【 Sell 】 WeiRi-Brand Nisin

1.Nisin can inhibit the Gram-positive bacteria á? but have not any action on Gram-negative bacteria, yeasts and moulds. The usage of nisin combined with other food preservatives will increase the effect when the products contaminate Gram-negative bacteria, yeasts and moulds.

2.The effect of nisin, as a food preservative, affected by the factors below:

A.The type of products: The contaminated microbes vary in products, and nisin possesses different inhibiting action on different microbes.

B.The degree of pollution and environment conditions: The deeper of pollution and the poorer of environment conditions, the more of the nisin should be used. And the usage of nisin will be not effective for the rotten products.

C.The pH of products: Nisin is an effective across a wide range of pH level (3.5--8.0). It is stable at low pH valve.

D.The moisture, fat and salt in the products: the products with high moisture, high fat and low salts will need more usage of nisin.

E.The types of flavor additives: The mixture of oxidizing flavor additives can decrease the effect of nisin.

F.The process and the package materials: the appropriate process and the cleaned package materials will reach the highest effects for the usage of nisin.

G.The homogeneous degree of the mixture of the product and nisin: the parts of the product without touch with nisin.

H.The amount of nisin used varies in different storage temperature and the shelf life