NisinA®

Vegetal Nisin A
Code
0301
Pack Size
500gr/bottle
Price
45.00 EUR(Get member price)
Quantity
ADD TO CART
Documents    NisinA® (PDS0301)    NisinA® (MSDS0301)   
DESCRIPTION
NisinA® is a standard food grade Nisin A concentrate, produced by fermentation using bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.
 
KEY BENEFITS
● Growth control of Gram-positive bacteria
● Shelf life extension
● Natural, Consumer-friendly label
 
APPLICATION AREAS
Bakery (e.g. Baking mixes, Cakes, Fine bakery products); Cereals (Cereal and starch-based deserts, Semolina or tapioca puddings); Beverage (e.g. Beer, Fruit juice and concentrate, Prepacked coconut water); Culinary (e.g. Blended condiment, Canned foods, Dips, Dressing and snacks, Ketchup, Mayonnaise, RTE soups and broths, Refrigerated cooked potato-based products, Sauces and toppings, Soyabean paste, Vinegar); Dairy (e.g. Cheese, Cream, Dairy-based desserts); Fruits & vegetables (e.g. Fruits and vegetable preparations including pulp); Meats (e.g. Edible casings, Processed meat and poultry); Fish & seafood (e.g. Fully preserved fish and fish products); Oils & fats (e.g. Oil emulsions (<80% fat). 
 
REGULATIONS
NisinA® has been approved as a food antimicrobial worldwide. Its addition level for commonly consumed foods ranges from 100 to 500 mg/kg (pure base in max.12.5 mg/kg). The regulations governing the use of NisinA® vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available on request.
 
 
 
MIC of NisinA®
Genus
MIC (mg/kg)
Gram+ bacteria
Alicyclobacillus
5.0-10.0
Bacillus
0.7-13.51
Brochothrix
2.5-12.5
Clostridium
1.25-12.5
Desulfotomaculum
3.25-12
Enterococcus
2.5-13.5
Lactobacillus
1.25
Leuconostoc
3.25-15.0
Listeria
5.0-50.0
Pediococcus
2.5-12.5
Sporolactobacillus
17.5
Staphylococcus
25

* MIC is only used for reference. 

PROCESSED CHEESE
0.1 g/Kg of NisinA® showed that it is active against all heat-resistance spores when added into processed cheese. 
 
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*
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