乳酸链球菌素Z BR，900IU/mg
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S25238-1g |
BR，900IU/mg | ￥60.00 |
8 | 1 | 2 | - | - |
|
S25238-5g |
BR，900IU/mg | ￥160.00 |
>10 | 3 | - | - | 1 |
|
S25238-25g |
BR，900IU/mg | ￥435.00 |
6 | 4 | 1 | - | 1 |
|
S25238-100g |
BR，900IU/mg | ￥1150.00 |
3 | - | - | - | - |
|
S25238-500g |
BR，900IU/mg | ￥2200.00 |
货期：2-3天 | - | - | - | - |
|
产品介绍
| SMILES： | O=C(NC(C(=O)O)CCCCN)C(=C)NC(=O)C(NC(=O)C(NC(=O)C(NC(=O)C(NC(=O)C1NC(=O)C(NC(=O)C2NC(=O)C(NC(=O)C(NC(=O)C(NC(=O)C(NC(=O)C(NC(=O)C(NC(=O)C3NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C(NC(=O)CNC(=O)C(NC(=O)C(NC(=O)C4NC(=O)CNC(=O)C5N(C(=O)C(NC(=O)C6NC(=O)C(NC(=O)C(=C)NC(=O)C(NC(=O)C(NC(=O)C(=CC)NC(=O)C(N)C(C)CC)CSC6)C(C)CC)CC(C)C)C(SC4)C)CCC5)CCCCN)C(SC3)C)C)CC(C)C)CCSC)CC(=O)N)CCSC)CCCCN)C(SC2)C)C)C(SC1)C)CC(=O)N)CO)C(C)CC)CC7=CN=CN7)C(C)C |
|---|---|
| 外观： | 淡黄色至黄棕色粉末 |
| 储存条件： | 2-8℃ |
| 用途： | Nisin主要抑制大部分Ｇ+菌,特别是细菌的芽孢。Nisin能抑制葡萄球菌属、链球菌属、小球菌属和乳杆菌属的某些菌种;抑制大部分梭菌属和芽孢杆菌属的芽孢。 |
| 注意： | 部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。 |
参考文献(13篇)
13. [IF=6.2] Pengfei Wang et al."Unraveling Endogenous Antimicrobial Peptides from Bacillus cereus 0–9 Governed by the Global Transcriptional Regulator AbrB."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2026;74(4):3684–3694
12. [IF=5.1] Long-Qing Li et al."Antibacterial Stability of Novel Nisin/Carboxylic Curdlan Complexes."Foods.2025 Nov;14(23):4007
11. [IF=3.1] Guo Pan et al."Antibacterial Activity of Bacteriocin-Like Inhibitory Substances (BLIS) of Levilactobacillus brevis PG-11 against Salmonella Typhimurium."JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY.2025 Jul;35:e2502011
10. [IF=9.8] Yu Wang et al."Lactococcus lactis-derived extracellular vesicles: A novel nanodelivery system enhance the properties of nisin Z."FOOD CHEMISTRY.2025 May;:144776
9. [IF=5.3] Ming-Yu Jin et al."Phase behavior and interaction mechanism of complex coacervation between nisin and carboxylic curdlan."JOURNAL OF MOLECULAR LIQUIDS.2025 Apr;424:126978
8. [IF=4.7] Yuge Guan et al."The Effects of Nisin Treatment on the Phenylpropanoid and Physiological Mechanisms of Fresh-Cut Pumpkin."Foods.2025 Jan;14(5):733
7. [IF=3.2] Qin Xiang et al."Effects of salt substitute and Nisin on the flavor development of salt-reduced Pixian douban (broad bean paste)."JOURNAL OF FOOD SCIENCE.2025 Apr;90(4):e70169
6. [IF=8.5] Zahra Batool et al."Developing natural microcapsules by encapsulating peptides for preserving Zanthoxylum Bungeanum."FOOD CHEMISTRY.2025 Jan;463:141318
5. [IF=5.2] Zixian Zhao et al."Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 (Vitis vinifera) Grape Juice."Foods.2023 Jan;12(20):3722
4. [IF=8.1] Dong Yang et al."Analyzing the pressure resistant, sublethal injury and resuscitable viable but non-culturable state population of Escherichia coli, Staphylococcus aureus, Bacillus amyloliquefaciens and Lactiplantibacillus plantarum under high pressure pr
3. [IF=6.056] Jin-Wei Zhou et al."Anti-virulence activity of dihydrocuminyl aldehyde and nisin against spoilage bacterium Pseudomonas aeruginosa XZ01."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Mar;177:114573
2. [IF=6.652] Xiangyu Sun et al."Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice."FOOD CONTROL.2022 Nov;141:109200
1. [IF=5.537] Mengwei Wang et al."Quality changes in fresh-cut asparagus with ultrasonic-assisted washing combined with cinnamon essential oil fumigation."Postharvest Biol Tec. 2022 May;187:111873
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