| IGITEKEREZO | IBISOBANURO | IGITEKEREZO | IBISOBANURO |
| Isura | Ifu y'ikijuju cyangwa umweru | Sodiyumu Chloride | ≥ 50% |
| Ibikubiye muri Nisin | ≥ 2.5% | Ingufu z'amazi | ≥ 1000 IU/mg |
| Igihombo ku kumisha | ≤ 3% | Umubare w'ibinyabuzima | ≤10CFU/g |
| pH ya 10% y'umuti w'amazi | 3.10-3.60 | E.Coli muri 25g | Ububi |
| Pb | ≤1mg/kg | Salmonella muri 25g | Ububi |
| Nkuko | ≤1mg/kg |
Ifu ya Nisin ifite igiciro cyiza cyane CAS 1414-45-5
Nisin (izwi kandi nka Streptococcus lactis peptide,Nisina, Nisine, Nisaplin) ni peptide irwanya bagiteri ifite imikorere karemano ya biyoloji. Ni ikintu gifatika kandi cyizewe cya polypeptide, gikurwa mu gicuruzwa cya Streptococcus lactis fermentation hakoreshejwe ikoranabuhanga rya biyoloji. Ni polipeptide ifite ibisigazwa 34 bya aside amine bikoreshwa cyane nk'uburyo bwo kubungabunga ibiryo. Nisin ifite imikorere yo kurwanya mikorobe mu kurwanya ubwoko bwinshi bwa bagiteri za Gram-positive n'udukoko twazo mu biribwa. Ihinduka aside amine mu mubiri w'umuntu, bityo nta ngaruka mbi igira ku bantu. Ibizamini byinshi bya mikorobe byagaragaje ko nta muti urwanya Nisin n'umuti urwanya bagiteri. Ni igikoresho karemano cyo kubungabunga ibiryo gifite imikorere myiza, gitekanye kandi nta ngaruka mbi kigira. Byongeye kandi, ifite ubushobozi bwo gushonga no kugumana imbaraga mu biribwa.
Nisin ni Ibuza gukura kw'ubwoko bwinshi bwa bagiteri za Gram-positive zononekara na virus, kandi igira akamaro cyane mu kurwanya bagiteri zimwe na zimwe zahoze ari spores zirwanya ubushyuhe nka Bacillus stearothermophilus, Bacillus cereus, na Clostridium botulinum Igabanya ubushyuhe n'igihe cyo gutunganya ubushyuhe kandi ikagabanya igihombo cy'intungamubiri, kandi ikongera ireme ry'ibiribwa, umutekano n'igihe bimara. Ihendutse kubera urwego ruto rwo kuyikoresha. Ishyirwamo aside amine nyinshi na poroteyine mu mara nyuma yo kuyirya, kandi nta ngaruka igira ku mikorobe karemano harimo na probiotics mu mubiri w'umuntu.
Nisin ishobora gukoreshwa mu biribwa byinshi bishyushye. Ibi birimo: amata mashya, foromaje itunganyijwe n'ibindi bikomoka ku mata, igi ry'amazi ryaciwe, inyama zitunganyijwe, amafi yo mu nyanja, ibiryo byo mu macupa, ibinyobwa by'imbuto, vinegere, isosi, isosi ya soya, uburyohe buvanze, ibinyobwa bya poroteyine y'ibimera, ibiryo bitetse, ibiryo byihuse, byeri, divayi n'ibindi.
Ishobora kandi gukoreshwa nk'ikintu kirinda ubushyuhe mu gutunganya gelatin, amavuta yo kwisiga, imiti n'ibindi bicuruzwa by'ubuzima.
Gupfunyika: 100g, 500g, 5kg, 10kg cyangwa bipakiye ukurikije ibyo umukiriya akeneye.
Igihe cyo kubika: Imyaka 2 mu bukonje (munsi ya 20°C), ahantu humutse, kure y'izuba ryinshi mu mapaki y'umwimerere adafunguye.
Andika ubutumwa bwawe hano hanyuma ubwoherereze
