Nisin |
Nisin
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| Model No.: |
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| Product Origin: |
beijing,china |
| Brand Name: |
RADA |
| Detailed Product Description: |
Description áo Nisin, a kind of polypeptide, is made by the controlled growth of lactococcus lactis , a bacterium which occurs naturally in milk. It is a natural food preservative with high efficiency to control Gram(+) and bacteria spoilage. But it is no effect to fungi such as mould and yeast. It is catabolized to amino acid in human body. So It is no harm or vice-effect to people
Examples of usage:
1.Fresh milk and dairy products áo
Adding 0.05g/kg nisin to fresh milk, it can control bacterial spoilage and extend the shelf life to 2-3 times. Revealed by American experiments, adding nisin to reduced fat milk ?à no salt butter ?à degrease milk and flavoured milk, it can extend the shelf life to six weeks even at 45 ?? .
2.liquid egg and egg products áo
Adding 0.05-0.1g/kg nisin can efficiently inhibit bacillus spp and extend the shelf life from seven days to one month.
3.salad and sauce áo
Adding nisin to salad or sauce, it can efficiently control the growth of lactococcus lactis and spore and extend the shelf life to four times. The recommended amount is 0.05-0.2g/kg.
4.canned foods áo
Showed by many research, adding nisin to canned vegetable, it can control bacterial spoilage and shorten the time of heat processing required; adding nisin to canned rice wine, it can reduce 90% time of the heat processing, enhance product quality; adding nisin to canned bean, the shelf life can be extent to two years even at 55 ?? .
5.cured meat/sea foodsáo
The shelf life extend to 2-3 times when using nisin. We can spray nisin liquid on the surface of the
Products or add nisin into products with the dosage of 0.1-0.2g/kg.
6.canned soup/juice and drink:
Adding 0.1-0.2g/kg can efficiently inhibit the growth of bacteria spores.
We recommend that if we use nisin on the surface of the products and we also need a good effect on any fungi Natamcyin should be added. |
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