Khoom noj khoom haus-Qib Nisin (E234) Cov tshuaj tiv thaiv kab mob tiv thaiv kab mob

Nisin (E234) yog lub ntuj tsim tshuaj tua kab mob peptide. Nws yog ib hom zaub mov preservative uas belongs rau pawg bacteriocins. Tsis zoo li cov khoom siv hluavtaws, Nisin muaj kev xaiv zoo dua qub, muaj kev noj qab haus huv dua rau kev ncua lub neej txee thiab tiv thaiv kev lwj.

Nisin (E234) yog ib qho me me, antimicrobial peptide feem ntau siv los ua cov khoom noj khoom haus.

Nws zoo nkaus li cov hmoov xim av daj ntseg, thiab nws cov solubility hauv dej nce ntxiv nrog txo pH. Preservative Nisin tau txais koob meej hauv kev ua zaub mov niaj hnub vim nws txoj kev nyab xeeb, kev ua tau zoo, thiab lub hauv paus chiv keeb.

Nisin zaub mov preservative feem ntau yog siv hauv cov khoom noj siv mis, xws li cheese thiab cov nqaij ua tiav. Nws raug pom zoo tias muaj kev nyab xeeb rau kev noj thiab tau pom zoo los ntawm cov neeg saib xyuas kev nyab xeeb khoom noj hauv ntau lub tebchaws, suav nrog FDA thiab EFSA.

 

Yam khoom	SPECIFICATION
Qhov tshwm sim	Grey los yog Dawb hmoov
Cov ntsiab lus dej	Max 3%
pH ntawm 10% Aqueous Solution	3.10-3.60
Pb	Max 10mg / kg
Raws li	Max 3mg / kg
Sodium Chloride	Tsawg tshaj 50%
Hydrous Potency	Min 1 × 10 6 IU/g
Microbiological suav	Max 10/g
E.Coli hauv 25g	Tsis muaj
Salmonella nyob rau hauv 25 g	Tsis muaj

 

1. Daim ntawv thov hauv cov khoom siv mis nyuj

Nisin hauv Cheese: Hauv kev lag luam khoom noj siv mis, Nisin feem ntau siv hauv cheese ntau lawm. Nisin hauv cheese ntau lawm tuaj yeem cuam tshuam kev loj hlob ntawm cov kab mob spoilage thiab tiv thaiv kev loj hlob ntawm Listeria monocytogenes thiab Clostridium botulinum, uas muaj ntau hauv cov khoom noj siv mis.

Nisin hauv Yogurt: Hauv cov khoom lag luam yogurt, Nisin tuaj yeem tiv thaiv kev loj hlob ntawm cov kab mob spoilage, tswj cov khoom tshiab thiab tsw.

 

2. Daim ntawv thov hauv cov khoom siv nqaij

Hauv cov hnyuv ntxwm thiab cov nqaij deli, nws pab tiv thaiv kev loj hlob ntawm Clostridium botulinum, ib qho kab mob txaus ntshai uas tuaj yeem ua rau zaub mov lom. Los ntawm inhibiting kev loj hlob ntawm no thiab lwm yam kab mob spoilage, Nisin preservative tsis tsuas yog tiv thaiv pej xeem kev noj qab haus huv tab sis kuj pab tswj cov kev ntxhib los mos thiab saj ntawm nqaij, tiv thaiv rancidity thiab off-flavors.

 

3. Daim ntawv thov hauv cov kaus poom

Hauv cov kaus poom thiab cov khoom noj hauv lub raj mis, Nisin preservative yog ib qho khoom muaj nqis. Nws tuaj yeem tiv thaiv kev loj hlob ntawm cov kab mob thermophilic spore-forming kab mob uas tuaj yeem muaj sia nyob hauv cov txheej txheem canning. Piv txwv li, hauv cov kaus poom zaub thiab txiv hmab txiv ntoo, cov spores no tuaj yeem tawg thiab ua rau lwj, tab sis Nisin khaws cia rau hauv daim tshev.

 

4. Siv hauv npias

Nisin tsis cuam tshuam cov poov xab, uas tuaj yeem siv rau kev tsim cov dej cawv xws li npias, txiv hmab txiv ntoo wine, distilled ntsuj plig, thiab lwm yam, los tiv thaiv rancidity los ntawm cov kab mob lactic acid.

 

5. Daim ntawv thov hauv cov kua txiv hmab txiv ntoo

Lub rancidity ntawm cov kua txiv hmab txiv ntoo thiab kua txiv hmab txiv ntoo yog feem ntau tshwm sim los ntawm acid terrestrial bacillus (alicyclic acid earth). Nisin muaj cov nyhuv inhibitory ntawm feem ntau cov kab mob Gram-zoo.

 

Lub thawv ntawv lossis lub hnab ntawv ntawm 25kg net txhua los yog sib npaug.

 

LUB SIJ HAWM:12 lub hlis nyob rau hauv unopened thawj ntim nyob rau hauv lub cia tej yam kev mob.

 

STORAGE & TRANSPORTATION:

Khaws rau hauv qhov chaw txias thiab qhuav, nyob rau hauv ib lub thawv kaw; 4-15 degree raug pom zoo

Khaws kev nyab xeeb ntawm lub ntim hauv kev thauj mus los. Cov neeg xa khoom raws li cov khoom tsis txaus ntshai.

Cim npe nrov: Khoom noj khoom haus qib nisin (e234) preservative zoo antimicrobial tus neeg sawv cev, Tuam Tshoj, lwm tus neeg, manufacturers, hoobkas, customized, lag luam wholesale, nqe, hais, dawb qauv, Kosher Halal, nyob rau hauv cov zaub mov kev lag luam, zaub mov qib additives