Nisin (Nisin) Application Characteristics
 
    Nisin (Nisin), also known as nisin or transliteration of Ni Xin, Nisin is some substance produced by a peptide by 34 amino acid residues. It is an efficient, non-toxic, safe, no side effects of natural food preservatives.
   In 1953, nisin (Nisin) Preparation of the first commercial property Nysa Princeton (Nisaplin) available in the UK. In 1969 FAO and WHO (FAO / WHO) Joint Expert Committee on Food Additives confirm nisin (Nisin) can be used as food preservative, 1988 U.S. FDA (U.S. Food and Drug Administration) confirmed Nisin as GRAS (generally accepted safe) food additive. So far, there are around 50 countries and regions, widely used (Nisin), especially the United Kingdom has been 40 years of application history.

 Nisin physical and chemical properties:
  Nisin is a lactic acid streptococci, thermophilic lactic acid streptococci, Streptococcus cream, such as Streptococcus pyogenes secrete a peptide antibiotic, is composed of 34 amino acid residues, molecular weight of 3510 daltons, often two active molecules dimer or tetramer form, molecular weight 7000 and 14,000 daltons.

 Nisins formula: C143H230N42O37S7
 Nisin solubility:
   Nisin solubility is increased with the decline in the PH value. PH2.5 solubility is 12%, PH. Was reduced to 5.0 to 4% in the neutral or alkaline conditions, is almost insoluble. In PH2.0 minutes when heated to 121oC30 not lose activity when PH> 4, especially in the heating conditions, the accelerated decomposition in aqueous solution. Best PH to 6.5-6.8 Nisin antibiotic, but the stability of the worst in this range. Nisin at 0-30 oC temperature range of activity will decline. Nisin solubility gradient and beer fermentation section of the PH change more consistent, that is, at low temperature, low PH environment in the beer, the high solubility, good stability, the relative effect of more obvious.