Natural antimicrobials as additives and ingredients for the preservation of foods and beverages - Natural Food Additives, Ingredients and Flavourings - page 131

Table 6.1 Examples of nisin applications, typical addition levels and supporting

references

Food Nisin

(μg/g)

Typical target
organism

References

Processed cheese 2.5-15 Bacillus, Clostridium Somers and Taylor (1987),

Delves-Broughton (1998)

Milk and milk
products

0.25-1.25 Bacillus, Clostridium Maisnier-Patin et al . (1995),

Wirjantaro and Lewis
(1996), Wirjantaro et al .
(2001)

Pasteurised chilled
dairy desserts

1.88-5 Bacillus, Clostridium Sukumar et al . (1976),

Anon. (1985)

Liquid egg 1.25-5 Bacillus Delves-Broughton et al .

(1992)

Pasteurised soups 2.5-6.25 Bacillus

Crumpets 3.75-6.25 Bacillus cereus Jenson et al. (1994)

Fruit juice 0.75-1.5 Alicyclobacillus

acidoterrestris

Komitopoulou et al. (1999),
Yamasaki et al. (2000),
Peña et al . (2006), Walker
and Phillips (2008)

Canned vegetables 2.5-5 Geobacillus

stearothermophilus,
Thermoanaerobacterium
thermosaccharolyticum

Gillespy (1953), O'Brien
et al . (1956), Duran et al .
(1964), Hernandez et al .
(1964), Nekhotenova
(1961), Vas et al . (1967)

Dressings and sauces 1.25-5 Lactic acid bacteria,

Bacillus

Muriana and Kanach
(1995), Beuchat et al .
(1997)

Processed meats
such as bologna,
frankfurter sausages

5-10 Lactic acid bacteria,

Brocothrix
thermosphacta

Davies et al . (1999), Gill
and Holley (2000)

Sous-vide foods 2.5-6.25 Bacillus Cabo et al . (2009)

￿ ￿ ￿ ￿ ￿

Ricotta cheese 2.5-5 L. monocytogenes,

Bacillus

Davies et al . (1997)

Beer Lactic acid bacteria Ogden and Tubb (1985),

Ogden (1986, 1987), Ogden
et al . (1988)

Pitching yeast wash 25-37.5

Reduced
pasteurization

0.25-1.25

During fermentation 0.63-2.5

Post fermentation 0.25-1.25

Source: Expanded from Thomas et al. (2000), Delves-Broughton and Weber (2010).