PREVENTION OF SPOILAGE OF ALCOHOLIC BEVERAGES BY NISIN

摘要

This invention relates to the use of Nisin an antimicrobial substance (produced by certain strains of Streptococcus lactis) for controlling the growth of spoilage bacteria in alcoholic beverages both during and after production. The process of the invention comprises adding to or incorporating in an alcoholic beverage an amount of nisin or nisin-producing culture sufficient to inhibit spoilage. In more detail up to 100 International Units of Nisin is added per millilitre of wort or alcoholic beverage.