High Quality Nisin,Exclusively for Food

Nisin, as a biological preservative, can significantly extend the shelf life of canned foods. It has strong inhibitory effects on various Gram-positive bacteria, particularly heat-resistant bacterial spores that cause spoilage in canned foods, such as spores of Bacillus stearothermophilus and Clostridium thermosaccharolyticum. These bacterial spores may survive the canning process and grow under favorable conditions, leading to spoilage of the canned products. The addition of nisin effectively inhibits the growth of these bacteria, thereby extending the shelf life of canned foods.

During the canning process, heat treatment is a critical method for killing microorganisms and ensuring food safety. However, intensive heat treatment often negatively affects the nutritional content, flavor, and color of the food. The incorporation of nisin can reduce the intensity and duration of heat treatment, thereby preserving the nutritional value, flavor, and color of the canned foods while extending their shelf life. For example, research has shown that the addition of 0.1g/kg of nisin to canned foods can allow them to be stored for 2 years under hot conditions, while also reducing the intensity of heat treatment by half, thus saving energy.

Since the addition of nisin can reduce the intensity and time of heat treatment, it helps to better maintain the quality of canned foods, including preserving sensory characteristics such as taste, color, and flavor, as well as retaining the nutritional content of the food. This is of significant importance in enhancing the market competitiveness of canned foods and improving consumer satisfaction.

In practical applications, nisin has been widely used in various canned foods, such as meat, fish, and vegetable cans. The appropriate addition of nisin can significantly extend the shelf life of these canned products while maintaining good product quality. For instance, minced shrimp meat, which usually has a shelf life of only 2 days, can achieve a shelf life of 60 to 70 days with the addition of nisin.

Nisin, as a highly effective and safe biological preservative, has remarkable advantages in extending the shelf life of canned foods. Its strong antibacterial properties, reduction of heat treatment intensity, and maintenance of product quality make nisin highly promising for widespread application in the canned food industry.