Juices
Dairy products
Cheeses

The product

Nisin as a food preservative

Nisin is a 34-amino acid residue polypeptide which is produced naturally by some strains of Streptococcus Lactis (subsequently known as Lactococcus Lactis subsp. Lactis).

Nisin is a greyish-white or slightly yellowish powder that acts as an antimicrobial food preservative. It is particularly effective against the Gram+ bacteria (Bacillus spp, Lactobacillus spp, Leuconostoc spp.,  Listeria spp, Micrococcus spp., Enterococcus spp. Pediococcus spp. and Staphilococcus spp.)   and spore-producing bacteria (Clostridium spp.). It is not effective against Gram- bacteria, yeasts and moulds.

Nisin is used primarily in thermo-processed and packaged products. Nisin meets the FAO/WHO conditions for nisin concentrations and has been found to be a safe food additive by the FAO/WHO Expert Committee on Food Additives.

Nisin is widely used in monitoring the deterioration of cheese processing and the processing of cheese products, dairy products, canned vegetables, soups and juices. It is also used in alcoholic beverages, feta cheese, and some meat and fish products.

It can be used by adding it directly if the food contains water, or by prior suspension in water. The dosage for use depends on factors such as the type of food, the microbial load of the raw materials and the end product, and heat parameters in the processing.

It is legally permitted and applied as a natural antimicrobial agent in more than 50 countries around the world.

Dosage for use by application
Producto Nisina de Indukern

It does not affect the color, taste or smell of food

Dairy products

In fresh milk, nisin lengthens the shelf life when refrigeration of the product cannot be guaranteed in the time between its production and its consumption (especially in countries with tropical climates). In sterilised milk stored at high temperatures, it prevents the spoilage of bacteria caused by heat-resistant organisms.
In flavoured milk, when aromatic substances such as coconut lead to an increase in bacteria content and when refrigeration of the product cannot be guaranteed in the time between its production and its consumption, nisin extends the shelf life and guarantees the product until its expiry date.

Canned products, juices and soups

Nisin can be used in canned vegetables and soups, provided the thermal process has not completely destroyed the thermophilic spores.
Adding nisin can lower the temperature in the heat treatment process. Nisin will prevent spoilage even when the packaging or product cooling process is slow, or if the product is stored in warm places for long periods of time.

Meat products

Nisin in cooked meat products prevents contamination by pathogenic bacteria such as listeria monocytogenes or heat-resistant Bacillus or Clostridium spores that can survive the standard heat treatments.
In addition to these pathogens, it also prevents contamination by lactic acid bacteria that contaminate the product after heat treatment.