USE OF NISIN TO PREVENT SPOILAGE OF ALCOHOLIC BEVERAGES

摘要

This specification discloses the beneficial antibacterial effects of Nisin on brewery contaminants, particularly beer-spoilage lactic acid bacteria. There is disclosed a process for controlling the growth of spoilage bacteria in alcoholic beverages or during their production, said process comprising adding to or incorporating in said beverages or during their production an amount of Nisin or a Nisin-producing culture sufficient to inhibit spoilage. Suitably an amount of up to 100 International Units of Nisin is added per milliliter of wort or alcoholic beverage.