food products : nisin

Product Information

Nisin is a natural antimicrobial agent used as a preservative in heat processed, non-fermented and low pH foods to extend shelf life by suppressing gram-positive spoilage and pathogenic bacteria.

As a food additive, it has E number E234.

Structural unit and Molecular Structure

Nisin is an inhibitory polycyclic peptide with 34 amino acid residues. It is produced by fermentation using the bacterium Lactococcus lactis. Commercially it is obtained from natural substrates including milk and is not chemically synthesized.
Chemical Formula: C₁₄₃H₂₂₈N₄₂O₃₇S₇    ;  Molecular weight: 3348 g/mol

Manufacture and Quality Control of Nisin

milk bacteria Streptococcus LACTIS - DEEP FERMENTATION -SEPERATION PROCESS - CONCENTRATION PROCESS - STANDARDIZED BY THE ADDITION OF SODIUM CHLORIDE(SALT) - 2.5% NISIN(balance sodium chloride and denatured milk solids) - SPREY-DRIED and MILLED INTO FINE PARTICLES- CONTROLS ON THE FINAL PRODUCT-PACKING

Regarding Quality Control points during and after production of Nisin, note that RADA brand Nisin meets with FCC IV and USP, GMO-free and other international food additive standards. Products are produced in accordance with CGMP/HACCP /ISO requirements. We have the certification of ISO9001:2000, ISO22000 (HACCP), HALAL and KOSHER.

Properties and Application of Nisin

Microbiologic Character: Generally speaking, Nisin is effective enough to inhibit the growth of gram-positive spoilage and pathogenic bacteria.

Solubility and stability:

Antimicrobial property:  Due to its highly selective spectrum of activity against gram-positive and pathogenic bacteria (Clostridium botulinum spores, Listeria, Enterococcus and Bacillus sporothermodurans). Used alone, it is not effective on gram-negative bacteria (like E coli), yeasts, and molds. However, research suggests that it may be useful against some gram-negative bacteria when used in conjunction with other preservatives like potassium sorbate and natamycin. It is also employed as a selective agent in microbiological media for the isolation of gram-negative bacteria, yeast and moulds.

Application:
Nisin can be used in a variety of foods: 
· Processed and Maturated Traditional Cheese Production
· Mascarpone Cheese Production
· Clotted Cream Production
· Pasteurized Liquid Egg Production
· Desserts like semolina and tapioca puding Production

Presentation Units and Shelf Life

Product Name	Packaging Unit	Packaging Type	Shelf Life	Storage Conditions
Nisin	500 gr.	High Density Food Grade plastic bottle	24 months	Sealed and stored in dry conditions, at Room Temperature.

Please contact us at 0 232 463 1740 to be provided for the documents you might need such as Halal, Kosher, HACCP, NON GMO Statement, Allergen Statement, MSDS, Specification Sheet, Certificate of Analysis, Health Certificate, ISO 9001:2000 and ISO 22000:2005.