Nisin There is 1 product.

Nisin is produced by fermentation of milk using the bacterium Lactococcus lactis (a naturally occurring milk bacteria). Nisin is a natural anti-bacterial agent particularly against gram-positive organisms including: Listeria, Enterococcus, Bacillus sporothermodurans, and Clostridium spp (reference), but not gram negative bacteria such as E. Coli or yeasts/ moulds.

It is commonly used for the preservation of heat processed foods (eg., milk, cheese) and low pH foods.

Nisin is a peptide (a chain of amino acids) that display antibiotic activity. After fermentation is ceased, the nisin is concentrated using NaCl.

Nisin is safe for use (Generally Regarded as Safe (GRAS) - U.S. Federal Register (1988)) - natural food preservative (U.S.A.), Food and Agriculture Organization (FAO) & World Health Organization (WHO) and the European Union (EU). Our Nisin product is also Kosher and Halal certified.

Use and limitations:
In the U.S., Nisin is used to inhibit outgrowth of Clostridium botulinum spores (the cause of botulism) and toxin formation in pasteurized process cheese spreads with fruits, vegetables or meats at levels not exceeding good manufacturing practice. Current good manufacturing practice in this case is the quantity of the ingredient that delivers a maximum of 250 p.p.m. of Nisin (U.S.) and 15ppm and GMP in Australia (Cheese) in the finished product. In the U.S.A. Nisin is also approved for liquid egg products, dressings, and sauces. In other countries it is also used in fresh and recombined milk, fermented beverages like beer, canned foods, frozen desserts, and high moisture/reduced fat foods.


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