Nisin Chinese Exporter,Good Stability

Nisin exhibits stability under acidic conditions, which is one of its key physicochemical properties. Its high stability in acidic environments allows it to retain its activity during various food processing and preservation processes, effectively serving as a preservative.

The stability of nisin is significantly influenced by pH levels. At lower pH values (around pH 3.0), it can withstand high-temperature treatments, such as heating at 121°C for 15 minutes, with minimal loss of activity. However, as the pH increases, its stability decreases substantially. For example, at pH 5, nisin can lose up to 40% of its activity, while at pH 9.8, more than 90% of its activity is lost.

Under acidic conditions, nisin not only remains stable at room temperature but also withstands high-temperature treatments. This characteristic allows it to retain its preservative effects during food processing procedures, such as pasteurization or high-temperature sterilization.

The solubility of nisin also varies at different pH levels, which affects its efficacy in practical applications. It dissolves more easily under acidic conditions, making it easier to incorporate into food products and effectively perform its preservative role.

Additionally, nisin's stability in food is influenced by the food matrix. Some large food components, such as milk and broth, can provide a protective effect, greatly enhancing its stability.

Due to its stability in acidic environments and heat tolerance, nisin is widely used in the production of dairy products, meat products, sauces, seasonings, and beverages. In these foods, it effectively inhibits Gram-positive bacteria that cause spoilage, thereby extending shelf life and improving food safety.

The stability of nisin under acidic conditions is one of its most important characteristics, making it a valuable preservative in the food industry. In practical applications, it is crucial to adjust its usage according to the specific food and processing conditions to maximize its preservative effect.