Nisin Import Prices,Food Ppreservation

The appropriate addition of nisin according to food preservation needs is an important measure to ensure food safety and extend shelf life. Nisin is a natural antimicrobial peptide produced by Lactococcus lactis, widely used in the food preservation field due to its effectiveness, non-toxicity, safety, and lack of side effects.

Nisin effectively inhibits most Gram-positive bacteria and has a strong inhibitory effect on spores of Bacillus species. Its optimal active pH is 3, with low solubility and stability under alkaline conditions, making it less effective for preserving alkaline foods. It can be digested by gastrointestinal proteases into amino acids, leaving no residue, not affecting beneficial gut bacteria, and not causing antibiotic resistance or cross-resistance with other antibiotics.

Different foods have varying preservation needs based on their composition, processing methods, and storage conditions. Therefore, before adding nisin, it is essential to clarify the specific preservation requirements, including the desired preservation effect, shelf life, and food pH.

Based on the characteristics of nisin and food preservation needs, the appropriate addition amount can be calculated. Here are recommended addition amounts for common foods:

·Soy milk: 0.1g/kg to 0.15g/kg, extending shelf life by over three times.

·Silken tofu: 0.1g/kg, extending shelf life by over five times.

·Dried tofu: 0.1g/kg, combined with a small amount of other preservatives, can achieve a shelf life of six months with proper sterilization.

·Peanut milk (pre-treated to have fewer than 40 colony-forming units/ml): 0.1g/kg, with a shelf life of over one month at room temperature.

Additionally, the addition amount of nisin for other food types, such as dairy products, meat products, and canned foods, should also be adjusted based on specific conditions. The method of adding nisin can also affect its preservation effectiveness. Generally, it should be evenly dispersed throughout the food to ensure full antimicrobial action. Care should be taken to avoid adverse reactions with other additives that could affect the taste and quality of the food.

After adding nisin, regular microbial testing of the food should be conducted to monitor its preservation effectiveness. If the preservation effect is poor or signs of spoilage are observed, the addition amount should be adjusted promptly, or other preservation measures should be taken.

The appropriate addition of nisin according to food preservation needs is essential for ensuring food safety and extending shelf life. During the addition process, it's crucial to understand the characteristics of nisin, clarify food preservation needs, calculate the appropriate addition amount, and pay attention to the addition method and monitoring preservation effectiveness.