FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (7): 175-176.

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Improved Oxford Assay on Estimation of Nisin

 JIAO  Shi-Yao, ZHANG  Lan-Wei, LI  Chun   

  1. College of Food Science, Northeast Agricultural University
  • Online:2005-07-15 Published:2011-09-19

Abstract: The suspension concentration of organism is a main factor influencing potency of nisin to be determined. Micrococcusflavus 28009-1 was the assay organism. When OD600 values equaled to 0.08, both the sensitivity and the accuracy were good.

Key words: nisin, potency, oxford assay