146240-19-9

Basic information

• Product Name: sakacin P
• Synonyms: sakacin P
• CAS NO: 146240-19-9
• Molecular Formula: C192H278 N60 O59 S2
• Molecular Weight: 0
• Mol File: 146240-19-9.mol
• Article Data: 0

Chemical Properties

• Appearance: /
• CAS DataBase Reference: sakacin P(CAS DataBase Reference)
• NIST Chemistry Reference: sakacin P(146240-19-9)
• EPA Substance Registry System: sakacin P(146240-19-9)

Safety Data

• Hazardous Substances Data: 146240-19-9(Hazardous Substances Data)

Usage

Description

Sakacin P is a bacteriocin, an antimicrobial peptide produced by the bacterium Lactobacillus sakei. It exhibits potent antibacterial activity against a broad spectrum of pathogens, especially the foodborne bacterium Listeria monocytogenes. This peptide functions by disrupting the cellular membrane of bacteria, causing cell lysis and ultimately leading to bacterial death. Its potential as a natural food preservative to inhibit the growth of harmful bacteria in food products has been extensively studied. Additionally, sakacin P has demonstrated stability across various temperatures and pH levels, positioning it as a promising option for food safety applications.

Uses

Used in Food Preservation Industry:
Sakacin P is used as a natural food preservative for its ability to prevent the growth of harmful bacteria in food products. Its strong antibacterial activity against a wide range of pathogens, particularly Listeria monocytogenes, makes it an effective solution for ensuring food safety and extending the shelf life of various food items.
Used in Food Safety Applications:
Sakacin P is utilized as a food safety agent due to its stability at different temperatures and pH levels. This characteristic allows it to maintain its antibacterial properties in diverse food processing environments, thereby reducing the risk of foodborne illnesses and enhancing the overall safety of food products.