| INGINGO | UMWIHARIKO | INGINGO | UMWIHARIKO |
| Kugaragara | Ifu yera cyangwa yera | Sodium Chloride | ≥ 50% |
| Nisin Ibirimo | ≥ 2.5% | Amazi meza | ≥ 1000 IU / mg |
| Gutakaza kumisha | ≤ 3% | Kubara Microbiologiya | ≤10CFU / g |
| pH ya 10% Igisubizo cyamazi | 3.10-3.60 | E.Coli muri 25g | Ibibi |
| Pb | ≤1mg / kg | Salmonella muri 25g | Ibibi |
| Nk | ≤1mg / kg |
Ubwiza buhanitse hamwe nigiciro cyiza Ifu ya Nisin CAS 1414-45-5
Nisin (izwi kandi nka Streptococcus lactis peptide, Nisina, Nisine, Nisaplin) ni peptide ya antibacterial ifite ibikorwa byibinyabuzima bisanzwe. Nibintu byizewe kandi bikora neza bya polypeptide, bikurwa mubicuruzwa bya Streptococcus lactis fermentation hakoreshejwe ikoranabuhanga ryibinyabuzima. ni polypeptide ifite ibisigisigi 34 bya aminide acide ikoreshwa cyane mukubika ibiryo. Nisin ifite ibikorwa byo kurwanya mikorobe kurwanya bagiteri nyinshi za Gram-positif na spore zabo mubiryo. Ihindurwamo aside amine mumubiri wumuntu, ntabwo rero ari bibi cyangwa ingaruka mbi kubantu. Igeragezwa ryinshi rya mikorobe y’ibinyabuzima ntago ryerekanye ko ryihanganira umusaraba hagati ya Nisin n’ibiyobyabwenge bya antibacterial. Nibisanzwe birinda ibiryo bikora neza cyane, bifite umutekano kandi nta ngaruka-ngaruka. Byongeye kandi, ifite ibisubizo byiza kandi bihamye mubiribwa.
NisinIrabuza gukura kwinshi kwa Gram-positif yangirika na bagiteri zitera indwara, kandi ifite akamaro kanini kurwanya bagiteri zimwe na zimwe zirwanya ubushyuhe nka Bacillus stearothermophilus, Bacillus cereus, na Clostridium botulinum Igabanya ubushyuhe bwo gutunganya ubushyuhe kandi / cyangwa igihe kandi bigabanya intungamubiri. igihombo, kandi kizamura ubwiza bwibiryo, umutekano nubuzima bwikiguzi Igiciro cyinshi bitewe nurwego ruke rwo gukoresha Ni hydrolyzed muri acide amine na proteyine mu mara nyuma yo kurya abantu, kandi nta ngaruka igira kuri microflora karemano harimo na porotiyotike mumubiri wabantu.
Nisin irashobora gukoreshwa muburyo butandukanye bwibiryo bitunganijwe. Muri byo harimo: amata mashya, foromaje yatunganijwe nibindi bicuruzwa byamata, amagi y’amazi ya pasteurize, inyama zitunganijwe, ibiryo byo mu nyanja, ibiryo byabitswe, ibinyobwa byimbuto, vinegere, isosi, isosi ya soya, uburyohe butandukanye, ibinyobwa bya poroteyine, ibicuruzwa bitetse, ibiryo byihuse, byeri, vino ect.
Irashobora kandi gukoreshwa nkuburinzi mugutunganya gelatine, kwisiga, ibiyobyabwenge nibicuruzwa byubuzima.
Gupakira: 100g, 500g, 5kg, 10kg cyangwa bipakiye kubyo umukiriya asabwa.
Ubuzima bwa Shelf: Imyaka 2 mubukonje (munsi ya 20 ° C), ahantu humye, kure yizuba ryizuba mubipfunyika byumwimerere bidafunguwe.
Andika ubutumwa bwawe hano hanyuma utwohereze
