The application of Nisin as an alternative to chemical preservatives

Nisin, a natural biological preservative, has various practical applications in the preservation of baked foods as a substitute for chemical preservatives, as detailed below:

Effectively inhibiting specific microorganisms: Nisin has a strong inhibitory effect on heat-resistant Bacillus cereus, which causes spoilage in baked foods. Adding Nisin to baked products such as leavened scones, sweet bread, and pancakes can effectively inhibit the growth and reproduction of these microorganisms, thereby extending the shelf life of the products.

Maintaining food quality and flavor: Nisin has good flavor properties and does not adversely affect the color, aroma, or taste of baked foods. Compared with chemical preservatives, it can better preserve the original flavor of baked foods, allowing consumers to enjoy a purer taste. Additionally, Nisin can increase the heat sensitivity of some bacteria, enabling lower sterilization temperatures and shorter sterilization times during baking while maintaining the food's good color, which helps improve the quality of baked foods.

Determining appropriate addition levels and methods: Generally, adding 0.05g/kg to 0.2g/kg of Nisin to baked foods can effectively prevent microbial growth and address the issue of excessive total bacterial colonies. In practical applications, Nisin can be compounded with other natural preservatives or fresh-keeping agents to enhance the preservative effect. For example, compounding with sodium lactate can exert a synergistic effect, more effectively extending the shelf life of baked foods.

Meeting consumers' health needs: As consumers pay increasing attention to healthy foods, they are becoming more sensitive to the use of chemical preservatives in food. Nisin, as a natural preservative, has the advantages of high safety, no residues, and no drug resistance, which meets consumers' demand for natural and safe food. Baked foods using it as a substitute for chemical preservatives are more likely to be favored by consumers, helping to enhance the market competitiveness of products.