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Low-temperature stable nisin


Low-temperature stable nisin plays a key role in preserving refrigerated foods.

Nisin is a natural preservative that inhibits most Gram-positive bacteria, especially having a strong inhibitory effect on the spores of Bacillus, which makes it outstanding in food preservation, effectively extending the shelf life of food.

The low-temperature stable nisin maintains its activity in cold environments. Under refrigeration conditions, many foods are prone to spoilage due to microbial proliferation. Nisin can stably exist in such low-temperature environments and continue to exert its preservative effect, thereby ensuring the freshness and safety of refrigerated foods.

Moreover, nisin is safe to use. It can be rapidly decomposed into amino acids in the human body without producing toxic side effects. Therefore, using low-temperature stable nisin to preserve refrigerated foods can not only extend the shelf life of the food but also ensure its safety.

In the preservation of refrigerated foods, low-temperature stable nisin can be widely applied to various foods, such as meats, dairy products, seafood, etc. By adding it to these foods, it can effectively inhibit the growth of microorganisms, maintaining the freshness and taste of the food.

Although low-temperature stable nisin has an excellent preservative effect, it is still necessary to pay attention to adding an appropriate amount during use. Excessive use may affect the flavor and taste of the food, and may even have adverse effects on human health. Therefore, relevant standards and regulations should be followed when using it.

Low-temperature stable nisin plays an important role in the preservation of refrigerated foods, effectively extending the shelf life of food and ensuring its safety. As people's concern for food safety and health continues to increase, its application prospects in the food industry will become even broader.