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Lowlands (E-234) is a food supplement, a natural antibiotic. Usually in the form of a white powder, we will well dissolve in water. It is used as a preservative in the food industry to increase the shelf life of products.
Lowland prevents the growth of microorganisms.

The active ingredient in the food supplement is a natural harmless antibiotic produced by lactic acid bacteria of the species Streptococcus lactis... Lowland - resistant to heat and acidic environments.
We offer an original preparation, a natural preservative, in which the content of nisin itself is from 2 to 3%, whey powder 5-7%, sodium chloride, which controls the activity. This drug does not include milk and other fats, milk sugars, starch. No ethyl alcohol.
Lowland prevents the growth of spore-forming heat-resistant gram-positive bacteria of the genus Clostridium and Bacillus... It inhibits the formation of botulinum toxins synthesized by bacteria, but is ineffective against yeast and molds.

Buy Nizin. (price from 1 kg to 10 - 3000 rubles / kg, from 10 - 100 kg - 2600 rubles / kg)
10 kg in a box. Made in China.

Instructions for use

• Pour boiled water into a prepared container (temperature + 30 ... 40 ° С).
  Stir thoroughly, add the required amount of the drug to the water, in the calculation of 20 parts by weight of water / 1 part by weight.
• Make sure that the drug is completely dissolved in water and the liquid does not contain any sediment.
• Pour the formed liquid mixture into the prepared container.

Attention!

1. Fermented milk products should be added immediately before packaging into commercial containers in order to prevent the destruction of beneficial microflora during the manufacturing process.
2. In the production of other products, milk should be pasteurized, with the drug already added, firstly, since it is heat-resistant, and secondly, the Nizin (E234) contained in it fully realizes antibacterial properties.
3. The recommended pH value for dissolution ranges from 3.0 to 3.5 /
   As the pH rises, it decreases, but the best recommended limits for the range of drug solutions are pH 3.0 - 8.0

The food additive listed in the classification table under the code number E 234 is a peptide antibacterial substance (antibiotic), the properties of a preservative of which are widely used in food production.

In nature, this substance "nisin" can be found in fermented milk products. It is formed in them as a result of exposure to microorganisms such as lacto-streptococci (Streptococcus lactis)

Origin: 2-synthetic;

Danger: the level is extremely low;

Synonymous names: E 234, valizin, lowland, E-234, valizin, Nisin.

general information

The preservative properties of this substance were first described by scientists in the middle of the last century (1944), however, it was noticed earlier that the genus of streptococcal microorganisms produce substances that suppress other lactic bacteria.

Already in the 50s of the last century, lowlands began to be produced on an industrial scale with the aim of using it in food production.

To obtain nisin, a fermentation method is used, in which bacteria such as Lactococcus Lactis are actively involved. Substrates of natural origin are used as raw materials for the cultivation of bacteria. Basically, it is milk or glucose.

If nisin is decomposed into chemical elements, it will be seen that it is similar in structure to peptide antibacterial substances: subtyline, duramycin and cinnamycin. One of the important properties of the substance is its excellent solubility in any aqueous medium.

As chemical formula the substance under the code number E-234 will look like this: C 143 H 230 N 42 O 37 S 7.

Influence on the body

Harm

The danger of Nizin for human health lies in the fact that, in addition to suppressing harmful microorganisms and bacteria, it is able to kill beneficial bacteria, thereby disrupting (like many other antibacterial agents) the beneficial intestinal microflora.

In this regard, the volumetric intake of this substance is not recommended for humans.

Benefit

As a useful substance, E 234 inhibits the activity and growth of gram-positive bacteria, such as streptococci, staphylococci and others. He (nisin) also shows activity against acid-fast bacteria and many types of spore-forming microorganisms.

The preservative properties of this substance are manifested through the inhibition of overgrowth of all types of bacterial spores, which are the cause of product spoilage during heat treatment. It is the lowland that helps to reduce the time period or temperature of exposure and at the same time preserve nutrients in food.

Usage

What products is this additive used in? First of all, this is cheese making, preservation of meat and dairy products and some vegetables, such as green pea, beans, mushrooms.

E 234 is also added to condensed milk, butter and some types of confectionery.

Winemaking is also not complete without E-234, in which the lowland improves the process of wine maturation.

In medicine, or rather in pharmacology, this substance is used directly as an antibacterial drug.

Legislation

In almost all countries of the world, including Ukraine and Russia, this type of additive is approved for use not only in pharmacology, but also in food production.

Nizin

It is initially present in milk, imparting its native self-preserving properties to the latter. The industrial production of nisin is actually the process of separating the preservative from whole milk. Nisin (E 234) is a polypeptide antibiotic, a waste product of lactic acid bacteria of the Streptococcus lactis species.

The antimicrobial action of Nisin is based on the destruction of the cytoplasmic membranes gram-long bacteria and their dispute, which survived the heat treatment. Nisin extends the shelf life of products subject to thermal spoilage. However, he not effective against mold, yeast and gram-negative bacteria, therefore it is advisable to use it in conjunction with preservatives based on sorbic acid.

Nisin is a cream or grayish powder. It is readily soluble in water, thermally stable, does not lose its properties at pH = 3.5-8.0.

APPLICATIONS OF NIZIN

Nisin is used as a preservative in many food products of heat treatment, it is used for canned food, ricotta, egg products, pasteurized or sterilized milk, drinks (beer, kvass), processed cheese, other dairy products, noodles fast food, food products from vegetable protein, fermentation products, meat products, etc. Read more below.

1. Production of dairy products - hard, soft, processed and acidophilic cheeses, milk cakes, ice cream. The most important use of Nisin in dairy products should be considered its use in the production of pasteurized, sterilized and condensed milk. Extends shelf life by 4-6 times. In cheeses, it is used to inhibit the growth of anaerobic spore-forming bacteria. Recommended dosages - 100 ... 200 g per 1 ton finished products.

2. Egg products - shelf life increases from 7 days to several weeks. Recommended dosages are 200 ... 300 g per 1 ton of finished product.

3. Salad dressings, sauces - stored 4 times longer. Recommended dosages are 50… 200 g per 1 ton of finished product.

4. Food products subject to surface spoilage - vegetables and fruits. The shelf life is increased by 2 times or more. Recommended dosages are 100… 200 g per 1 ton of finished product.

5. Production of canned food (meat, vegetables, fruit). Nisin effectively suppresses heat-resistant putrefactive bacteria and reduces the time of heat treatment (sometimes by 5-10 times). Recommended dosages are 100… 200 g per 1 ton of finished product.

6. Meat products. Heat-resistant bacteria that cause spoilage of meat products are very sensitive to Lowland. Surface treatment (spraying) before packaging extends the shelf life of meat products by 2-3 times.

7. Fish, shellfish, other seafood. This food has a very high rotting rate. Lowland inhibits the growth of gram-positive bacteria and significantly slows down the process. The method of use is the same as for meat.

8. Alcoholic drinks and kvass. Nisin does not inhibit yeast growth, but prevents acidification caused by lactic acid bacteria. Relevant for unpasteurized beers. The recommended dosage is 10 ... 40 mg per 1 liter of the finished product.

ADVANTAGES OF LOW AS A PRESERVATIVE

1. A wide range of antimicrobial activity of Nisin (especially against gram-positive spore-forming bacteria) makes its use useful in technological production cycles all major groups food products.

2. Nisin is a polypeptide that is rapidly degraded after eating by intestinal digestive enzymes. Research by doctors from the World Health Organization confirms non-toxicity Lowland. Does not affect human reproductive function, blood chemistry, kidney function, the frequency of cancer and stress. Back in 1969, the FAO / WHO Expert Committee on Food Additives recommended use of Nisin in food.

3. The use of Nisin as a food preservative reduces the heat treatment temperature and shortens its time. So coming down Energy consumption, rises the nutritional value product, it improves internal structure, taste and appearance, increase storage periods.

The table below shows the FO values ​​when using Nisin in the production of canned food from some types of products. FO is the required cooking time (in minutes) when canning while maintaining a temperature of 121 ° C in the center of the product.

HOW TO USE NISIN

Nisin is placed in a food product without any preparation (or in the form of a suspension solution in boiled water) and mixed well. Can be applied both before and after heat treatment. For some products (for example, fermented milk), the introduction of low-lying is permissible only at the stage of placing in consumer containers. Usual concentration for use: 100 ... 200 g / ton, maximum - 600 g / ton finished products. Combinations with other preservatives are possible, incl. benzoic and sorbic acids.

PRODUCT CHARACTERISTICS NISIN KAGLIFISIO KLERICHI

Release form: gray or white powder in plastic bottles 200 g or 1000 g.

Storage conditions: in a dry room protected from air and light at temperatures from 0 to 15 0 C. Nisin is stable (activity loss less than 10%) for 1 year in a closed container in compliance with the specified thermal regime.

Manufactured in accordance with the requirements of international quality standards ISO 9002.

New!

The company "Kirsch" starts supplying preservatives to Russia, produced by the Turkish company Maysa Gida San. These effective antibacterial agents of natural origin can be successfully used to replace chemical preservatives in the manufacture of a wide range of products in the meat, dairy, confectionery, bakery industry, and especially in cheese making.

MAYNISIN® NISIN is a polypeptide produced by the bacteria Lactococcus lactic. Possesses powerful antibacterial activity against a wide range of pathogens. Has no effect on the taste and aroma of the final product.

TECHNICAL INFORMATION

M A Y N I S I N®

MAYNISIN® Nizin , food additive E234 Lowland, is a polypeptide, a waste product of bacteriaLactococcus lactis. MAYNISIN® Nizin is a natural effective food preservative. Industrial production of nisin is based on the fermentation process of lactic bacteria. The antibacterial effect of nisin is based on the destruction of the cytoplasmic membranes of gram-positive bacteria and their spores that survived the heat treatment.

Activity

MAYNISIN® Nizin exhibits antibacterial activity against a wide range of gram-positive bacteria. It suppresses certain strains of the pathogen, such asClostridium botulinum, S. aureus, S. hemolyticus, L. monocytogenes., B. stearothermophilus, V.subtilis and some others, it is also effective against spores. However, it is not active against gram-negative bacteria, yeast and mold.

Application of MAYNISIN ® Nizin

MAYNISIN® Nizin As an effective natural food preservative, it can be used in a range of products with local approval. Some applicationsMAYNISIN® Nizin are given below:

1) Dairy products

Adding 0.05 g / kgMAYNISIN® Nizin into pasteurized milk, can increase the shelf life by more than 2 times.

MAYNISIN® Nizin in twice disinfected

milk sterilized at 115 ° C for 15 minutes can render the product insensitive to bacteria.

Usage 0.05g / kgMAYNISIN® Nizin in sour milk or fruit milk (about pH4), sterilized at 90 ° C for 20 minutes, can extend the shelf life from 6 days to over 1 month at room temperature.

Usage 0.05g / kgMAYNISIN® Nizin in pasteurized milk in bacteriafree packages, it can reduce the rate of putrefaction from 0.04% to 0%.

Addition from 0.08 g / kg to 0.1 g / kgMAYNISIN® Nizin canned condensed milk without sugar can inhibit the growth of heat-resistant spores in it and reduce the heating time by 10 minutes.

Adding 0.08 g / kgMAYNISIN® Nizin and processing at 121 ° C for 3 minutes canincrease the shelf life of skim milk, unsalted cream or flavored milk to 6 weeks at 40 ° C.

Addition from 0.05 g / kg to 0.1 g / kgMAYNISIN® Nizin when processing cheese will prevent

rotting caused by gram-positive bacteria (such asClostridium

botulinum, Anaerobic Clostridium, Lactobacillus bulgaricus etc. etc.)

2) Meat products

Addition from 0.05 g / kg to 0.15 g / kgMAYNISIN® Nizin combined with several otherspreservatives in the chilled meat product will increase its shelf life up to 3 months at ambient temperature. Surface treatment (spraying) before packaging extends the shelf life of meat products by 2-3 times.

3) Fruit juice

Rotting fruit juice is mainly due toBacillus alcalophilus, which is an acidic and heat-resistant bacterium and can grow and multiply at temperatures of 25 ° C-60 ° C and a pH of 2.5 to 6.0.B. alcalophiluscan contaminate the product during the juice production process when using water. Addition from 0.05g / kg-0.1g / kgMAYNISIN® Nizin can prevent the growth and reproduction of sporesB. alcalophilusand guarantee product quality.

4) Alcoholic drinks

-MAYNISIN® Nizin does not inhibit yeast and is approved for use in the fermentation of alcoholic beverages such as beer, fruit wines and other wine products. At preprocessing yeast,MAYNISIN® Nizin can replace the traditional acid wash method to eliminate bacterial contaminationLactolactis, which will increase the fermentation time and yeast aggregation. 1.0g / kg-1.5g / kgMAYNISIN® Nizin add to yeast with syrup and stir well, then store it for 4-6 hours.

Reduction of pasteurization time: add 0.01 g / kg - 0.05 g / kgMAYNISIN® Nizin into the product at the end of pasteurization.

Bacteria Blocking: Add 0.025g / kg-0.1g / kgMAYNISIN® Nizin before fermentation, residualMAYNISIN® Nizin in finished wine it can reach 0.01 g / kg-0.05 g / kg. Adding 0.1 g / kg MAYNISIN Nizin during the fermentation of grape wine can prevent pollution caused byLactobacillus Brevis, L. Casei and Leuconostoc spp... and others

5) Salad sauces and condiments

Adding 0.05g / kg-0.2g / kgMAYNISIN® Nizin in these types of products will prevent lactic acid bacteria and spores, reduce rotting of low-fat foods and foods with a low salt content, extend their shelf life by more than 3 times.

6) Canned foods

Canned food is often contaminated with some extremely heat-resistant spores and bacteria. These spores will cause food to not be kept in proper condition. Adding 0.1 g / kgMAYNISIN® Nizin , will allow canned food to extend the shelf life up to 2 years at high temperatures. In addition, its use in canned food can reduce heat treatment by 50%, which not only saves energy, but also improves nutritional value, appearance and quality of the product.

Nizin

Nizin (refers to natural preservatives)- can inhibit the overgrowth of all bacterial spores that cause spoilage in cooked foods. This is especially the case for the most heat-resistant bacterial spores, which can cause spoilage in foods that have been cooked under high temperature and subsequently stored in rooms with elevated temperatures. Bacterial spores exposed to heat are more sensitive to Nisin, so the effectiveness of the preservative is increased in combination with moderate heat pasteurization.

The use of Nisin in canning makes it possible to reduce the temperature and / or time of heat treatment, thereby preserving vitamins, biologically active substances and nutritional value of the product, namely, it reduces the loss of vitamin C by 30-35% and completely preserves beta-carotene. The stability of nisin in an acidic environment allows heat treatment of products without significant loss of activity.
Moreover, from the point of view of consumer qualities, the preservation of the natural appearance and taste of the product makes the use of nisin indispensable for canning.

Nisin's antimicrobial action extends to a wide variety of gram-positive organisms, including many spore-forming bacteria. Lowland inhibits the growth of spores and causes lysis of vegetative cells.

The most important spore-formers inhibited by Nisin are Clostridium botulinum, which causes botulism, and highly heat-tolerant organisms that cause spoilage, such as Bacillus stearothermophilus, Clostridium sporogenes and Clostridium thermossancharolyticum. This ability of Nisin to reduce the resistance of heat-resistant bacteria is extremely important.

The lowland also inhibits the growth of certain non-spore-forming bacteria such as Staphylococcus, Micrococcus and lactic acid bacteria. In addition, Nisin limits the growth of the pathogenic organisms Listeria monocytogenes.

In 2012, scientists at the University of Michigan in the course of research discovered the antitumor potential of nisin (E-234) in the treatment of squamous cell carcinoma of the head and neck. As it turned out, Nisin, acting on cancer cells, reduces tissue proliferation, causing cell death, thereby slowing down and stopping tumor growth.

Lowland effective: in cheese making; in canning (meat, fish, vegetables, juices); in the production of butter, condensed and dry dairy products, semi-finished products, salads, jellies; transportation of milk and meat; introduction into casings of cheeses and sausages, bakery (fight against potato disease), confectionery (creams, fillings), melange, sauces and pastes.

The use of Nizin is effective in the production of the following products:

• processed cheese
• milk, flavored milk drinks.
• condensed milk (no sugar)
• dairy desserts including cereals, sugar, cream, or whole milk
• sauces and pastes
• ready-made porridge
• various confectionery fillings
• canned peas, beans, potatoes
• canned mushrooms
• meat products and semi-finished products, minced meat, chilled and frozen products.
• salads, jellies
• vegetable and fruit juices and concentrates
• fish products and semi-finished products
• used to prevent potato bread disease

Nisin retains its activity for 2 years when stored in a dry room, at a temperature of 4 ° C to 25 ° C, under conditions excluding the ingress of direct sun rays... Packaged in a convenient plastic container of 500 g.

Buy preservative Nizin wholesale