| YAM KHOOM | KEV QHIA TXOG | YAM KHOOM | KEV QHIA TXOG |
| Qhov tsos | Hmoov Grey los yog Dawb | Sodium Chloride | ≥ 50% |
| Cov Ntsiab Lus Nisin | ≥ 2.5% | Lub zog hydrous | ≥ 1000 IU/mg |
| Poob thaum ziab | ≤ 3% | Kev suav cov kab mob me me | ≤10CFU/g |
| pH ntawm 10% Aqueous Solution | 3.10-3.60 | E.Coli hauv 25g | Tsis zoo |
| Pb | ≤1mg/kg | Salmonella hauv 25g | Tsis zoo |
| Raws li | ≤1mg/kg |
Zoo tshaj plaws nrog tus nqi zoo tshaj plaws Nisin hmoov CAS 1414-45-5
Nisin (tseem hu ua Streptococcus lactis peptide, Nisina, Nisine, Nisaplin) yog ib qho peptide antibacterial nrog cov haujlwm ntuj tsim. Nws yog ib qho khoom siv polypeptide muaj kev nyab xeeb thiab ua haujlwm tau zoo, uas tau rho tawm los ntawm cov khoom Streptococcus lactis fermentation los ntawm kev siv tshuab biological. yog ib qho polypeptide nrog 34 amino acid residues dav siv ua cov khoom noj khoom haus preservative. Nisin muaj cov haujlwm tiv thaiv kab mob tiv thaiv ntau yam kab mob Gram-positive thiab lawv cov spores hauv cov khoom noj. Nws yog catabolized rau amino acid hauv tib neeg lub cev, yog li nws tsis muaj kev phom sij lossis kev cuam tshuam rau tib neeg. Kev ntsuam xyuas micro-biological ntau yam tsis tau qhia txog kev sib xyaw ntawm Nisin thiab tshuaj antibacterial kho mob. Nws yog ib qho khoom noj khoom haus preservative ntuj uas muaj txiaj ntsig zoo, muaj kev nyab xeeb thiab tsis muaj kev phiv. Tsis tas li ntawd, nws muaj kev yaj zoo heev thiab ruaj khov hauv cov khoom noj.
Nisin yog Tiv thaiv kev loj hlob ntawm ntau yam kab mob Gram-positive thiab cov kab mob pathogenic, thiab nws muaj txiaj ntsig zoo rau qee cov kab mob spore-former uas tiv taus cua sov xws li Bacillus stearothermophilus, Bacillus cereus, thiab Clostridium botulinum Txo qhov kub thiab / lossis lub sijhawm ua haujlwm thermal thiab txo qhov poob ntawm cov as-ham, thiab txhim kho cov khoom noj khoom haus zoo, kev nyab xeeb thiab lub sijhawm khaws cia. Tus nqi tsim nyog vim yog qib siv tsawg. Nws hydrolyzed rau hauv amino acids los ntawm proteinases hauv txoj hnyuv tom qab tib neeg noj, thiab tsis muaj kev cuam tshuam rau microflora ntuj suav nrog probiotics hauv tib neeg lub cev.
Nisin siv tau rau ntau yam khoom noj uas tau ua los ntawm cua sov. Cov no suav nrog: mis nyuj tshiab, cheese ua tiav thiab lwm yam khoom noj mis nyuj, qe kua pasteurized, nqaij ua tiav, khoom noj hiav txwv, khoom noj hauv kaus poom, dej haus txiv hmab txiv ntoo, vinegar, kua ntses, kua ntses taum pauv, cov khoom qab zib sib xyaw, dej haus protein cog, khoom ci, khoom noj tam sim ntawd, npias, cawv ect.
Nws kuj tseem siv tau ua cov tshuaj preservative hauv kev ua gelatin, tshuaj pleev ib ce, tshuaj thiab cov khoom noj qab haus huv.
Ntim: 100g, 500g, 5kg, 10kg lossis ntim rau cov neeg siv khoom xav tau.
Lub Neej Khaws Cia: 2 xyoos nyob rau hauv qhov chaw txias (qis dua 20 ° C), qhuav, kom deb ntawm tshav ntuj ncaj qha hauv cov pob khoom qub uas tsis tau qhib.
Sau koj cov lus ntawm no thiab xa tuaj rau peb
