Food Preservative Nisin Supplier

The effectiveness and operability of nisin can be evaluated from multiple aspects. Here is a detailed analysis:

Effectiveness of Use

1. Preservation Effect:

Nisin effectively kills or inhibits the growth of Gram-positive bacteria that cause food spoilage, especially bacterial spores such as Staphylococcus, Streptococcus, Lactobacillus, Micrococcus, Clostridium, and Bacillus. It significantly extends the shelf life of various foods, including meat products, dairy products, liquid eggs and egg-containing processed products, salad dressings, soy sauce, and high-moisture or low-fat foods.

In heat-processed meat products, nisin can extend shelf life by 2 to 3 times. In seafood products such as fish and shellfish, it can inhibit Gram-positive bacteria, maintaining freshness and prolonging shelf life.

2. Safety:

Nisin is a natural bioactive antimicrobial peptide produced by Lactococcus lactis and extracted through biotechnology, making it pure, efficient, and safe.

It does not alter the normal gut microbiota, does not lead to antibiotic resistance issues, and does not exhibit cross-resistance with other antibiotics. Toxicological tests in various countries have proven that nisin is safe and has no toxic side effects.

Nisin is rapidly digested into amino acids by proteolytic enzymes in the human body and does not accumulate, making it a safe preservative.

3. Nutritional Value:

Composed of various amino acids, nisin is a peptide compound that can be absorbed and utilized as a nutrient by the human body.

Operability

1. Solubility:

Nisin is a solid powder that needs to be dissolved in water or liquid for use. Its solubility varies at different pH levels; for example, in neutral water (pH=7), its solubility is 49 mg/ml, while in 0.02M HCl, it increases to 118 mg/ml. This solubility feature facilitates the easy addition and mixing of nisin in food processing.

2. Stability:

Nisin exhibits excellent acid and heat resistance. Under acidic conditions (e.g., in dilute hydrochloric acid at pH=3), it retains 100% activity after 15 minutes of autoclaving at 121°C. In alkaline conditions (e.g., in skimmed milk at pH=6.5), it only loses 15% of its activity after 15 minutes of pasteurization at 85°C. This stability allows nisin to maintain its preservation effect during food processing and storage.

3. Ease of Use:

The use of nisin is relatively convenient; it can be dissolved in water or food according to the specified dosage. Additionally, it can be combined with other food preservatives to expand its antibacterial spectrum and enhance its preservation effect.

Overall, nisin demonstrates excellent effectiveness in terms of significant preservation effects, safety, and nutritional value. In terms of operability, it possesses good solubility, stability, and ease of use, making it a compound with broad application prospects and important value in the food industry.