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 NisinA® 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.

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 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 mesenteroides
3.25-15.0
Listeria
Listeria innocua
5.0-50.0
Listeria monocytogenes
5.0-50.0
Pediococcus
Pediococcus damnosus,
2.5-12.5
Pediococcus pentosaceus
2.5-12.5
Sporolactobacillus
Sporolactobacillus inulinus
17.5
Staphylococcus
Staphylococcus aureus
25

 

 

DESCRIPTION

NisinA® is a standard food grade Nisin A concentrate, produced by fermentation using bacterium Lactococcus lactis  subsp. lactis obtained from sauerkraut. It is used in processed foods to extend shelf life by decomposing Gram-positive bacteria.

 

KEY BENEFITS

 Growth control of Gram-positive bacteria.

 Shelf life extension;

 Natural, consumer-friendly labeling.

 

APPLICATIONS

All types of foods

 

DIRECTION FOR USE

In general, to deploy NisinA® dipping solution with cold boiled water or distilled water, then add direction into foods.

 

COMPOSITION

Nisin A concentration (w/w)

2.5%

Sodium Chloride (w/w)

75%

Loss on drying (% w/w)

3%

*The exact percentage variations may occur from batch to batch.

 

HEAVY METALS

Lead (mg/kg)

1

Arsenic (mg/kg)

1

 

MICROBIOLOGICAL SPECIFICATIONS

Total aerobic count (/g)

100

E. Coli (/25)

Absent

Salmonella (/25g)

Absent

 

PHYSICAL / CHEMICAL SPECIFICATIONS

Appearance

Light brown to Grey white powder

pH of 1% aqueous solution

2.5-3.5

Particle size

100 mesh>90%

*Appearance variations may occur from batch to batch.

 

NUTRITIONAL DATA

Approximate values for Nutrition labelling per 100g.

 

Contribution to energy level is insignificant at recommended usage levels.

Energy

   81 calories/100g

Protein

18.4 g/100g

Carbohydrate

1.3 g/100g

-Sugar

<0.5 g/100g

Fat

<0.1 g/100g

-Saturated fat

<0.1 g/100g

-Trans. fat

<0.1 g/100g

Total dietary fiber

1.2 g/100g

Vitamin A

<10 μg /100g

Vitamin C

13.5 mg/100g

Ash

<77.4 g/100g

 

PACKAGING

NisinA® is available in 500 gr/bottle with integral, tamper-proof seals. Packaging is available in other quantities.

 

Plastic bottle and pouch materials comply with Regulation (EU) No 10/2011.

 

STORAGE CONDITIONS

Conditions:

24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. When opened, store at approx. 20°C in original container.

 

Shelf life:

Shelf life is 24 months when stored according to recommendations.

 

COUNTRY OF ORIGIN

Belgium

 

ALLERGENS

Components

Yes / No

  Peanut or its derivatives

No

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

No

  Sesame or its derivatives

No

  Eggs or its derivatives

No

  Fish or its derivatives

No

  Crustaceans and shellfish or their derivative

No

  Soy or its derivatives

No

  Wheat, triticale or their derivatives

No

  Mustard or its derivatives

No

  Milk or its derivatives (e.g. Lactose)

No

  Sulphites

No

 

CERTIFIED- STATUS

The product is certified by KOSHER, HALAL and ISO22000:2005.

 

GMO- STATUS

According to regulations Ec No. 1829/2003 and 1830/2003.

Microorganisms used for the production of this product are not genetically modified.

 

REGULATION STATUS

NisinA®   has been approved as a food preservative worldwide. Its addition level for commonly consumed foods ranges from 100 to 600 mg/kg. The regulations governing the use of NisinA® vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available as appendix 1.

Food

Targeted bacteria

Dosage (mg/kg)

 

Bakery

Crumpets

Bacillus cereus

150-250

 

Beverages

Fruit juice

Alicyclobacillus acidoterrestris

30–60

Tomato juice

Bacillus coagulans

200-500

Beer, wine, fermented beverages, spirits

Lactic acid bacteria (Lactobacillus, Pediococcus)

50-100

 

Culinary

Liquid egg products

Bacillus cereus, Lactobacillus innocua, Listeria monocytogenes

250-500

Pasteurized soups

Bacillus

100-250

Dressings and sauces

Lactic acid bacteria, Clostridium, Bacillus

50-200

Asparagus

Clostridium sporogenes

400

Okra

Bacillus stearothermophilusy

500

Green peas

Thermophilic spore forming bacteria, Bacillus stearothermophilusy

100-250

Beans in tomato sauce

Clostridium thermosaccharolyticum

200

Canned tomatoes

Bacillus coagulans, Bacillus subtilis mesentericum,

Clostridium butyricum

100

Canned potatoes

Bacillus subtilis, Clostridium sporogenes

100

Canned soup (lecso)

Flat sour spoilage bacteria

400

 

Dairy

Reduced fat milk

Bacillus spp.

50

Sterilized whole milk & chocolate milk/milk based beverage

Bacillus stearothermophilusy, Mesophilic & thermophilic spoilage organisms

100

HTST & reduced heat treated milk

Total plate count, (Lactobacillus spp., Bacillus spp.)

50-100

Skim milk

Listeria monocytogenes

25-50

Stirred yogurt

Inhibits yogurt starter culture  (e.g. Streptococcus thermophilus, Lactococcus delbrueckii subsp bulgaricus)

20-50

Pasteurized double cream

Gram positive Spoilage organisms

25-100

Clotted cream

Bacillus ceres

400

Ripened cheese

Clostridium tyrobutyricum, Clostridium butyricum, Listeria monocytogenes, Listeria innocua

50-250

Various processed emmental & cheddar cheeses

Clostridium sporogenes, Clostridium tyrobutyricum, Clostridium butyricum

100-250

Pasteurized process cheese spreads

Clostridium botulinum

100-500

Processed cheese

Anaerobic spore formers, Total plate count reduction

100-500

Chilled dairy desserts

Spoilage organisms, Heat resistant spore formers such as Bacillus spp. & Clostridium spp.

50-150

 

Meat, Poultry and fishes

Fermented sausages

Listeria monocytogenes

50-100

Vacuum packaged bologna type sausages

Lactic acid bacterial spoilage organisms

250-500

RTE turkey bologna

Listeria monocytogenes

125

Meat slurries simulating cooked ham

Clostridium sporogenes

75-100

 

DIRECTION FOR USE

In general, to deploy NisinA® dipping solution with cold boiled water or distilled water, then add direction into foods.

APPLICATION AREAS

Select typical case studies

NisinA®   has been approved as a food preservative worldwide. Its addition level for commonly consumed foods ranges from 100 to 600 mg/kg. The regulations governing the use of NisinA® vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available as appendix 1.

Geographic Area

Food categories

Max. Level (mg/g)

 

Abu Dhabi

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

No limit

 

Algeria

Processed cheese

100

 

Argentina

Cheese, processed cheese, requeijao, and ricotta

500

 

Australia

Crumpets, flapjacks, and pikelets (hot plate products)

1000

 

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

 
 

Bahrain

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

No limit

 

Bolivia

Permitted additive

No limit

 

Brazil

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

500

 

Bulgaria

Cheese

200

 

Ice for storing fish

No limit

 

Chile

Cheese

500

 

China

 

Canned foods and plant protein

200

 

Dairy and meat products

500

 

Colombia

Cheese

500

 

Costa Rica

Cheese products

No limit

 

Croatia

Cheese

500

 

Mascarpone

400

 

Cyprus

Cheese, clotted cream, canned vegetables

No limit

 

Czech

Republic Cheeses

500

 

Semolina, tapioca and similar puddings

120

 

Ecuador

All foods

Not specified

 

Egypt

Processed cheese and processed cheese paste

500

 

Ecuador

All foods

Not specified

 

European Union

Clotted cream

400

 

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

 

Mascarpone

400

 

Gibraltar

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

No limit

 

Guyana

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

No limit

 

Hong Kong

Canned foods, cheese, clotted cream

No limit

 

Iceland

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

 

India

Processed cheese and cheese

100

 

Coconut water

125

 

Indonesia

Cheese preparations

500

 

Israel

Cheese (except soft white cheese)

No limit

 

Jordan

Processed cheese and spreadable processed cheese

500

 

Malaysia

Cheese, canned foods given a botulinum process

No limit

 

Mauritius

Canned foods, cheese, clotted cream

No limit

 

Mexico

Permitted additive

No limit

 

Processed cheese

500

 

Montenegro

Processed cheese

500

 

Morocco

Clotted cream

400

 

Ripened and processed cheese

500

 

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

 

Papua New Guinea

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

No limit

 

Paraguay

Cheese, processed cheese, requeijao, ricotta

400

 

Peru

Permitted additive

No limit

 

Philippines

Processed cheese

100

 

Qatar

Milk and milk products

No limit

 

Russia

Processed cheese

200

 

Canned vegetables

100

 

Saudi Arabia

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

500

 
 

Serbia

Processed cheese

500

 

Singapore

Cheese, canned foods given a botulinum process

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

 
 

South Africa

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

500

 

Sri Lanka

Permitted additive

No limit

 

Taiwan

Cheese

125

 

Thailand

Processed cheese

100

 

Trinidad and Tobago

Canned foods given a botulinum process, clotted cream, cheese

No limit

 

Tunisia

Clotted cream

400

 

Ripened and processed cheese

500

 

Turkey

Clotted cream

400

 

Ripened and processed cheese

500

 

Semolina, tapioca, and similar puddings

120

 

Ukraine

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

100

 

Hard and processed cheese

500

 

Uruguay

Cheese, processed cheese, requeijao, and ricotta

400

 

United States

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

1000

 

 

Sauces and nonstandard salad dressings

400

 

Pasteurized, chilled soups

200

 

Liquid egg products

600

 

Sauces and nonstandard salad dressings

400

 

Venezuela

Processed cheese

500

 

Vietnam

Cheese

500

 

 

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