NISIN
Prepared at the 71st JECFA (2009), published in FAO JECFA Monographs 7 (2009), superseding specifications for Nisin Preparation prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007). An ADI of 0-33,000 units/kg bw was established at the 12th JECFA (1968).
SYNONYMS Nisin preparation; INS No. 234
DEFINITION Nisin is a mixture of closely related antimicrobial polypeptides produced by strains of Lactococcus lactis subsp. lactis. The major
polypeptide is Nisin A. Nisin is produced in a sterilized medium of non-fat milk solids or of a non-milk-based fermentation source, such as yeast extract and carbohydrate solids. Nisin can be recovered from the fermentation medium by various methods, such as injecting sterile, membrane filtration; acidification; salting out; and spraydrying. Non-fat milk solids or solids from other fermentation sources are present in the product. Nisin is available in the commerce as a preparation consisting of Nisin and sodium chloride and is stable at ambient temperatures and upon heating under acid conditions (maximum stability at pH 3).
C.A.S. number 1414-45-5 (Nisin A)
Chemical formula C143H230N42O37S7 (Nisin A)
Formula weight 3354.12 (Nisin A)
Assay Not less than 900 IU of nisin per milligram and not less than 50% w/w sodium chloride
DESCRIPTION White to light brown micronized powder
FUNCTIONAL USES Antimicrobial preservative
