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| Product | Description | |
|---|---|---|
| Nisin | 5g Pack Size. Group: Antibiotics, Research Organics & Inorganics. Formula: C143H230N42O37S7. CAS No. 1414-45-5. Prepack ID 19057261-5g. Molecular Weight 3354.07. See USA prepack pricing. |  |
| Nisin | nisin from streptococcus lactis is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.Subtilin and epidermin are related to nisin from streptococcus lactis. All are members of a class of molecules known as lantibiotics.In the food industry, nisin from streptococcus lactis is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized.It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont. Group: Heterocyclic organic compound. Alternative Names: Lactic acid streptococcus. CAS No. 1414-45-5. Molecular formula: |  |
| Nisin | Nisin. Group: Biochemicals. Alternative Names: 1-Thia-4,7,10,13,16,19-hexaazacyclodocosane, cyclic peptide deriv.; 1-Thia-4, 7, 10, 13-tetra azacyclohexadecane , cyclic peptide deriv.; 1H, 9H-Pyrrolo [2, 1-i] [1, 4, 7, 10] thiatriazacyclotride cine, cyclic peptide deriv.; 9, 19-Dithia-2, 5, 13, 16, 22-pentaazabicyclo[9. 9. 2]docosane, cyclic peptide deriv.; Ambicin N; Delvoplus; L-Isoleucyl-(Z)-2,3-didehydro-2-aminobutanoyl-D-cysteinyl-L-isoleucyl-2,3-didehydroalanyl-L-leucyl-L-cysteinyl-threo-3-mercapto-D-2-aminobutanoyl-L-prolylglycyl-L-cysteinyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoylglycyl-L-alanyl-L-leucyl-L-methionylglycyl-L-cysteinyl-L-asparaginyl-L-methionyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoyl-L-alanyl-threo-3-mercapto-D-2-aminobutanoyl-L-cysteinyl-L-histidyl-L-cysteinyl-L-seryl-L-isoleucyl-L-histidyl-L-valyl-2,3-didehydroalanyl-L-lysine. Grades: Highly Purified. CAS No. 1414-45-5. Pack Sizes: 100g, 250g, 500g, 1Kg. US Biological Life Sciences. |  Worldwide |
| Nisin | Nisin is a bacteriocin produced by a group of Gram-positive bacteria that belongs to Lactococcus and Streptococcus species. Nisin has antibacterial and anti-inflammatory activity [1] [2] [3]. Uses: Scientific research. Group: Peptides. CAS No. 1414-45-5. Pack Sizes: 100 mg; 500 mg; 1 g; 5 g. Product ID: HY-P1607. |  |
| Nisin | Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges. Synonyms: nisin (E 234). CAS No. 1414-45-5. Product ID: CDF4-0256. Molecular formula: C143H230N42O37S7. Mole weight: 3354.07. Category: Food preservative. Product Keywords: Food Preservatives; CDF4-0256; Nisin; 1414-45-5; nisin (E 234). Chemical Name: Nisin. Grade: Food grade. Source and Preparation: Nisin is a bacteriocin produced by a group of Gram-positive bacteria that belongs to Lactococcus and Streptococcus species. Nisin is classified as a Type A (I) lantibiotic that is synthesized from mRNA and the translated peptide contains several unusual amino acids due to post-translational modifications. Applications: Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pat |  |
| Nisin | Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. Synonyms: L-Isoleucyl-(Z)-2,3-didehydro-2-aminobutanoyl-D-cysteinyl-L-isoleucyl-2,3-didehydroalanyl-L-leucyl-L-cysteinyl-threo-3-mercapto-D-2-aminobutanoyl-L-prolylglycyl-L-cysteinyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoylglycyl-L-alanyl-L-leucyl-L-methionylglycyl-L-cysteinyl-L-asparaginyl-L-methionyl-L-lysyl-threo-3-mercapto-D-2-aminobutanoyl-L-alanyl-threo-3-mercapto-D-2-aminobutanoyl-L-cysteinyl-L-histidyl-L-cysteinyl-L-seryl-L-isoleucyl-L-histidyl-L-valyl-2,3-didehydroalanyl-L-lysinecyclic(3->7),(8->11),(13->19),(23->26),(25->28)-pentakis(sulfide); Ile-Abu-d-Cys-Ile-Ala-Leu-Cys-d-Abu-Pro-Gly-Cys-Lys-d-Abu-Gly-Ala-Leu-Met-Gly-Cys-Asn-Met-Lys-d-Abu-Ala-d-Abu-Cys-His-Cys-Ser-Ile-His-Val-Ala-Lys (Disulfide bridge: Cys3-Cys7, Abu8-Cys11, Abu13-Cys19, Abu23-Cys26, Abu25-Cys28). Grades: 98%. CAS No. 1414-45-5. Molecular formula: C143H230N42O37S7. Mole weight: 3354.07. |  |
| Nisin A, Technical grade (~2.5% mainly sodium chloride and denatured milk solids) | Nisin A a natural polycyclic antibacterial peptide and a member of the class of antibiotics known as the lantibiotics. Creates pores within on the surface of bacteria resulting in cell death. Group: Biochemicals. Grades: Purified. CAS No. 1414-45-5. Pack Sizes: 5g, 10 g. Molecular Formula: C143H230N42O37S7. US Biological Life Sciences. | Worldwide |
| Nisin Q | Nisin Q is an antimicrobial peptide found in Lactococcus lactis 61-14, and has antibacterial activity against gram-positive bacteria LAB, Bacillus sp, Listeria sp snd Micrococcus sp. Grades: >98%. | |
| Nisin Z | A bacteriocin polypeptide antibiotic known as Lantibiotic. It is synthesized by Lactococcus lactis and produced by gram-positive bacteria to reduce competitive strain from other gram-positive bacteria. Synonyms: 27-L-asparagine-Nisin A. CAS No. 137061-46-2. Molecular formula: C141H229N41O38S7. Mole weight: 3331.03. | |
| Nisin Z (~90%) | Nisin Z is a peptide antibiotic synthesized by Lactococcus lactis. Nisin Z interacts with lipid II, a lipid component of cell wall, to form pores in the plasma membrane. Group: Biochemicals. Grades: Highly Purified. CAS No. 137061-46-2. Pack Sizes: 1mg. Molecular Formula: C141H229N41O38S7, Molecular Weight: 3331.03. US Biological Life Sciences. | Worldwide |
| Lantibiotic nisin-A | Lantibiotic nisin-A is an antibacterial peptide isolated from Lactococcus lactis subsp. lactis (Streptococcus lactis). lactis. It has activity against gram-positive bacteria. Synonyms: Ile-Thr-Ser-Ile-Ser-Leu-Cys-Thr-Pro-Gly-Cys-Lys-Thr-Gly-Ala-Leu-Met-Gly-Cys-Asn-Met-Lys-Thr-Ala-Thr-Cys-His-Cys-Ser-Ile-His-Val-Ser-Lys. | |
| Lantibiotic nisin-U | Lantibiotic nisin-U is an antibacterial peptide isolated from Lactococcus lactis subsp. lactis (Streptococcus lactis). lactis. It has activity against gram-positive bacteria. Synonyms: Ile-Thr-Ser-Lys-Ser-Leu-Cys-Thr-Pro-Gly-Cys-Lys-Thr-Gly-Ile-Leu-Met-Thr-Cys-Pro-Leu-Lys-Thr-Ala-Thr-Cys-Gly-Cys-His-Phe-Gly. | |
| Lantibiotic nisin-Z | Lantibiotic nisin-Z is an antibacterial peptide isolated from Lactococcus lactis subsp. lactis (Streptococcus lactis). lactis. It has activity against gram-positive bacteria. Synonyms: Ile-Thr-Ser-Ile-Ser-Leu-Cys-Thr-Pro-Gly-Cys-Lys-Thr-Gly-Ala-Leu-Met-Gly-Cys-Asn-Met-Lys-Thr-Ala-Thr-Cys-Asn-Cys-Ser-Ile-His-Val-Ser-Lys. | |
| 4,5-Diaminopyrimidine | 4,5-Diaminopyrimidine is an intermediate in the synthesis of Nisin, a compound that was first introduced as a good preservative and was later on discovered to have antibacterial activity against gram positive bacteria. 4,5-Diaminopyrimidine is also used as a reagent to synthesize uracil-based 2-aminoanilide derivatives, compounds that act as histone deacetylase inhibitors. Group: Biochemicals. Grades: Highly Purified. CAS No. 13754-19-3. Pack Sizes: 1g, 5g. Molecular Formula: C4H6N4, Molecular Weight: 110.12. US Biological Life Sciences. | Worldwide |
| cypemycin N-terminal methyltransferase | The enzyme, isolated from the bacterium Streptomyces sp. OH-4156, can methylate a variety of linear oligopeptides, cyclic peptides such as nisin and haloduracin, and the ε-amino group of lysine. Cypemycin is a peptide antibiotic, a member of the linaridins, a class of posttranslationally modified ribosomally synthesized peptides. Group: Enzymes. Synonyms: CypM. Enzyme Commission Number: EC 2.1.1.301. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-1909; cypemycin N-terminal methyltransferase; EC 2.1.1.301; CypM. Cat No: EXWM-1909. |  |
| Geobacillin I | Geobacillin I is from the thermophilic bacterium Geobacillus thermodenitrificans NG80-2. The antimicrobial spectrum of geobacillin I was generally similar to that of nisin A, with increased activity against Streptococcus dysgalactiae, one of the causative agents of bovine mastitis. | |
| Lactococcus Lactis Freeze-drying Powder | L. lactis LLa61 was isolated from yogurt. L.lactis LLa61 is of crucial importance for manufacturing dairy products, such asbuttermilk and cheeses. When L. lactis ssp. lactis is added to milk, thebacterium uses enzymes to produce energy molecules (ATP), from lactose. Thebyproduct of ATP energy production is lactic acid. L.lactis LL162 strain is a yogurt fermentation strain growing in lower temperature of 28°C, and after 8 hours fermentation, the strain can produce flavor substance and strengthen the creamy flavor of yogurt. Also, L.lactis is a nisin producer and inhibit bacteria contaminants in the yogurt. This strain is high stability as a probiotics strain in the room temperature. Group: Others. Synonyms: Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Purity: >90%. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Cat No: PRBT-026. | |
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