Nisin in Condiments,as Food Preservative

The preservative effect of nisin in condiments is mainly reflected in its high antibacterial efficiency, safety and non-toxicity, practical application, and regulatory support.

Nisin effectively inhibits a variety of Gram-positive bacteria, such as lactobacilli, streptococci, micrococci, staphylococci, and Listeria. It is especially effective against spore-forming bacteria like Bacillus and Clostridium, which are common spoilage microorganisms in condiments. Nisin works by disrupting their cell wall structures, thereby preventing their growth and reproduction, ultimately extending the shelf life of condiments. It acts on microorganisms by initially adsorbing to the cell membrane, interacting with it through ionic interactions and the molecular C-terminal and N-terminal, forming pore-like channels that lead to leakage of intracellular substances and eventually causing cell death.

Nisin is a natural preservative and has been proven safe for human consumption through pathological and toxicological studies. It does not cause any adverse reactions and is quickly hydrolyzed into amino acids in the human body, leaving no residues and having no negative impact on the normal intestinal flora.

In condiments, the amount of nisin added is typically determined based on the characteristics and needs of the product. For example, in condiments like salad dressings, the addition amount is generally 0.05 to 0.2 g/kg. This can effectively inhibit the growth of lactic acid bacteria and spores, reduce spoilage in low-fat and low-salt products, and extend their shelf life by more than three times.

The use of nisin not only effectively extends the shelf life of condiments but also maintains the color, aroma, taste, and texture of the product. It can be used in combination with chemical preservatives, reducing the amount of chemical preservatives required and thereby lowering potential harm to the human body.

Nisin as a food preservative is widely recognized and applied internationally. It is permitted in many countries and regions for use in food to extend shelf life and maintain food quality. In China, it is also approved as a food preservative, with corresponding standards and regulations in place for its use.

Nisin is a significant preservative in the condiment industry, being safe, non-toxic, and residue-free, making it an ideal choice for preserving condiments.