Nisin lowers the pasteurization temperature of fruit juice

In the beverage industry, Nisin can effectively reduce the pasteurization temperature of fruit juices, which represents a significant breakthrough.

Nisin is a polypeptide substance produced by Streptococcus lactis with excellent antibacterial properties, particularly strong inhibitory effects against Gram-positive bacteria. Heat-resistant microorganisms such as Bacillus acidocaldarius are commonly present in fruit juices. Traditional pasteurization requires relatively high temperatures to effectively kill these microorganisms, but high temperatures can cause problems such as loss of nutrients, changes in flavor, and deterioration of color in the juices. However, Nisin can inhibit the growth and reproduction of these heat-resistant bacteria; adding an appropriate amount of it to fruit juices can make the heat-resistant bacteria in the juices more sensitive to temperature. For example, studies have found that when the concentration of Nisin is between 0.004-0.04 ppm, the heat resistance of Bacillus stearothermophilus is significantly reduced.

Therefore, in the process of fruit juice pasteurization, utilizing the antibacterial properties of Nisin can reduce the temperature required for sterilization, minimize the adverse effects of heat treatment on juice quality, and save energy. For instance, in grape juice production, combining Nisin with sonothermal sterilization technology can maximize the retention of nutrients in grape juice while ensuring sterilization effectiveness. The sterilization effect is comparable to that of traditional pasteurization, and the color and flavor of the juice are closer to those of fresh juice. In addition, as a natural preservative, Nisin has high safety. It can be hydrolyzed into amino acids under the action of enzymes and physiological pH conditions in the human body, without causing problems such as drug resistance. It meets consumers' demand for natural and healthy foods and provides a better sterilization and preservation solution for the development of the beverage industry.