|MadSci Network: Microbiology|
Nisaplin® TECHNICAL DATA Nisaplin® brand nisin is a natural antimicrobial agent used worldwide since 1953 to control bacterial spoilage in both heat-processed and low-pH foods. Nisin, the active ingredient in Nisaplin®, is effective against a wide range of Gram-positive bacteria, both as vegetative cells and as spores. It is a small peptide produced by Lactococcus lactis, a bacterium which occurs naturally in milk. Typical Composition Nisaplin® is standardised to reliably deliver a specific concentration of nisin; the typical composition is: Nisin - 2.5% Sodium Chloride - 77.5% Protein - 12% Carbohydrate - 6% Moisture - 2% Stability Nisin is a polypeptide and is most stable in acid conditions. Nisin is soluble in aqueous environments. Some loss of activity is expected when nisin is used in heat-processed foods. Compensation factors are built in to treatment levels recommended by our Technical Services Department. Food Specifications Nisaplin® conforms to all major international specifications, including the FAO/WHO specification for nisin concentrate, and the FDA specification for nisin preparations. At normal levels of use, it does not affect the colour, odour or flavour of the finished product. Manufacturing Process Nisaplin® is manufactured by controlled fermentation of Lactococcus lactis in a milk-based medium. The nisin produced is concentrated, separated and spray-dried before milling into fine particles and standardised by the addition of sodium chloride. Our ISO 9001 accreditation requires our manufacturing process to conform to strict hygienic conditions and all ingredients conform to food grade specifications. Activity Levels The nisin activity of Nisaplin® and its concentration in foods is determined by microbiological assay. Analytical assistance is available from Aplin & Barrett's Technical Services Department and, if needed, samples can be sent to them for evaluation. Packaging and Storage Nisaplin® can be stored at ambient temperature. It is stable for 2 years from the date of manufacture when stored in the original containers in dry conditions, away from direct sunlight and at 4o to 25oC. Nisaplin®, an off- white powder, is supplied in 1 kilogram polyethylene bottles. Quality and Safety Our ISO 9001 accreditation requires our manufacturing process to conform to strict, hygienic conditions. All ingredients conform to food grade specifications. Food Additive Legislation Nisin is an approved additive in most major food producing countries. It is designated as a GRAS substance in the USA and has specific approval in, among others, EU, Australasia and Mercosur. Please contact us for further information. Nisaplin® Labelling The European Union has assigned to nisin the number E234. Elsewhere it may be included on the product label as 'nisin preservative', 'permitted preservative' or 'natural preservative', depending on local regulations. Bacterial Sensitivity to Nisaplin® Nisaplin® can control a range of bacteria from the following species: BACTERIAL SENSITIVITY TO NISAPLIN® ALICYCLOBACILLUS SPP Gram-positive, aerobic, spore-forming BACILLUS SPP Gram-positive, aerobic and facultative anaerobic, spore- forming CLOSTRIDIUM SPP Gram-positive, obligate anaerobic, spore-forming DESULFOTOMACULUM SPP Gram-variable, obligate anaerobic spore-forming ENTEROCOCCUS SPP Gram-positive, aerobic or anaerobic, non-spore- forming LACTOBACILLUS SPP Gram-positive, aerobic or anaerobic, non-spore- forming. capable of growth at low pH. Many associated with production of dairy products LEUCONOSTOC SPP Aerobic and anaerobic, non-spore-forming. LISTERIA SPP Gram-positive, aerobic and anaerobic, non-spore-forming. MICROCOCCUS SPP Gram-positive aerobic, non-spore-forming. PEDIOCOCCUS SPP Gram-positive, aerobic and anaerobic, non-spore-forming. STAPHYLOCOCCUS SPP Gram-positive, aerobic and anaerobic, non-spore- forming. SPOROLACTOBACILLUS SPP Gram-positive, aerobic and anaerobic, spore- forming, capable of growth at low pH. Nisaplin® will not control Gram-negative bacteria, yeasts or moulds. Topical News Bacillus sporothermodurans is a thermophillic, heat-resistant bacterium which is a cause of great concern in UHT in many parts of the world. This can be very effectively controlled by Nisaplin®.
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