Scope of use of lactic acid streptococcin, safety of lactic acid streptococcin

Approximately how much streptococcin lactis used for 50 kg.

Streptococcus lactis a natural, safe and highly effective biological preservative that is non-toxic.

Streptococcin lactis a polypeptide composed of 34 amino acids, which can be degraded into amino acids by proteases in the body and absorbed after consumption, and will not affect the intestinal flora, so it is considered a natural, safe and efficient biological preservative.

After eating Streptococcus lactis in the human body's physiological pH conditions and - chymotrypsin under the action of quickly hydrolyzed into amino acids, will not change the normal flora in the human intestine and produce resistance problems such as other antibiotics, and will not appear cross-resistant with other antibiotics, is a highly effective, non-toxic, safe, non-effective natural food preservative.

Streptococcin lactis used as a preservative in food. Streptococcin lactis inhibits most gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus. Streptococcus lactis will be hydrolyzed into amino acids after vegetarian use, which will not change the normal flora and resistance in the human intestinal patting family, and is a highly effective, non-toxic, safe and non-effective natural food preservative.

Streptococcus lactis a peptide substance produced by Streptococcus lactis composed of 34 amino acid residues. As a natural preservative, it has no adverse effects on the color, aroma, taste and taste of food.

Streptococcin lactis is used in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, condiments, brewing technology, baked goods, convenience foods, flavors, cosmetics and other fields.

Streptococcin lactis used as a preservative in food. Streptococcin lactis inhibited most gram-positive bacteria and has a strong inhibitory effect on the spores of Bacillus. Streptococcus lactis will be hydrolyzed into amino acids after vegetarian use, which will not change the normal flora and resistance in the human intestine, and is a highly efficient, non-toxic, safe and non-toxic natural food preservative.

Streptococcin lactis a peptide substance produced by Streptococcus lactis that consists of 34 amino acid residues. As a natural preservative, it has no adverse effects on the color, aroma, taste, and taste of food.

Streptococcin lactis is used in meat products, dairy products, canned food, seafood, beverages, fruit juice drinks, liquid eggs and egg products, seasoning spikes, brewing technology, baked goods, convenience foods, flavors, cosmetics and other fields.

The significance of the determination of lactic acid streptococcin content includes quality control, hand elimination, and fermentation process monitoring.

1. Quality control: Streptococcin lactis one of the active ingredients in fermented food, which has the functions of antibacterial and pontine fingers, antioxidant and health care.

2. Monitoring of fermentation process: By measuring the content of lactic acid streptococcus, the growth and metabolism of lactic acid streptococcus can be monitored during the fermentation process, and the effect and stability of fermentation can be evaluated.

Lactic acid streptococcal (nisin), also known as lactic acid streptococcal peptide or transliteration as nisin, is a polypeptide substance produced by lactic acid streptococcus, composed of 34 amino acid residues, with a molecular weight of about 3500 da.

Streptococcin lactis a protein that contains many biologically active proteins with low concentrations and water solubility. Therefore, when preparing an aqueous solution of lactic acid streptococcin, attention needs to be paid to the control of concentration and uniform dispersion.

The following is a commonly used method for preparing an aqueous solution of lactic acid streptococcin:

1.The prepared sodium chloride (normal saline) solution is sterilized and placed for later use.

2.Weigh an appropriate amount of lactic acid streptococcin powder and add it to normal saline, 50 ml to 100 ml of normal saline can be used per gram of lactic acid streptococcin, and the specific use ratio can be adjusted as needed. Take care to dissolve the lactic acid streptococcin well with shaking to evenly disperse.

3.Store in 4 refrigerators and protect from light. It should be diluted strictly according to actual needs before use to avoid waste and contamination.

It should be noted that lactic acid streptococcal is not a complete substance-destroying substance soluble in the water of the scale, and cannot achieve 100% solubility. When preparing an aqueous solution of lactic acid streptococcin, the quality of lactic acid streptococcal and the amount of lactic acid streptococcal per milliliter of solution need to be carefully controlled. At the same time, further adjustment and selection on the basis of the above ratio will be conducive to better preparation of samples.

Summary. There are three main ways to use lactic acid streptococcin, the first is to use food acidic medium, cold boiled water (or distilled water) to prepare a 5% water suspension (pH value of about 3-4), and then add it to food according to the amount and mix it well. The second can mix this product with other raw materials according to the process requirements and then dissolve it.

The third method is to dissolve a small amount of juice or soup stock of the original food, and then add it to the food according to the amount and mix it thoroughly.

There are three main ways to use lactic acid streptococcin, the first is to use food acidic medium, cold open Huihu water (or distilled water) to prepare a 5% water suspension (pH value of about 3-4), and then add it to the food according to the amount to fully mix and use. The second is to mix this product with other raw materials carefully according to the process requirements, and then dissolve it. The third method is to dissolve a small amount of juice or soup stock of the original food, and then add it to the food according to the amount and mix it thoroughly.

Use according to the instructions.

There will be a brief introduction on the manual, as well as how to use it and proportions.