Product Description
Natamycin is a naturally occurring antifungal agent produced
during fermentation by the bacterium Streptomyces
natalensisl. Natamycin is effective at very low levels as
fungicide and it is used in the food industry as a "natural"
preservative.
Natamycin is used in the US as a food preservative in dairy
products, such as cheeses and in the EU it is approved as a surface
preservative for certain cheese and dried sausage products.
Natamycin has a very low solubility in water; however we
supply improved water-soluble natamycin along with usual
non-soluble natamycin.
Recommended usage:
1. Dry cheese can be dipped into or sprayed with
water-solution of natamycin with the concentration of **0~**0mg/kg
(FDA, §**2.**5, ***6).
2. Processed meat (including ham and bacon) and unheated dried
meat, poultry - 6mg/kg; ground processed meat and dried meat,
poultry - *0mg/kg (JECFA, ***5).
Polylysine (ε-poly-L-lysine, EPL) is produced during
fermentation by the bacterium Strepomyces albulus. It has an
antimicrobial effect against yeast, fungi, Gram-positive bacteria
and Gram-negative bacteria (such as Escherichia coli and
Salmonella).
Polylysine was approved as a food preservative in Japan, Korea
and the United States. The characteristics of polylysine as a food
preservative include:
1. It is a broad-spectrum antibiotic;
2. It is very safe for human consumption because after
consumption polylysine is broken down into lysine that is an
essential amino acid for human. Therefore it is non-toxic and was
recognized as a nutritional preservative by FDA in ***3;
3. It has execellent thermal stability, e.g. it remains
bioactive after being heated in *0˚C for *0 minutes or in **0˚C for
*0 minutes;
4. It is effective in a wide range of pH values ranging from 3
to 9;
5. It is water soluble.
Usual application in food: cooked rice, cakes, pastries,
condiments, soft drinks, dairy products, sea food, meat products
and canned food.
Lysozyme is extracted from egg white. The enzyme functions by
attacking peptidoglycans (found in the cell walls of bacteria,
especially Gram-positive bacteria).
Usual application in food: sanitary products, pharmaceuticals,
wine, meat products and sea food.
Nisin is produced by fermentation using the bacterium
Lactococcus lactis. Nisin is a polycyclic antibacterial
peptide with *4 amino acid residues used as a food
preservative.
Nisin is a broad-spectrum bacteriocin effective against many
Gram-positive organisms, including lactic acid bacteria (commonly
associated with spoilage), Listeria monocytogenes,
Staphylococcus aureus, Bacillus cereus,
Clostridium botulinum, etc. It is also particularly
effective against spores. Nisin is soluble in water and effective
at extremely low levels.
It is used in processed cheese, meat products, beverages, etc.
during production to extend shelf life by suppressing Gram-positive
spoilage and pathogenic bacteria. In foods, it is common to use
Nisin at levels ranging from 1 to *5ppm, depending on the food type
and regulatory approval.
| Country: |
China |
| Model No: |
02
|
| FOB Price: |
(Negotiable)
Get Latest Price
|
| Place of Origin: |
- |
| Price for Minimum Order: |
- |
| Minimum Order Quantity: |
1 Kilogram |
| Packaging Detail: |
- |
| Delivery Time: |
- |
| Supplying Ability: |
- |
| Payment Type: |
L/C, T/T |
| Product Group : |
- |
