Nisin is a natural polypeptide food preservative produced by fermentation using Lactococcus lactis. Nisin possesses high inhibiting ability against Gram-positive bacteria, particularly the spore-forming bacteria. As a natural food preservative, it is highly efficient and safe with no side-effects to humans. Nisin is Generally Regarded as Safe (GRAS) in the U.S. and is approved as a natural food preservative by the U.S., FAO/WHO and E.U.

 

APPLICATIONS

1. Dairy products;

2. Meat and marine products;

3. Plant protein foods;

4. Canned foods; 

5. Fruit juice drinks;

6. Liquid egg and products containing eggs; 

7. Alcohol beverage;

1) Yeast pre-treatment;

2) Reducing time for pasteurization;

3) Inhibiting bacteria; 

8. Salad sauces and dressings; 

9. Heat-processed and sealed foods.

 

TIPS

The factors below may affect the stability of nisin, please kindly pay attention.

1. Type of products: the contaminating microbes vary in products and nisin possesses different inhibiting effects on different microbes.

2. Degree of pollution and environment conditions: the deeper of the pollution and the poorer of the the environment conditions, the more the nisin should be used. And nisin will not be effective for the rotten products.

3. pH of products: nisin is effective with a wide range of pH range: 2.5-8.0. It is stable at low pH environment.

4. Moisture, fat and salt in the products: the products with high moisture, high fat and low salt will lead to higher addition level of nisin.

5. Types of flavor additives: the mixture of oxidizing flavor additives can decrease the effect of nisin.

6. Process and Package material: the appropriate process and the cleaned package materials will optimize the effect of nisin.

7. Homogenous mixture: nisin will not be effective if distributed just on part or some parts of a product so even distribution is vital for it to take effect.

8. The amount of nisin used varies with storage temperature and the expected shelf life.