Application and usage:
Nisin is a natural antibiotic used for the conservation of food.
Nisin is especially effective against a wide range of Gram-positive bacteria, especially Gram-positive spores.
In contrast, it does not prevent yeasts and mold from growing.
It can thus be used selectively against bacteria without killing needed germs or molds.
Nisin will be added during food production as dry powder or in a solution. The special field of application is also the treatment of the food surfaces. Here a soaking bath, a spray or a treatment of the packaging material is helpful.
| DAIRY PRODUCTS | DOSE | USAGE |
| processed cheese and cheese preparations | 100 - 200 mg / kg | delays perishability by four to six months |
| natural cheese | 100 - 200 mg/kg | delays perishability by two to three months |
| fresh and re-combined milk | 50 - 100 mg/kg | delays perishability by three to five days |
| cream and cream products | 50 - 100 mg/kg | delays perishability by ten to fifteen days |
| heat treated milk desserts | 100 - 200 mg/kg | delays perishability by seven to ten days |
| condensed milk | 80 - 100 mg/kg | reduces heating time by eight to ten minutes |
| FOOD | DOSE | USAGE |
| soy milk | 80 - 100 mg/kg | delays perishability of UHT-milk |
| coagualated soy milk | 100 - 200 mg/kg | delays perishability |
| dressings and sauces | 50 -100 mg/kg | delays perishability by two to three weeks |
| tinned peas, beans and potatoes | 100 - 150 mg/kg | reduces heating time |
| tinned mushrooms | 150 - 200 mg/kg | reduces heating time |
| convenience food | 100 - 200 mg/kg | delays perishability |
| fruit and vegetable juice | 50 - 100 mg/kg | delays perishability by seven to ten days |
| preserved vegetable | 100 - 200 mg/kg | reduces heating time |
| liquid egg products | 150 - 200 mg/kg | delays perishability |
| fresh coconut milk | 80 - 100 mg/kg | delays perishability by two to three days |
| pasta and noodles | 80 - 100 mg/kg | delays perishability by some days |
| cake and pastry | 100 -150 mg/kg | delays perishability by one to two weeks |
| beer and related products | 50 - 80 mg/kg | delays perishability |
| meat and sausages | 200 ppm* | * used with 200 ppm nitrate |
Nisin is naturally produced during fermentaton of lactic acid bacteria Lactococcus lactis sussp. Lactis.
phone: +49 (0)8039 4007-0
fax: +49 (0)8039 4007-195
info(at)jeneilbioproducts.de
Schechen, May, 06 2009 – JENEIL is the worldwide leading manufacturer for EMC. An independent market research bureau confirmed this in a recent survey.