Nisin


It is a pure nisin product.

Nisin is a polypeptide, which is produced by Lactococcus lactis. It is a natural and very effective food preservative. Nisin has antimicrobial activity against a wide range of gram positive (+) bacteria.

It also inhibits certain strains of pathogens such as C. botulinum, S. aureus, S. haemolyticus, L. monocytogenes, B. stearothermophilus, B. subtilis and some others.

 Ndi possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.

Ndi

Ndi possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.

Key Benefits

• Effectively inhibits Gram-positive bacteria, and controls pathogens, such as Clostridium botulinum, Listeria monocytogenes, and Bacillus cereus.

• Extends shelf life.

• Effective over a wide range of pH values (3-8).

• Maintains the desired food flavors, and improves cost efficiency due to the low dosage rate used.

• Meets consumer demands for food protected with natural additives by fully or partially replacing synthetic additives.

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