RAW MATERIAL: Water, corn
COLOR: White
FORM: Powder with a gentle fermented flavor
PACKAGING: 15kg carton
RECOMMENDED DOSAGE: 0.2%-0.8%(the actual amount depends on the actual situation.)
USAGE: Add it or its aqueous solution directly to food ingredients.
SHELF LIFE: 15 months, be stored in cool and dry place, sealed preservation.
APPLICATION: It widely used in various rice and flour products, baked products, tomato sauce, and fresh meat, etc.
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Adjust acidity, control total bacterial count, and extend shelf life.
| Inhibited Bacteria | Preserve | |
| Bakery | Mold, yeast, lactic acid bacteria, Bacillus, Staphylococcus aureus, etc. | Mildew, swelling, sourness, stickiness, and discoloration |
| Fresh meat | Pseudomonas, Lactic acid bacteria, Escherichia coli, Salmonella, Gram-positive bacteria, Gram-negative bacteria,etc. | Sour, sticky, smelly |
| Salad dressing | Yeast, mold, lactic acid bacteria, Bacillus,etc. | Discoloration, mold, sourness, bitterness, separation, thinning |
Buffered vinegar powder a64 has a good inhibitory effect on mold, yeast, lactic acid bacteria, Bacillus, and Gram-positive bacteria.
Lowers environmental pH.
Destroys microbial cell membranes.
Interferes with microbial metabolism.
Maintain effective acidity.
Results of antibacterial experiments of A64 against different microorganisms
A64 has a good inhibitory effect on Gram-positive bacteria Staphylococcus aureus (G+) and Listeria monocytogenes (G+) and Gram-negative bacteria Escherichia coli (G-) and Pseudomonas aeruginosa (G-).
The inhibition rate increases with the increase of concentration. At 2.0%, the inhibition rate of Gram-positive bacteria can reach more than 90%, and the negative inhibition rate is nearly 100%.
Compared with the positive control potassium 0.5% potassium sorbate, the addition ratio of potassium cinnamate 0.4-0.5% can achieve the same effect.
When the addition amount of A64 is 1% or 1.2%, the fungal inhibition effect is consistent with that of 0.5% potassium sorbate.
The antibacterial effect of A64 on Bacillus stearothermophilus and Bacillus cereus was generally good. Compared with the positive control potassium sorbate 0.5%, the addition ratio of A64 vinegar powder 0.4 could achieve the same effect.
It widely used in various bakery products, sauce products, fresh meat, salad dressings.
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