NISIN

Nisin Food Preservative

Applications Benefits Dosage(mg/kg)
Beverages Fruit juice Control the spoilage caused by Alicyclobacillus acidoterrestris 30–60
Tomato juice Control the spoilage caused by Bacillus coagulans 200-500
Beer, wine, fermented beverages, spirits Control the spoilage caused by Lactic acid bacteria 50-100
Dairy Sterilized whole milk & chocolate milk / milk-based beverage Control the spoilage caused by Bacillus stearothermophilusy, Mesophilic & thermophilic spoilage organisms 100
Stirred yogurt Inhibits yogurt starter culture (e.g. Streptococcus thermophilus, Lactococcus delbrueckii subsp bulgaricus) 20-50
Ripened cheese Growth control of Gram-positive bacteria 50-250
Processed cheese Growth control of Total plate count reduction 100-500
Chilled dairy desserts Growth control of Spoilage organisms, Heat resistant spore formers such as Bacillus spp. & Clostridium spp. 50-150
Meat Fermented sausages Growth control of Listeria monocytogenes 50-100
Vacuum packaged bologna type sausages Growth control of Lactic acid bacterial spoilage organisms 250-500
Meat slurries simulating cooked ham Growth control of Clostridium sporogenes 75-100
Culinary Dressings and sauces Growth control of Lactic acid bacteria, Clostridium, Bacillus 50-200
Beans in tomato sauce Growth control of Clostridium thermosaccharolyticum 200
Liquid egg products Growth control of Bacillus cereus, Lactobacillus innocua, Listeria monocytogenes 250-500

Two kind of package,500g/bag 20bags/carton.

25kg/bag/drum.