Nisin Export Grade 1414-45-5,Inhibit the Acidity of Sour Milk Fermentation

Nisin can inhibit the continued increase in acidity during the fermentation of sour milk, helping to maintain its taste and quality. Mechanistically, nisin is a narrow-spectrum antimicrobial peptide extracted from the secondary metabolites of Lactococcus lactis, which has the ability to suppress bacterial growth. During the fermentation process, as lactic acid bacteria proliferate, the acidity gradually increases; nisin can inhibit the activity of these bacteria, thereby slowing the rate of acidity increase.

With the addition of nisin, the rate of acidity increase during the fermentation of sour milk significantly slows down. This is because nisin inhibits the proliferation and metabolic activity of lactic acid bacteria, resulting in reduced lactic acid production. By preventing further increases in acidity, nisin helps maintain the taste and quality of sour milk. Excessive acidity can lead to an overly sour taste and even undesirable flavors, and nisin’s addition can help prevent such issues.

In sour milk production, nisin can be used as a preservative or freshness agent. By adding an appropriate amount, it can extend the shelf life of sour milk while preserving its good taste and quality. Additionally, it can be used in combination with other preservatives or freshness agents to further enhance its effectiveness.

While nisin has many advantages in sour milk production, it is important to pay attention to the amount added and consider its interactions with other components. Furthermore, it is essential to comply with food safety standards when using nisin. Excessive amounts may affect the taste and quality of sour milk and could even have adverse health effects. Therefore, strict control of the dosage is necessary. As this ingredient may interact with other components, compatibility testing should be conducted during use. It is crucial to follow national food safety standards and regulations to ensure the safety and quality of the product.

Nisin offers benefits such as inhibiting acidity increase and maintaining taste and quality in sour milk production. Attention should be paid to dosage, interactions with other ingredients, and adherence to food safety standards when using it.