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 |
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