Nowadays, consumers prefer, and, consequently, manufacturers. One of the few such preservatives is E234.
E234, nisin, Nisin - food preservative natural origin, unlike dangerous food additives, for example, (E240). Nisin has a wide spectrum of antibacterial activity, including against pathogenic microorganisms. It belongs to the class of lantibiotics, so named because of their lanthionine content.
E234 is the only lantibiotic approved by WHO for use as a dietary supplement.Production
Synthesis of E234 by chemical means is impossible.Nisin refers to polycyclic antibacterial peptides. It is produced by the lactobacilli Lactococcus Lactis. Get E234 by cultivating L. lactis in milk or dextrose.
The ease of production of E234 and the safety of its use as a quality led to the widespread use of this. The first E234 was received in the early 1930s, and industrial production was established in the 1950s. The manufactured drug was named Nisaplin, with this name the manufacturers wanted to emphasize that the basis for growing L.Lactis is natural alpine milk. The laboratories producing the drug were located in Beaminster, a city in the county of Dorset, UK. In the late 1960s, Nisaplin received official food additive status in the United States, and in 1983 the substance was given the code E234.
At the moment, there are only two large enterprises in the world that produce U234 - Aplin & Barrett Ltd (Great Britain), which produces the above-mentioned Nisaplin and Chr. Hansen A/S (Denmark), which named its drug Chrysin.
E234 is packed in 500g plastic containers.
Additive E234 is recognized as a safe preservative for consumption in more than 50 countries. Among them are the USA, Russia, EU countries and China.
Application
E234 allows you to reduce costs in the production of many products. The fact is that it copes with bacteria that die only after prolonged heat treatment, and thereby reduces the time of production of products, and also increases their shelf life.
E234 is added to baked goods, dairy products, sauces, creams, fruit and vegetable preserves.
Sulfur dioxide (E220) is the most popular preservative used to preserve wine. Read more about this dietary supplement at.
Safe but too strong
The broad antimicrobial action is the main strength, but also the main danger of E234. Not only harmful microorganisms are present in the human body, and a strong antimicrobial shock can lead to an imbalance of microflora.
There are recommended rates for the use of nisin - from 150 to 600 grams per ton of finished processed or regular cheese, from 100 to 200 grams per ton of canned vegetables and fruits, from 10 to 150 grams per ton of milk and dairy products.The medicine of the future
A study conducted by the University of Michigan showed that nisin not only inhibits bacterial activity, but also "kills" malignant cells. Dr. Yvonne Kapila, professor at the Department of Dentistry, studied the effect of E234 on oral diseases by experimenting with laboratory mice. He fed them high nisin milk for nine weeks, and achieved a 70-80% reduction in cancer cells during that time.
Although it is too early to talk about a cancer cure, this and other studies show that the potential of E234 is much wider than its current use.
New!
The company "Kirsh" starts deliveries to Russia of preservatives produced by the Turkish company Maysa Gida San. These effective antibacterial agents of natural origin can be successfully used to replace chemical preservatives in the production of a wide range of products in the meat, dairy, confectionery, bakery industries and especially in the cheese industry.
MAYNISIN® NISIN is a polypeptide produced by the bacteria Lactococcus lactic. It has powerful antibacterial activity against a large number of pathogens. It has no effect on the flavor properties of the final product.
TECHNICAL INFORMATION
M A Y N I S I N®
MAYNISIN
® NIZIN , food additive E234 Lowlands, is a polypeptide, a waste product of bacteriaLactococcus lactis. MAYNISIN® NIZIN is a natural effective food preservative. The industrial production of nisin is based on the fermentation process of lactic bacteria. The antibacterial effect of nisin is based on the destruction of the cytoplasmic membranes of gram-positive bacteria and their spores that survived the heat treatment.Activity
MAYNISIN
® NIZIN exhibits antibacterial activity against a wide range of gram-positive bacteria. It suppresses certain strains of the pathogen, such asClostridium botulinum, S. aureus, S. hemolyticus, L. monocytogenes., B. stearothermophilus, AT.subtilis and some others, it is also effective against spores. However, it is not active against gram-negative bacteria, yeast and mold.MAYNISIN application ® NIZIN
MAYNISIN
® NIZIN , as an effective natural food preservative, can be used in a range of products with local regulations. Some applicationsMAYNISIN® NIZIN are given below:1) Dairy products
Addition of 0.05 g/kg
MAYNISIN® NIZIN into pasteurized milk, can increase the shelf life more than 2 times.MAYNISIN
® NIZIN in twice disinfectedmilk sterilized at 115°C for 15 minutes may make the product immune to bacteria.
Use 0.05 g/kg
MAYNISIN® NIZIN in sour milk or fruit milk (about pH4), sterilized at 90°C for 20 minutes, can extend the shelf life from 6 days to more than 1 month at room temperature.Use 0.05 g/kg
MAYNISIN® NIZIN in pasteurized milk in bacteriafree packs can reduce the level of putrefaction from 0.04% to 0%.Addition from 0.08 g/kg to 0.1 g/kg
MAYNISIN® NIZIN in canned sweetened condensed milk can prevent the growth of heat-resistant spores in it and reduce the heating time by 10 minutes.Addition of 0.08 g/kg
MAYNISIN® NIZIN and processing at 121°C for 3 minutes canExtend the shelf life of skimmed milk, unsalted cream or flavored milk up to 6 weeks at 40°C.Addition from 0.05 g/kg to 0.1 g/kg
MAYNISIN® NIZIN when processing cheese will preventputrefaction caused by Gram-positive bacteria (such as
Clostridiumbotulinum, Anaerobic Clostridium, Lactobacillus bulgaricus etc. e.)
2) Meat products
Addition from 0.05 g/kg to 0.15 g/kg
MAYNISIN® NIZIN combined with several otherspreservatives in a chilled meat product will increase its shelf life up to 3 months at ambient temperature. Surface treatment (spraying) before packaging extends the shelf life of meat products by 2-3 times.3) Fruit juice
Rotting fruit juice is mainly due to
Bacillus alcalophilus, which is an acidic and heat-resistant bacterium and can grow and multiply at a temperature of 25°C-60°C and a pH of 2.5 to 6.0.B. alcalophilusmay contaminate the product during the juice production process when water is used. Addition from 0.05 g/kg-0.1 g/kgMAYNISIN® NIZIN can prevent the growth and reproduction of sporesB. alcalophilusand guarantee product quality.4) Alcoholic drinks
-MAYNISIN® NIZIN does not interfere with yeast and is approved for use in the fermentation of alcoholic beverages such as beer, fruit wines and other wine products. In the pre-treatment of yeast,MAYNISIN® NIZIN can replace the traditional acid wash method to eliminate bacteria contaminationLactolactis, which will increase the fermentation time and yeast aggregation. 1.0g/kg-1.5g/kgMAYNISIN® NIZIN add to yeast with syrup and stir well, then store it for 4-6 hours.
Reduction of pasteurization time: add 0.01 g/kg - 0.05 g/kg
MAYNISIN® NIZIN into the product at the end of pasteurization.Blocking bacteria: add 0.025g/kg-0.1g/kg
MAYNISIN® NIZIN before fermentation, the residual amountMAYNISIN® NIZIN in finished wine can reach 0.01 g/kg-0.05 g/kg. Addition of 0.1 g/kg MAYNISIN NIZIN in the fermentation process of grape wine can prevent pollution causedLactobacillus brevis, L. casei and Leuconostoc spp.. and others5) Salad sauces and seasonings
Addition of 0.05g/kg-0.2g/kgMAYNISIN® NIZIN in these types of products will prevent lactic acid bacteria and spores, reduce the rotting of fat-free products and products with a low salt content, and extend their shelf life by more than 3 times.
6) Canned food
Canned food is often contaminated with some extremely heat resistant spores and bacteria. These spores will cause the food to not be stored properly. Addition of 0.1 g/kgMAYNISIN® NIZIN , will allow canned food to extend the shelf life up to 2 years at high temperatures. In addition, its use in canned food can reduce heat treatment by 50%, which not only saves energy, but also improves the nutritional value, appearance and quality of the product.
Nisin (Nisin, E234) is a natural antibiotic produced by lactic acid bacteria of the species Streptococcus lactis.
Chemical formula C143H230N42O37S7.
Delays the growth and development of staphylococci, streptococci and other microbes. Not effective against yeasts, molds and Gram-negative bacteria. It has the ability to reduce the resistance of spores of heat-resistant bacteria to heat.
Allowed in the production of processed and other cheeses, dairy products, canned vegetables and fruits.
Nisin (food additive E234) - a peptide antibiotic formed by a microorganism Streptococcus lactis. The inhibitory properties of nisin were described in 1944, although research in this area began much earlier. Back in 1928, it was discovered that some bacteria of the genus Streptococcus contribute to the formation of substances that inhibit other lactic acid bacteria. Since the 50s of the 20th century, the industrial production of nisin began, and a little later, nisin began to be used in the food industry as a preservative labeled E234.
Nisin (food additive E234) is obtained by fermentation with the help of bacteria Lactococcus lactis. The initial product for the cultivation of bacteria are natural substrates such as milk or glucose.
In its chemical structure, nisin is similar to such peptide antibiotics as subtilin, cinnamycin and duramycin. The nisin polypeptide chain includes 29 amino acid residues, some of which are never found in proteins. The chemical formula of nisin (preservative E234): C 143 H 230 N 42 O 37 S 7. Additive E234 is highly soluble in water, which expands the range of its application.
Nisin as a food preservative additive E234 has the ability to suppress gram-positive bacteria (staphylococci, streptococci, etc.), many spore-forming and some acid-resistant bacteria. Additive E234 has a high reactivity of unsaturated amino acid residues interacting with SH groups of enzymes. As a result, nisin has such antimicrobial activity.
Like other antibiotics, nisin can kill not only harmful, but also beneficial bacteria that take part in the life of the human body. Therefore, it is not recommended to consume a large number of products with preservative E234.
Also, the E234 additive has preservative properties, for example, it can inhibit the overgrowth of all bacterial spores that cause spoilage of products that are cooked. The use of nisin allows you to reduce the time or temperature of thermal exposure, which allows you to save useful substances in products. For example, when using the E234 supplement, the loss of vitamin C (E300 supplement) is reduced by 30-35%, and the beneficial beta-carotene (E160a food supplement) is completely preserved.
Food additive E234 is actively used in cheese making, in the preservation of meat and dairy products, green peas, beans, mushrooms, in the production of butter, condensed milk, and confectionery.
Other uses for Nisin:
- added during the maturation of wines;
- in medicine as an antibiotic;
- when transporting dairy products;
- in the production of casings for cheese and sausages.
Additive E234 is approved for use in the food industry in Russia, Ukraine and many other countries.
Food preservative E234 Nisin can be considered a pleasant exception to the rule, because. This dietary supplement does not cause significant damage to human health. As a rule, food preservatives cannot boast of absolute harmlessness to human life and health, E234 Nisin is a completely different matter. However, do not flatter yourself, because. there is still harm from the food preservative E234 Nisin. It's all about the chemical composition of the food preservative E234 Nisin, which contains biologically active substances that are distinguished by their powerful antibacterial properties.
Harm of food preservative E234 Nisin
Nisin helps to kill both pathogenic and beneficial bacteria and microorganisms that occur in the human body in the process of life. It can be said that the main harm of the food preservative E234 Nisin for the normal functioning of the human body lies in the distinctive antimicrobial qualities. Since "good" bacteria are involved in almost all major vital processes for humans.
Given the possible severe consequences that may result from the adverse effects of the food preservative E234 Nisin on human health, doctors have established the maximum allowable daily intake of the substance in food with food. In addition, sanitary and epidemiological standards provide for maximum allowable dosages of nisin content in food products. In appearance, food preservative E234 Nisin is a white powdery substance that does not have a characteristic taste or smell.
The biologically active substance nisin, which is the basis of the chemical composition of the preservative E234, is of natural origin. Streptococcus lactis or lactic acid bacteria, which form the composition of nisin, help prevent the emergence and suppress the growth of certain types of pathogenic bacteria and viruses that are resistant to heat treatment. For example, streptococci, clostridia, anaerobic bacteria and other types of pathogens.
Most often in the food industry, the preservative E234 Nisin is used for the production of bakery products. Preservative E234 is able to increase the shelf life, and, consequently, the shelf life of finished food products. It is noteworthy that the food preservative E234 Nisin is able to retain soy's distinctive antimicrobial characteristics even under the influence of high temperatures. In addition, nisin is resistant to acidic environments.
The use of nisin as a preservative helps not only to significantly increase the shelf life and shelf life of food products, E234 can significantly reduce time and financial costs in the production of a food group of goods. Food preservative E234 Nisin is allowed to be used in the food industry in most countries of the world. Most often, the food preservative E234 Nisin is used in brewing, in the production of dairy products and cheeses. In addition, nisin helps to extend the shelf life and shelf life of sauces, confectionery creams and additives, as well as canned foods.
general characteristics
E234 - white or light beige powder, highly soluble in water. Refers to peptide antibiotics. It has antibacterial properties, contains amino acid residues that are absent in other proteins. Nisin is produced by the bacteria Lactococcus Lactis. Industrial production of the substance began in the 1950s.
The preservative is obtained by fermentation using the bacteria Lactococcus Lactis. Natural substrates for the production of E234 are milk and glucose. Nisin fights microbes, staphylococci, streptococci and other pathogens. Does not work against gram-negative bacteria, mold and yeast.
Purpose
Nisin does not allow pathogenic microorganisms to grow and multiply. This property is used in the food industry. E234 is added to foods as a preservative. In medicine, the substance acts as an antibiotic.
Impact on the health of the human body: benefits and harms
Nisin is considered a safe preservative that does not have a toxic effect on the body. It is not addictive, completely broken down and absorbed in the body.
The substance destroys microbes and harmful microorganisms. Research has been conducted at the University of Michigan that has demonstrated the ability of nisin to eliminate cancer cells. Professor Yvonne Kapila conducted experiments on mice, giving them milk with a lot of nisin for 9 weeks. As a result, cancer cells have decreased by 70-80%. The potential of the nisin remains at the research stage.
Excessive consumption of the substance is dangerous and can harm the intestinal microflora. E234 inhibits the activity of not only pathogenic microorganisms, but also beneficial bacteria. The maximum allowable dose of nisin is set at 33,000 units per kilogram of body weight per day.
Usage
The food industry often includes lowlands in products to protect against microbes and increase shelf life.
E234 can be found in the following products:
- butter;
- desserts;
- canned vegetables;
- dairy and meat products;
- sauces, creams.
The preservative is used in the manufacture of cheese and sausage casings. It helps to preserve dairy products during transportation over long distances. The substance reduces the loss of nutrients during the heat treatment of products.
E234 is often added to wine. This prevents the drink from fermenting and promotes rapid maturation. Nisin is included in the composition of food shells. It is also used in medicine as an antibiotic.
Table. The content of nisin food additive E234 in products according to SanPiN 2.3.2.1293-03 dated 05/26/2008
Legislation
Due to the absence of toxic effects on the body, the E234 preservative is freely used in at least 50 countries. The list includes Russia, Ukraine, most European countries.
Nisin (food additive E234) - a peptide antibiotic formed by a microorganism Streptococcus lactis. The inhibitory properties of nisin were described in 1944, although research in this area began much earlier. Back in 1928, it was discovered that some bacteria of the genus Streptococcus contribute to the formation of substances that inhibit other lactic acid bacteria. Since the 50s of the 20th century, the industrial production of nisin began, and a little later, nisin began to be used in the food industry as a preservative labeled E234.
Nisin (food additive E234) is obtained by fermentation with the help of bacteria Lactococcus lactis. The initial product for the cultivation of bacteria are natural substrates such as milk or glucose.
In its chemical structure, nisin is similar to such peptide antibiotics as subtilin, cinnamycin and duramycin. The nisin polypeptide chain includes 29 amino acid residues, some of which are never found in proteins. The chemical formula of nisin (preservative E234): C 143 H 230 N 42 O 37 S 7. Additive E234 is highly soluble in water, which expands the range of its application.
Nisin as a food preservative additive E234 has the ability to suppress gram-positive bacteria (staphylococci, streptococci, etc.), many spore-forming and some acid-resistant bacteria. Additive E234 has a high reactivity of unsaturated amino acid residues interacting with SH groups of enzymes. As a result, nisin has such antimicrobial activity.
Like other antibiotics, nisin can kill not only harmful, but also beneficial bacteria that take part in the life of the human body. Therefore, it is not recommended to consume a large number of products with preservative E234.
Also, the E234 additive has preservative properties, for example, it can inhibit the overgrowth of all bacterial spores that cause spoilage of products that are cooked. The use of nisin allows you to reduce the time or temperature of thermal exposure, which allows you to save useful substances in products. For example, when using the E234 supplement, the loss of vitamin C (E300 supplement) is reduced by 30-35%, and the beneficial beta-carotene (E160a food supplement) is completely preserved.
Food additive E234 is actively used in cheese making, in the preservation of meat and dairy products, green peas, beans, mushrooms, in the production of butter, condensed milk, and confectionery.
Other uses for Nisin:
- added during the maturation of wines;
- in medicine as an antibiotic;
- when transporting dairy products;
- in the production of casings for cheese and sausages.
Additive E234 is approved for use in the food industry in Russia, Ukraine and many other countries.
