NisinZ®

Vegetal Nisin Z

Model NO.: 0302

Introduction
Features
Applications
Regulations

NisinZ^®Vegetal Nisin Z is a mixture of closely related antimicrobial polypeptides produced by strains of Lactococcus lactis subsp. Lactis obtained from sauerkraut. Recognized internationally as a well-defined, highly effective food antimicrobial agent with low toxicity and a well-established history of safe use, nisin is currently approved for use in a wide range of food products, including cheese and cheese products, dairy desserts, meat and meat products, canned vegetables and soups and bakery products in various countries around the world.

NisinZ^® is effective against Gram-positive bacteria and has also been shown to be effective against Gram-negative bacteria when applied as part of the hurdle technology approach (simultaneous application of several processes or barriers) to food safety and preservation. NisinZ^® inhibits spoilage microorganisms including lactic acid spoilage bacteria, thus helping to prolong shelf life and retain food quality. It has also been used increasingly as a primary intervention to inactivate or inhibit the outgrowth of pathogenic food microorganisms such as Listeria, Staphylococcus, and Mycobacterium, and the spore forming bacteria, Bacillus and Clostridium, thereby helping to increase food safety.

Solubility

Vegetal Nisin is greyish powder, and usually needs to be dissolved into water and other liquid in use. Its solubility varies according to pH. For example, at pH 2.5, solubility is 4.8 x 106 iu/ml, whereas at pH 5.0, solubility is 1.6 x 106 iu/ml.

Figure 1

Stability

Figure 2

Comparison: NisinA® and NisinZ®

In food applications, NisinZ® has a higher solubility and diffusion characteristics compared with NisinA® in high-acid food, while NisinA® has a higher solubility and diffusion than NisinZ® in weak-acid food, which are important characteristics for food applications.

MIC

Genus	Species	MIC(mg/kg)
Alicyclobacillus	Alicyclobacillus acidoterrestris	5-10
Bacillus	Bacillus brevis	2.5-12.5
	Bacillus cereus	0.7-13.51
	Bacillus coagulans	0.7-13.51
	Bacillus licheniformi	0.7-13.51
	Bacillus macerans	0.7-13.51
	Bacillus megaterium	0.7-13.51
	Bacillus pumilis	0.7-13.51
	Bacillus subtilis,	0.7-13.51
	Bacillus sporothermodurans	0.7-13.51
	Bacillus stearothermophilus	0.7-13.51
Brochothrix	Brochothrix thermosphacta	2.5-12.5
Clostridium	Clostridium bifermentans	1.25-12.5
	Clostridium botulinum	1.25-12.5
	Clostridium butyricum	1.25-12.5
	Clostridium histolyticum	1.25-12.5
	Clostridium pasteurianum	1.25-12.5
	Clostridium perfringens	1.25-12.5
	Clostridium putrificum	1.25-12.5
	Clostridium sordelli	1.25-12.5
	Clostridium sporogenes	1.25-12.5
	Clostridium tertium	1.25-12.5
	Clostridium Thermosaccharolyticum	1.25-12.5
	Clostridium tyrobutyricum	1.25-12.5
Desulfotomaculum	Desulfotomaculum nigrificans	3.25-12
Enterococcus	Enterococcus faecalis	2.5-13.5
Enterococcus	Enterococcus faecium	2.5-13.5
Lactobacillus	Lactobacillus bulgaricus	1.25-12.5
	Lactobacillus brevis	1.25-12.5
	Lactobacillus buchneri	1.25-12.5
	Lactobacillus casei	1.25-12.5
	Lactobacillus curvatus,	1.25-12.5
	Lactobacillus helveticus	1.25-12.5
	Lactobacillus fermentum	1.25-12.5
	Lactobacillus lactis	1.25-12.5
	Lactobacillus plantarum	1.25-12.5
Leuconostoc	Leuconostoc oenos	3.25-15.0
Leuconostoc	Leuconostoc mesenteroides	3.25-15.0
Listeria	Listeria innocua	5.0-50.0
Listeria	Listeria monocytogenes	5.0-50.0
Pediococcus	Pediococcus damnosus,	2.5-12.5
Pediococcus	Pediococcus pentosaceus	2.5-12.5
Sporolactobacillus	Sporolactobacillus inulinus	17.5
Staphylococcus	Staphylococcus aureus	25

Description	NisinZ^® is a standard min. 2.5% Nisin Z concentration powder, produced by fermentation using the bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods and during production to extend the shelf life by decomposing gram-positive ad pathogenic bacteria.
Key benefits	- Allergen free - A safe and potent alternative to all synthetic, chemical and animal-derived antimicrobials. - Improved food safety by controlling pathogens, such as Clostridium botulinum,Listeria 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	NisinZ concentration (w/w)	≥2.5%
	Sodium Chloride (w/w)	≥75%
	Moisture (w/w)	0.5-1.5%
Heavy metals	Lead (mg/kg)	<1
	Arsenic (mg/kg)	<1
	Mercury (mg/kg)	<1
Microbiological specification	Total plate count (cfu/g)	≤1,000
	Escherichia coli (cfu/g)	≤10.0
	Salmonella (/25g)	Absent
	Listeria monocytogenic (/25g)	Absent
Physical/Chemical specifications	Appearance	Grey white powder
Physical/Chemical specifications	pH of 10% aqueous solution	3.1-3.6
Packaging	NisinZ^® is available in 500g and 5kg 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

Products	Applications		Targeted microorganisms	Dosage
NisinZ^®	Pastry	Cakes, pudding	Bacillus cereus	120 mg/kg
	Juices	Apple juices	Alicyclobacillus acidoterrestris	30-60 mg/kg
	Juices	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
	RTE soups and broths	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

APPLICATION AREAS

Select typical case studies

5.1.1.1 Condensed milk

5.1.1.4 Soy milk

5.1.1.3 Pasteurized milk

Hard cheese

5.1.2.8 Yogurt

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
Abu Dhabi		No limit	Mexico	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
			New Zealand	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	Papua New Guinea		No limit
Brazil	Cheese, processed cheese, pasteurized cheese, requeijao, and ricotta	500	Paraguay	Cheese, processed cheese, requeijao, ricotta	400
Brazil		500	Peru	Permitted additive	No limit
Bulgaria	Cheese	200	Philippines	Processed cheese	100
Bulgaria	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	Russia	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	Saudi Arabia		500
Costa Rica	Cheese products	No limit	Serbia	Processed cheese	500
Croatia	Cheese	500	Singapore	Cheese, canned foods given a botulinum process	No limit
Croatia	Mascarpone	400	Singapore	Cheese, canned foods given a botulinum process	No limit
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
Czech	Semolina, tapioca and similar puddings	120
Ecuador Egypt	All foods Processed cheese and processed cheese paste	Not specified 500
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
Guyana		No limit	Tunisia	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
Iceland	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
India	Coconut water	125		Hard and processed cheese	500
Indonesia	Cheese preparations	500		Hard and processed cheese	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	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

NisinZ®

APPLICATION AREAS

Select typical case studies

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