CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Bologna sausage

Growth of heterofermentative lactic acid bacteria during fermentation of fermented sausages causes off-flavors and aromas (e.g. from acetic acid) or gas pockets or pin-holes from the formation of carbon dioxide in sausages. 

NisinA® and NisinZ® have been proven to efficiently control LAB in fermented sausage. 

 Handary Shelf-life Solutions for Bologna sausage

Applications

Benefits

Brands

Dosage

Labeled as

Bologna sausage

Growth control of Gram+ bacteria

NisinA® / NisinZ®

250-500 mg/kg

Nisin

 

 

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
NisinZ® - Gram + inhibitor for Bologna sausage
NisinA® - Gram + inhibitor for Bologna sausage
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