Application of Nisin in Plant-based Foods

As a natural antimicrobial peptide, Nisin holds broad innovative application prospects in plant-based foods. It can effectively replace chemical preservatives, meeting consumers’ demands for natural and healthy food. Below is a detailed overview of its specific applications in plant-based foods:

1. Application in Plant-Based Dairy Alternatives

Plant-based dairy alternatives such as plant-based milk, yogurt, and cheese often have short shelf lives due to microbial contamination. Nisin can effectively control the growth of harmful bacteria in these products, including lactic acid bacteria and Bacillus species. For example:

Adding 0.1 g/kg of Nisin to soy milk can extend its shelf life by 3–5 times.

In plant-based yogurt, when combined with appropriate sterilization conditions (e.g., adding 0.05 g/kg of Nisin plus sterilization at 90°C for 20 minutes), the shelf life can be extended from 6 days to 1 month.

2. Application in Plant-Based Meat Alternatives

Plant-based meat alternatives like plant-based burgers, sausages, and nuggets have high moisture content and rich nutrients, making them prone to bacterial growth. Nisin can inhibit Gram-positive bacteria in these products (e.g., Listeria monocytogenes, Staphylococcus aureus), thereby extending shelf life. Meanwhile, it does not affect the texture or flavor of plant-based meat alternatives and reduces the use of chemical preservatives—aligning with consumers’ demand for healthy food.

3. Application in Plant-Based Beverages

Plant-based beverages, including fruit juices, vegetable juices, and plant protein beverages, also face the challenge of microbial contamination. Nisin can be used to inhibit bacterial growth in these beverages, particularly heat-resistant bacterial spores. For instance, adding 0.05–0.1 g/kg of Nisin to fruit juice beverages can prevent the growth and reproduction of Alicyclobacillus spores, ensuring the quality of the beverages.

4. Application in Plant-Based Baked Goods

Plant-based baked goods such as bread, cakes, and cookies are susceptible to mold and bacterial contamination during storage. Nisin can be used in combination with other natural preservatives (e.g., natamycin) to expand its antimicrobial spectrum. This combination effectively inhibits heat-resistant Bacillus cereus in bread, extending the product’s shelf life.

The application of Nisin in plant-based foods not only replaces chemical preservatives to improve food safety and extend shelf life but also aligns with consumers’ pursuit of natural and healthy food. As consumers’ awareness of health and environmental protection continues to grow, the application prospects of Nisin in plant-based foods will become even broader.