Nisin is a natural polypeptide biopreservative produced by the fermentation of Lactococcus lactis. Highly effective against Gram-positive bacteria, Nisin prevents the growth of heat-resistant spores when supported by thermal treatment, maximizing product safety.
It inhibits the outgrowth of spores damaged during thermal processing, enhancing the efficiency of sterilization or pasteurization and allowing for protection at lower temperatures.
Unrivaled in stopping the outgrowth of heat-resistant spores such as Bacillus and Clostridium.
Its stability and solubility increase at lower pH values, maintaining performance in acidic environments.
Reduces the need for chemical preservatives and builds consumer trust as a natural preservation method.
| Application | Target Microorganism | Objective | Dosage |
|---|---|---|---|
| Processed Cheeses | Clostridium spores | Prevents gas formation and spoilage | 100 - 500 mg/kg |
| Pasteurized Milk | Bacillus cereus | Extends shelf life | 50 - 150 mg/kg |
| Canned Goods | Thermophilic bacteria | Reduces thermal processing costs | 100 - 200 mg/kg |
| Liquid Eggs | Gram-positive pathogens | Microbiological stability | 50 - 200 mg/kg |
Contact our technical consultants for Nisin application and optimum dosing in your production process.
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