Niseen® is a natural antimicrobial agent from non-animal source, possessing anti-microbial activity against a wide range of Gram-positive bacteria and their spores, which cause food spoilage. It is efficient, safe and free from harmful side effects.
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.
Niseen®-S
Niseen®- S possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.
Niseen®-S10
Niseen®- S10 contains higher concentration Nisin and less sodium chloride, which makes it suitable for food and cosmeceutical applications with demand of less sodium chloride content.
Niseen®-A
Niseen®- A possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.
Niseen®-H
Niseen®- H contains ultra-pure Nisin, for cosmeceutical and pharmaceutical applications.
About Nisin
Nisin
Nisin, the active ingredient in Niseen®, is an antibacterial used as a food preservative, produced by fermentation using the bacterium Lactococcus lactis on natural substrates, such as milk, dextrose or fungi. It is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.
Nisin is a rare example of a “broad-spectrum” bacteriocin, effective against many Gram positive organisms, including lactic acid bacteria (commonly associated with spoilage), Listeria monocytogenes (a known pathogen), etc.
Nisin is soluble in water and can be effective at levels nearing the parts per billion range. In foods, it is common to use Nisin at levels ranging from ~20-200ppm, depending on the food type and regulatory approval.
Approval and regulations
The joint FAO/WHO expert committee on food additives recognized nisin as a safe biological food additive in 1969.
Currently, the Joint Expert Committee on Food Additives (JECFA) indicates that nisin is a safe and suitable food antimicrobial with an acceptable daily intake of 0-33,000 units/kg body weight. Nisin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration.
As a food additive, it has E number E234 in Europe.
Articles about Nisin
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to The use of nisin (E 234) as a food additive – by EFSA, 15 March 2006
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to the safety in use of nisin as a food additive in an additional category of liquid eggs – by EFSA, 05 December 2006
About Nisin – by Siveele, 2013