The application effect of Nisin in baked goods

Nisin exhibits excellent application effects in baked foods, mainly reflected in aspects such as antibacterial activity and shelf-life extension, as detailed below:

Effectively inhibiting microbial growth: Nisin has a strong inhibitory effect on Gram-positive bacteria, especially on heat-resistant Bacillus cereus which causes spoilage of baked foods. For example, in steamed cakes, it can inhibit bacterial growth better than commonly used chemical preservatives like potassium sorbate.

Extending product shelf life: Adding an appropriate amount of nisin to baked foods such as leavened pancakes, sweet bread, and crepes can significantly extend the shelf life of the products. According to relevant standards, the maximum usage of nisin in bread and pastries is 0.3g/kg. Studies have shown that using compound preservatives (0.2g/kg nisin, 0.25g/kg sodium dehydroacetate, 0.3g/kg sodium propionate) can effectively inhibit the growth and reproduction of spoilage microorganisms in steamed cakes, thereby extending their shelf life.

Maintaining food quality: Nisin can increase the heat sensitivity of some bacteria. In the processing of baked foods, it can reduce the sterilization temperature and shorten the sterilization time, thereby reducing the impact of high temperatures on the quality of baked foods, maintaining the good color and flavor of the products, and saving energy at the same time.

High safety: Nisin is a natural antimicrobial peptide. After consumption, it is quickly hydrolyzed into amino acids under the action of the body's physiological pH and α-chymotrypsin. It has no residues, will not alter the normal intestinal flora, and will not cause drug resistance, which meets consumers' demand for healthy and natural foods.