Nisin CAS#1414-45-5
Nisin, a 34-amino-acid polypeptide antibiotic derived from lactococcus, exhibits excellent properties as a natural food preservative. When introduced into the human body, it gets enzymatically degraded into various amino acids—leaving no residues, inducing no drug resistance, and exerting no adverse effects on human probiotics. This compound efficiently suppresses the growth and proliferation of numerous Gram-positive bacteria linked to food spoilage, with particular efficacy against heat-resistant Bacillus strains, Clostridium botulinum, and Listeria. Additionally, it boasts high efficiency, non-toxicity, safety, and the absence of side effects, along with favorable solubility and stability.
Nisin Chemical Parameters
Boiling point | 2967℃ |
density | 1.02 g/mL |
Fp | >110°(230°F) |
storage temp. | -20°C |
solubility | insoluble in H2O; insoluble in EtOH; ≥5.63 mg/mL in DMSO with gentle warming and ultrasonic |
form | solution |
color | Off-white to light brown |
biological source | Lactococcus lactis |
Water Solubility | Soluble in water |
Merck | 13,6592 |
InChIKey | NVNLLIYOARQCIX-QSXKFZIVNA-N |
CAS DataBase Reference | 1414-45-5 |
Safety Information
Hazard Codes | Xn |
Risk Statements | 22-36/37/38 |
Safety Statements | 22-24/25-36-26 |
WGK Germany | 3 |
RTECS | QU3340000 |
F | 10 |
Toxicity | mouse,LD50,intravenous,100mg/kg (100mg/kg),"CRC Handbook of Antibiotic Compounds," Vols.1- , Berdy, J., Boca Raton, FL, CRC Press, 1980Vol. 4(2), Pg. 228, 1980. |
Nisin CAS#1414-45-5 Application
Nisin is an antimicrobic compound generated through pure culture fermentation of particular strains belonging to Streptococcus lactis Lancefield Group N. Nisin formulations consist of nisin itself plus a suite of associated antibiotic peptides. Their primary role is to curb the proliferation of Clostridium botulinum spores and the production of toxins in pasteurized cheese spreads and pasteurized processed cheese spreads—encompassing variants blended with fruits, vegetables, or meats.
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