It is a pure nisin product.
JFNP 250 is a polypeptide, which is produced by Lactococcus lactis. It is a natural and very effective food preservative. JFNP 250 has antimicrobial activity against a wide range of gram positive (+) bacteria.
It also inhibits certain strains of pathogens such as C. botulinum, S. aureus, S. haemolyticus, L. monocytogenes, B. stearothermophilus, B. subtilis and some others.
Ndi possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.
JFNP 250
JFNP 250 possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.
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.
