Nisin for food preservatives

Nisin is a polypeptide substance composed of 34 amino acids, characterized by its non-toxic, safe, and natural properties, making it widely applied in the field of food preservation. It can effectively inhibit Gram-positive bacteria that cause food spoilage, such as Listeria, Staphylococcus aureus, Clostridium botulinum, and various other spoilage microorganisms, significantly extending the shelf life of food products.

In meat products, the addition of 5-15g of nisin per 100kg of product, combined with a small amount of other preservatives, can extend the shelf life of chilled meat products to more than three months under room temperature conditions. In canned foods, adding 0.1g/kg of nisin can preserve the products for two years under hot conditions. Moreover, incorporating nisin into plant protein foods, such as soy milk and peanut milk, can triple the shelf life.

Due to its natural, efficient, and safe characteristics, nisin has become a good alternative to chemical preservatives. Once consumed, nisin can be degraded into amino acids by proteases in the body and absorbed without affecting the gut flora. Internationally, including in Europe, the United States, Australia, New Zealand, Japan, and over 60 other countries and regions, nisin is an approved food preservative.

As a biological preservative, nisin holds a broad application prospect in the food industry. With the reduction of production costs and the increasing demand for natural and healthy foods among consumers, its application in food preservation is expected to expand further.