CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Fermented sausage
Growth of heterofermentative lactic acid bacteria during the fermentation of sausages causes off-flavors and aromas (e.g. from acetic acid) or gas pockets or pinholes from the formation of carbon dioxide.
 
NisinA ® and NisinZ® have been proved to efficiently control LAB in fermented sausages. 
 
Handary Shelf-life Solutions for Fermented sausage

Applications

Benefits

Brands

Dosage

Labeled as

Fermented sausage

Growth control of Gram+ bacteria

NisinA® / NisinZ®

50-100 mg/kg

Nisin

 
NATURAL PROTECTIVE SOLUTIONS
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NisinZ® - Gram + inhibitor for Fermented sausage
NisinA® - Gram + inhibitor for Fermented sausage
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