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Producr in China; High Purity But The Lowest Price; Nisin; CAS: 1414-45-5
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| Post Date: | Dec 20,2017 |
| Expiry Date: | Dec 20,2018 |
| Detailed Description: |
Cas No. :1414-45-5
Quantity: 1Kilograms Specs:USP/BP/EP/CP Price:1 USD Kilograms Payment Method: T/T Product name:Nisin Synonyms:1-Thia-4,7,10,13,16,19-hexaazacyclodocosane, cyclic peptide deriv.;1H,9H-Pyrrolo[2,1-i][1,4,7,10]thiatriazacyclotridecine, cyclic peptide deriv.;9,19-Dithia-2,5,13,16,22-pentaazabicyclo[9.9.2]docosane, cyclic peptide deriv.;Ambicin N;Delvoplus;MicroGARD MG 300;Nisaplin;Nisin(1-34);Nisitrol;Novasin;NisinA (9CI); CAS:1414-45-5 EINECS:215-807-5 MF:C143H230N42O37S7 MW:3354.07000 Quality:3351.55000 PSA:1390.67000 LogP:3.42180 purity:98% 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. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. |
| CAS Registry Number: | 1414-45-5 |
| Synonyms: | ;Nisin; |
| Molecular Formula: | C143H230N42O37S7 |
| Molecular Weight: | 3354.0705 |
| Molecular Structure: | 
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| Safety Description: | S22:; S24/25:; |
| Company: | WUHAN DONG KANG YUAN TECHNOLOGY CO., LTD. [ China ] |
| Contact: | zhang |
| Tel: | 86-027-81302267 |
| Fax: | 86-027-81302088 |
| Email: | zh@dkybpc.com |
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