ANTIMICROBIALS

Antimicrobial is used to prevent biological deterioration by inhibiting or killing unwanted bacteria, yeasts and molds throughout food shelf-life.

Handary focuses on producing antimicrobials which are natural, safe and effective, responding to the growing demand from consumers for natural solutions, stringent national food safety legislation and the need of food manufacturers to protect their brands. The functionality of individual antimicrobial is defined by the types of micro-organism they target (including but not limited to yeasts and molds, Gram-positive and Gram-negative spoilage bacteria and pathogens) in a variety of food and beverages. The main antimicrobial products are spanned into 8 categories as below:

① Natap^® | Natalac^® | Natasan™ Natamycin

② Epolyly^® ε-Polylysine

③ NisinA^® Vegetal Nisin A | NisinZ^® Vegetal Nisin Z

④ Lysoch^® Lysozyme

⑤ Befresh™ Protective cultures

⑥ Proteria^® Fermented sugar and vinegar

⑦ Plantéria^® Citrus extracts, Mushria™ Mushroom extracts and Chitoly™ Mushroom chitosan

⑧ PhageX^® Bacteriophage

① Natap^® | Natalac^® | Natasan™ Natamycin

Natamycin is a biological polyene macrolide fungicide and is produced by fermentation of the bacterial strain Streptomyces natalensis. It offers a strong protection against yeasts and molds at a low dosage. The fungicidal effect is due to natamycin’s ability to bind to ergosterol and other sterol groups in the yeast and fungal membrane. On application, the low water solubility of standard natamycin ensures that it remains on the surface of foods such as cheese and dried sausage, where most molds occur, while the improved solubility of recrystallized natamycin can be added into food and beverage, where most yeasts occur.

At Handary, Natamycin is used as an active ingredient under the brand of Natap^®, Natalac^®, and Natasan™, which are designed to meet specific application needs. Their primary functionalities include:

• Growth control of yeast and mold

② Epolyly^® ε-Polylysine

ε-Poly-L-lysine is a biological polymer, which includes ε-Poly-L-lysine produced by a submerged aerobic fermentation of Streptomyces albulus PD-1, and ε-Poly-L-lysine Hydrogen chloride produced by a controlled fermentation of Streptomyces diastatochromogenes. Both ε-Poly-L-lysine offer a strong protection against total plate count such as fungi, yeast, gram-positive bacteria and gram-negative bacteria. The antimicrobial effect is due to ε-Poly-L-lysine’s ability to kill bacteria immediately on contact by causing the burst of the bacterial cell, or by depleting the bacteria's source of food preventing bacterial reproduction.

At Handary, we provide Epolyly^® ε-Poly-L-lysine and Epolyly^® HCL ε-Poly-L-lysine Hydrogen chloride, which have been identified to meet different pH-based foods and beverages. Primary functionalities include:

• Growth control of Total Plate Count (TPC)

③ NisinA^® | NisinZ^® Vegetal Nisin

Nisin is a natural bacteriocin, which includes Nisin A and Nisin Z, produced by fermenting different sauerkraut’s bacteria Lactococcus lactis spp.. Both types of Nisins are effective against Gram-positive bacteria including spore forming bacteria, Bacillus_and Clostridium, lactic acid bacteria, Listeria and Staphylococcus, but insensitive to yeast and mold. In food applications, Nisin Z has a higher solubility and diffusion characteristics compared with Nisin A in high-acid food, while Nisin A has a higher solubility and diffusion than Nisin Z in weak-acid food, which are important characteristics for food applications.

At Handary, we provide NisinA^® vegetal Nisin A and NisinZ^® vegetal Nisin Z, whose primary functionalities are:

• Growth control of Gram-positive bacteria

④ Lysoch^® Lysozyme

Lysozyme is a natural antimicrobial enzyme, produced by extraction from egg white or by fermentation from food culture. Egg-white lysozyme is effective against Gram-positive bacteria, while Microbial lysozyme is effective against both Gram-positive and Gram-negative bacteria. In general, lysozyme can attack cell wall polysaccharides of different bacterial species, especially Gram-positive bacteria, leading to rupture of the cell wall and killing of the microorganism.

At Handary, we provide 2-sourced lysozyme in the Lysoch^® ranges, whose primary functionalities are:

• Lysis of Gram-positive and Gram-negative bacteria

Picture 1 Generating our natural antimicrobial solutions

⑤ Befresh™ Protective cultures

Protective cultures are a group of bacterial strains including Lactobacillus spp. and Propionibacterium freundenreichii subsp. shermanii. They offer a strong protection against yeast, mold, Listeria and Clostridium in fresh and fermented dairy and fruits. In complex food micro-ecosystems, protective cultures compete with undesired micro-organisms for nutrients and oxygen. Spoilage and pathogenic bacteria are then inhibited by competitive exclusion.

At Handary, we provided an array of protective cultures in the Befresh™ ranges, whose primary functionalities are:

• Growth control of yeast, mold, Listeria and Clostridium

⑥ Proteria^® Fermented sugar and vinegar

Fermented sugar and vinegar are a natural metabolite produced by fermenting selected food-grade cultures from sugar-based ingredients. The substrates are fermented to obtain organic acids used to control a_Wand pH value to form barriers against microorganism growth, maximizing overall quality and microbial stability in bakery, culinary, meat and poultry, fish and seafood.

At Handary, we provided fermented sugar and vinegar in the Proteria^® ranges, whose primary functionalities include:

• Increase microbial stability

⑦ Plantéria^® Citrus extracts | Mushria™ Mushroom extracts | Chitoly™ Mushroom chitosan

Natural extracts are a novel compound antimicrobial extracted from citrus and mushroom. Citrus extracts are natural water-soluble extracts derived from citrus fruits that contain a group of GRAS ingredients of bioflavonoids, polyphenols, citric acid and ascorbic acid, and is mainly used as a multi-hurdle antimicrobial in a variety of foods. Mushroom extracts are a group of natural peptides, protein and polymer compounds extracted from edible mushroom including Lentinus edodes, Pseudoplectania nigrella, Leucopaxillus albissimus, Dacryopinax spathularia, Agaricus bisporus and Pleurotus ostreatus, which show a broad antimicrobial action against fungi, gram-positive and gram-negative bacteria in a variety of foods.

At Handary, we provide Citrus extracts in the Plantéria^® ranges, mushroom extracts in the Mushria™ ranges and mushroom chitosan in Chitoly^® ranges, whose primary functionalities are:

• Growth control of Total Plate Count (TPC)

⑧ PhageX^® Bacteriophage

Phages are the natural enemy of bacteria and therefore are logical agents for the control of bacterial pathogens, such as Listeria, Salmonella, and E. coli etc. A phage is composed entirely of proteins and nucleic acids, so their breakdown products consist of exclusively of amino acids and nucleic acids, both of which are present in abundance in food products, so distribution within a given environment can be seen as a natural process.

At Handary, we provided a group of bacteriophages in the PhageX^® ranges, whose primary functionalities are:

• Inhibition of Listeria, Salmonella and E. Coli