NisinA®

Vegetal Nisin A

Model NO.: 0301
  • Introduction
  • Features
  • Applications
  • Regulations

The Gram-positive bacteria is major challenge for global food manufacturers.  Keening to get away from traditional Nisin production using milk-batch medium, NisinA® Vegetal Nisin A preparation is a rare bacteriocin produced by fermentation using the bacterium Lactococcus lactis obtained from sauerkraut and vegetable-sourced culture medium, and enables for the first time ever the production of vegetable Nisin A, exclusively from renewable and non-GMO sources. The NisinATM won the 2010 IFT Food Expo Innovation Award.  NisinA® is used in processed foods and during production to extend shelf life by decomposing Gram-positive spoilage and pathogenic bacteria.

Description

NisinA® is a standard min. 2.5% NisinA concentration powder, producd by fermentation using bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods and during production to extend shelf life by decomposing gram-positive and pathogenic bacteria.

Key benefits

- Allergen free

- A safe and ptent alternative to all synthetic, chemical and animal-derived antimicrobials.

- Improved food safety by controlling pathogens, such as Clostridium botulinumListeria monocytogenes and Bacillus cereus.

- Extended shelf-life of foods by controlling spoilage bacteria, such as lactic acid bacteria.

- Secures desired food flavor and cost efficiency due to low dosage requirement.

Composition

 NisinA concentration (w/w)

 ≥2.5%

 Sodium Chloride (w/w)

 ≤95%

 Moisture (w/w)

≤5%

Heavy metals

Lead (mg/kg)

<1

Arsenic (mg/kg)

<1

Mercury (mg/kg)

<1

Microbiological specification

Total plate count (cfu/g)

≤100

Escherichia coli (/25g)

Absent

Salmonella (/25g)

Absent

Listeria monocytogenic (/25g)

Absent

Physical/Chemical specifications

Appearance

Fine free-flowing powder

pH of 10% aqueous solution

3.1-3.6

Packaging

NisinA is available in 500g package

Storage conditions

24 months, stored unopened between 0-20°C in dry conditions, away from direct sunlight and odorous products.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

Allergens

Components

Y/N

 Peanut or its derivatives

N

 Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

 Sesame or its derivatives

N

 Eggs or its derivatives

N

 Fish or its derivatives

N

 Crustaceans and shellfish or their derivative

N

 Soy or its derivatives

N

 Wheat, triticale or their derivatives

N

 Mustard or its derivatives

N

 Milk or its derivatives (e.g. Lactose)

N

 Sulphites

N

Ingredients

Applications

Targeted microorganisms

Dosage

NisinA®

 

Pastry

Cakes, pudding

Bacillus cereus

120 mg/kg

Juices

Apple juices

Alicyclobacillus acidoterrestris

30-60 mg/kg

Juice based drinks

Alicyclobacillus acidoterrestris

30-60 mg/kg

Alcohol drinks

Beer, red wine

LAB, Lactobacillus, Pediococcus

50-100 mg/kg

Condiments

Dressings & sauces

LAB, Clostridium, Bacillus

50-200 mg/kg

Liquid egg

Pasteurized liquid egg

Bacillus cereus, Lactobacillus innocua

250-500 mg/kg

Canned meals

Canned (asparagus, mushroom)

Clostridium sporogenes

400 mg/kg

RTE soups and broths

Pasteurized soup

Bacillus spp.

50-200 mg/kg

Canned soup

Flat sour spoilage bacteria

400 mg/kg

Dairy-based desserts

Soya milk

LAB, Bacillus

12.5-37.5 mg/kg

Milk-based drinks

Bacillus stearothermophilus

25-100 mg/kg

Dairy desserts

Bacillus spp., Clostridium spp.

50 mg/kg

Cream

Clotted cream

Bacillus ceres, Listeria monocytogenes

100 mg/kg

Fermented milk

Yogurt

S. thermophilus, L. delbrueckii

5-12.5 mg/kg

Cheese

Unripened cheese

Listeria monocytogenes

250 mg/kg

Ripened cheese

Clostridium spp., Listeria spp.

125 mg/kg

Cheddar cheeses

Clostridium spp.

25-62.5 mg/kg

Processed cheese

Anaerobic spore formers

25-125 mg/kg

Raw meat

Fermented sausages

Listeria monocytogenes

50-100 mg/kg

Cooked meat

Sausages

LAB

6.25-25 mg/kg

RTE turkey bologna

Listeria monocytogenes

125 mg/kg

Cooked ham

Clostridium sporogenes

75-100 mg/kg

Geographic Area

Food in Which Nisin Is Permitted

Max. Level (mg/g)

 

Geographic Area

Food in Which Nisin Is Permitted

Max. Level (mg/g)

 

Abu Dhabi

Pasteurized, flavored, and long-life milks; processed cheese; other dairy products; canned foods

No limit

Mexico

Permitted additive

No limit

 

Processed cheese

500

 

Algeria

Processed cheese

100

Montenegro

Processed cheese

500

 

Argentina

Cheese, processed cheese, requeijao, and ricotta

500

Morocco

Clotted cream

400

 

Australia

Crumpets, flapjacks, and pikelets (hot plate products)

1000

Ripened and processed cheese

500

 

Cheese, processed cheese, and reduced-fat processed cheese and cheese spreads; processed cheese food; club cheese; blended cheese; canned tomatoes; tomato paste and tomato; puree with pH <4.5; canned soups given a botulinum process; beer

No limit

Semolina, tapioca and similar puddings

120

 

New Zealand

Processed cheese and cheese food, spreadable processed cheese, and processed cheese spread

500

 

Beer

200

 

Panama      

Fresh cheeses

No limit

 

Bahrain

Pasteurized, flavored, and long-life milks; processed cheese; cheese; other dairy products; canned foods

No limit

Papua New Guinea

Tomato puree, canned tomato pulp, juice and paste, canned fruit (all with pH <4.5), cheese

No limit

 

Bolivia

Permitted additive

No limit

 

Brazil

Cheese, processed cheese, pasteurized cheese, requeijao, and ricotta

500

Paraguay

Cheese, processed cheese, requeijao, ricotta

400

 

Peru

Permitted additive

No limit

 

Bulgaria

Cheese

200

Philippines

Processed cheese

100

 

Ice for storing fish

No limit

Qatar

Milk and milk products

No limit

 

Chile

Cheese

500

Russia

Processed cheese

200

 

China

Canned foods and plant protein

200

Canned vegetables

100

 

 

Dairy and meat products

500

Saudi Arabia

Processed cheese and processed cheese spread, processed cheese with vegetable oils, other foods and dairy products

500

 

Colombia

Cheese

500

 

Costa Rica

Cheese products

No limit

Serbia

Processed cheese

500

 

Croatia

Cheese

500

Singapore

Cheese, canned foods given a botulinum process

No limit

 

Mascarpone

400

 

Cyprus

Cheese, clotted cream, canned vegetables

No limit

Slovak Republic

Bakery products, sterilized and soused vegetables, concentrated milk products, desserts, cheese, ready meals, semi-canned products, mayonnaise and its products, sauces, creams, beer

500

 

Czech

Republic Cheeses

500

 

Semolina, tapioca and similar puddings

120

 

Ecuador

Egypt

All foods

Processed cheese and processed cheese paste

Not specified

500

 

South Africa

Cheeses, processed or blended cheese including cheese spread, processed cheese preparations, and soft cheese

500

 

Ecuador

All foods

Not specified

 

European Union

Clotted cream

400

 

Ripened and processed cheese

500

Sri Lanka

Permitted additive

No limit

 

Semolina, tapioca and similar puddings

120

Taiwan

Cheese

125

 

Mascarpone

400

Thailand

Processed cheese

100

 

Gibraltar

Canned foods (pH <4.5 or given botulinum process), cheese, clotted cream

No limit

Trinidad and Tobago

Canned foods given a botulinum process, clotted cream, cheese

No limit

 

Guyana

Canned foods, including canned meat, with pH <4.5, or given botulinum process, clotted cream

No limit

Tunisia

Clotted cream

400

 

Ripened and processed cheese

500

 

Hong Kong

Canned foods, cheese, clotted cream

No limit

Turkey

Clotted cream

400

 

Iceland

Ripened and processed cheese

500

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

Semolina, tapioca, and similar puddings

120

 

India

Processed cheese and cheese

100

Ukraine Ukraine

Preserved vegetables (green peas, tomatoes, colored cabbage, etc.)

100

 

Coconut water

125

Hard and processed cheese

500

 

Indonesia

Cheese preparations

500

 

Israel

Cheese (except soft white cheese)

No limit

Uruguay

Cheese, processed cheese, requeijao, and ricotta

400

 

Jordan

Processed cheese and spreadable processed cheese

500

 

United States

Pasteurized and processed cheese spreads with fruits, vegetables, or meats

1000

 

Malaysia

Cheese, canned foods given a botulinum process

No limit

 

Sauces and nonstandard salad dressings

400

 

Mauritius

Canned foods, cheese, clotted cream

No limit

Pasteurized, chilled soups

200

 

 

Liquid egg products (only allowed with written permission from the U.S. Department of Agriculture)

600

 

Sauces and nonstandard salad dressings

400

 

Venezuela

Processed cheese

500

 

Vietnam

Cheese

500

 
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