Beijing Oriental Rada Biotech Nisin

1.Fresh milk and dairy products:
Adding 0.05g/kg nisin to fresh milk, it can control bacterial spoilage and extend the shelf life to 2-3 times. Revealed by American experiments, adding nisin to reduced fat milk, no salt butter,degrease milk and flavored milk, it can extend the shelf life to six weeks even at 45 ℃ .

2.Liquid egg and egg products:
Adding 0.05-0.1g/kg nisin can efficiently inhibit bacillus spp and extend the shelf life from seven days to one month.

3.Salad and sauce:
Adding nisin to salad or sauce, it can efficiently control the growth of lactococcus lactis and spore and extend the shelf life to four times. The recommended amount is 0.05-0.2g/kg.

4.Canned foods:
Showed by many research, adding nisin to canned vegetable, it can control bacterial spoilage and shorten the time of heat processing required; adding nisin to canned rice wine, it can reduce 90% time of the heat processing, enhance product quality; adding nisin to canned bean, the shelf life can be extent to two years even at 55 ℃ .

5.Cured meat/sea foods
The shelf life extend to 2-3 times when using nisin. We can spray nisin liquid on the surface of the products or add nisin into products with the dosage of 0.1-0.2g/kg.

6.Canned soup/juice and drink
Adding 0.1-0.2g/kg can efficiently inhibit the growth of bacteria spores.