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Nisin, a bacteriocin produced by Lactococcus lactis during metabolism, is widely used in the field of food preservation. Research on the synergistic effects of nisin with other preservatives mainly focuses on enhancing antimicrobial effects and reducing the amount of a single preservative used through the combined use of different types of preservatives.

Nisin is a polypeptide produced by Lactococcus lactis, composed of 34 amino acid residues with a molecular weight of approximately 3500 Da. It inhibits most Gram-positive bacteria, particularly showing strong inhibitory effects on Bacillus spores. However, it has weaker inhibitory effects on Gram-negative bacteria, molds, and yeasts.

Nisin is very stable under acidic conditions, especially when the pH is less than 2.0, where it can withstand autoclaving at 121°C without losing activity. Under neutral and alkaline conditions, its activity decreases.

Nisin is a high-efficiency, non-toxic, safe, and side-effect-free natural food preservative. After consumption, it is quickly hydrolyzed into amino acids under physiological pH conditions and the action of α-chymotrypsin in the human body, posing no adverse effects on humans.

Synergistic Effects of Nisin with Other Preservatives

Natamycin

·Synergistic Effect: The combination of natamycin and nisin can simultaneously inhibit the growth of fungi and bacteria, extending the shelf life of foods. Natamycin mainly inhibits molds and yeasts, while nisin targets Gram-positive bacteria. Together, they cover a broader range of microorganisms.

·Application Examples: In foods such as pickles, egg yolk mooncakes, and chicken, the combination of nisin and natamycin shows good antimicrobial effects with minimal impact on the sensory quality of the food.

Tea Polyphenols

·Synergistic Effect: The combined use of tea polyphenols and nisin can enhance the preservation effect of chilled meat. Tea polyphenols have broad-spectrum antibacterial properties and can inhibit the growth of various bacteria and molds. Combined with nisin, they can further enhance antimicrobial activity.

·Application Examples: Studies show that a composite solution of tea polyphenols, nisin, and sodium lactate can significantly extend the shelf life of chilled meat.

Sodium Dehydroacetate and Sodium Propionate

·Synergistic Effect: The combined use of nisin with chemical preservatives such as sodium dehydroacetate and sodium propionate can significantly inhibit the growth of spoilage microorganisms in foods like steamed cakes, with better antimicrobial effects than using chemical preservatives alone.

·Application Examples: Adding a composite preservative of 0.2 g/kg nisin, 0.25 g/kg sodium dehydroacetate, and 0.3 g/kg sodium propionate to steamed cakes can significantly improve product quality and extend shelf life.

Other Preservatives

Nisin can also be combined with chelating agents (such as EDTA), phosphates, and citrates to enhance its inhibitory effects on Gram-negative bacteria. These combinations can expand nisin's antimicrobial spectrum, making it more effective in various food preservation applications.

The synergistic effects of nisin with other preservatives are mainly based on the complementary and synergistic effects between different preservatives. By using a combination of different types of preservatives, a comprehensive inhibition of different types of microorganisms in food can be achieved, thereby improving the preservation effect. Additionally, the combined use can reduce the amount of a single preservative used, minimizing adverse effects on humans and the environment.

Research on the synergistic effects of nisin with other preservatives is of great significance in the field of food preservation. Through scientifically and reasonably combining different types of preservatives, the preservation effect of food can be significantly enhanced, and shelf life extended.