wang Jingxun, Jin Liang, Wu Jie. Protective effect of Staphylococcus aureus nuclease on 2,4, 6-trinitrobenzene sulfonic acid-induced colitis in mice [J]. Journal of China Pharmaceutical University, 2020,51(02):198-205. 3. Maisalan, Zhang Rong, Wang Hongzhi, et al. Gene Analysis and Influencing Factors of Biofilm Formation of Staphylococcus aureus in Food [J]. Food Industry Science and Technology, 2017, 38(015):129-133,139. 4. Liu Jialing, Liao Qiang, Jiang Dingzhi, etc. HPLC-MS/MS detection methods for two kinds of nisin in fresh wet rice flour [J]. Journal of Analytical Testing, 2018, 37(007):820-824. 5. Wang Shuqi, Wang Ziyuan, Zhang Min. Inhibitory effects of different bacteriostats on Bacillus cereus in fresh wet surface of highland barley [J]. Food science, 2020,41(13):206-211. 6. Hu, s., et al. "Antimicrobial activity of nisin‐coated polylactic acid film facilitated by cold plasma treatment." Journal of Applied Polymer Science 135.47 (2018): 46844.https://doi.org/10.1002/app.46844 7. [IF = 5.537] Mengwei Wang et al. "Quality changes in fresh-cut asparagus with ultrasonic-assisted washing combined with cinnamon essential oil fumigation." Postharvest Biol Tec. 2022 May;187:111873 |
nisin from streptococcus lactis - Reference Information
| introduction | nisin is a polypeptide antibiotic substance produced by streptococcus lactis and consists of 34 amino acids. Entering the human body is decomposed into a variety of amino acids by enzymes, no residue, no drug resistance, and no impact on human probiotics. It can effectively inhibit the growth and reproduction of many Gram-positive bacteria that cause food decay, especially for heat-resistant Bacillus, Clostridium botulinum and Listeria. It is an efficient, non-toxic, Safe, and non-side effects of natural food preservatives, and has good solubility and stability. |
| use | nisin (Innis), also known as nisin, is a polypeptide substance produced by streptococcus lactis. it is quickly hydrolyzed into amino acids under the physiological pH conditions and α-chymotrypsin after eating, and will not change the normal flora in the human intestine and produce resistance problems such as other antibiotics, not to be cross-resistant with other antibiotics, it is an efficient, non-toxic, safe and excellent natural food preservative. It can effectively suppress and kill the vegetative cells and spores of various gram-positive bacteria such as Bacillus stearothermophilus, Bacillus cereus, Staphylococcus aureus, Listeria, Clostridium botulinum, etc. Adding to food can greatly reduce the sterilization temperature of the food, shorten the sterilization time of the food, and maintain the original nutritional ingredients, flavor, and color of the food. At the same time, a large amount of Nisin is a narrow-spectrum antibacterial agent. It can only kill and inhibit Gram-positive bacteria, and is ineffective against yeast, Gram-negative bacteria and mold. China stipulates that it can be used in meat products and dairy products, with a maximum usage of 0.5 g/kg. The maximum usage in vegetable protein beverages and cans is 0.2 g/kg. |
| application | is widely used in dairy products, meat products, fruit juice drinks, vegetable protein drinks, beer, etc. 1. China's "Hygienic Standard for the Use of Food Additives" (GB2760-1996) stipulates that the maximum usage for canned food and vegetable protein beverages is 0.2 g/Kg; For dairy products and meat products, the maximum usage is 0.5 g/kg. 2. Reference for practical use: Nisin has been applied in the following aspects: A. It is used in dairy products, such as cheese, sterilized milk and flavor milk, with a dosage of 1-10mg/kg. B for canned food, such as pineapple, cherry, apple, peach, canned green bean and tomato sauce, the dosage is 2-2.5mg/kg. C. for cooked foods, such as pudding |
| identification test | (1) preparation of culture medium 10g of peptone, 3g of beef extract, 3g of sodium chloride, 1.5g of autolytic yeast, 1g of brown sugar and 15g of agar for bacterial culture are dissolved in water until the final volume reaches 1000ml. Sterilization at 12l ℃ for 15min. The culture medium can be stored in a covered container at room temperature until use. When using, the medium is melted and cooled to about 50 ℃, and 2% of the mixed solution prepared by Tween 20 and distilled water at 1:1 and kept at 48 ℃ for 20~30min is added. Microorganisms were used to inoculate Micrococcus luteus (ATCC10240 or NCIMB8166) on the inclined plane of the above medium and cultured at 30 ℃ for 48h. The prepared slope can be stored for up to 14 days at 4°C. When needed, the colonies grown on the slope are suspended in 7ml of sterilized standard saline. Nisin standard solution accurately weighed 100mg of nisin international reference preparation. (nisin content 1000IU/mg), suspended in 0.02mol/L hydrochloric acid 80ml. Leave at room temperature for 2h. Use 0.02mol/L hydrochloric acid to fix the volume to 100.0ml. The nisin content in this standard preparation solution is 1000IU/ml. Sucking 0.5, 1.0, 2.5, 5.0 and 10.0ml of the standard stock solution respectively and moving them into a 1000ml volumetric flask respectively. Dilute and fix the volume with 0.02mol/L hydrochloric acid to obtain nisin standard solution with 0.5, 1.0, 2.5, 5.0 and 10.0IU/ml respectively. Standard spare liquid can be stored at 4 ℃ for 7 days, or new spare liquid can be prepared on the same day. The standard curve is drawn with a standard saline solution to dilute 1 part of the microbial suspension for analysis in (2) to 10 parts, and after full mixing, 2ml of the solution is added to 100ml of the melted analytical medium maintained at 48 ℃ [see (1)]. Pour the culture medium into a sterilized culture dish with a thickness of 3 ~ 4mm. After curing, the culture dish will be turned over and kept at 4 ℃ for 1h. Within 30mm of the center of each petri dish, a sterilized hollow stainless steel sampler with a diameter of 7 ~ 9mm is used to make an 8mm hole, and the agar in the hole is taken out and discarded. In five parts, 0.5~10.0IU/m1 standard solution is taken and injected into the hole. Cover the plate and culture at 30 ℃ for one night. The size of bacteriostatic circle was determined by compasses or corresponding measuring tools to 0.1mm. The corresponding curve was drawn according to the logarithmic value of the diameter of the inhibition zone and the concentration of nisin. In the determination step, take 100mg of sample into a 100ml volumetric flask, add 0.02tmol/L hydrochloric acid 80ml, shake and mix to form a uniform suspension. Place at room temperature for 2h and fix the volume with 0.02mol/L hydrochloric acid. Take 1 part of the solution and dilute it to 200 parts with 0.02mol/L hydrochloric acid. Then follow the method in (4) above, in quintuplicate. Move into the wells of five agar petri dishes. After culture, the antibacterial range was determined. Compared with the above standard curve, the average concentration of streptococcus lactis was obtained. |
| toxicity | GRAS(FDA § 184.1538,2000). ADI 33000 IU/kg(FAO/WHO,2001). |
| usage limit | GB 2760-96g/kg: canned, vegetable protein beverage 0.2; Dairy products, meat products 0.5. FAO/WHO,1984: cheese, cheese preparation 12.5 mg/kg. FDA § 184.1 (B) (1): Cheese and pasteurized cheese smears containing fruits, fruits and vegetables, and meat (§ 133.175-133.180,2000). EEC shall be used for cheese, canned food and packaged cream (1990). |
| usage | use distilled water or cold boiled water to prepare about 5% solution, then add it into food to fully mix, and adopt grading expansion method to achieve the purpose of uniform mixing. This product can be used in combination with other preservatives, and the reference dosage is 0.03-0.2 g/kg. |
| production method | yeast powder is used as raw material and is fermented by streptococcus lactis under certain conditions. The fermentation broth is sterilized by steam and then acidified, concentrated, filtered, salted out and spray dried to obtain the finished product. it is obtained from the fermented mash of Lactococcus lactis (lactis subspecies lactis) strain under controlled conditions, which is sterilized by steam injection, concentrated or acidified by compressed air foam, salted out and spray dried. |
Last Update：2024-04-09 18:58:34
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