Nisin Manufacturer in China,Extend Food Shelf Life

The use of Lactococcus lactis in food production, particularly its production of nisin, helps reduce nutrient loss. Nisin, as a highly effective natural preservative, can significantly inhibit most Gram-positive bacteria, including some heat-resistant spore-forming bacteria. Therefore, during food production, adding an appropriate amount of nisin can reduce the required sterilization temperature and time. For example, after adding nisin to fresh milk, effective sterilization can be achieved at a lower temperature and in a shorter time, thereby reducing the damage to nutrients caused by high temperatures.

The application of nisin can also reduce the intensity of heat treatment, a common method used in food processing for sterilization. However, excessively high temperatures and prolonged treatment times often lead to nutrient loss in food. Nisin inhibits bacterial growth and reproduction, thereby reducing the need for intense heat treatment and protecting the food's nutritional components.

By lowering sterilization temperatures and shortening processing times, the use of nisin also helps improve the quality of food. High temperatures and prolonged heat treatment can alter the color, texture, and flavor of food, but using nisin allows for better preservation of the food's original qualities while ensuring safety.

Since nisin can reduce sterilization temperatures and shorten processing times, it also helps save energy during food processing, which is significant for improving production efficiency and reducing costs.

Nisin not only helps reduce nutrient loss but also effectively extends the shelf life of food. By inhibiting bacterial growth and reproduction, it can delay the spoilage process, thereby extending the product's shelf life.

The use of Lactococcus lactis in food production, particularly the application of nisin, helps reduce nutrient loss and offers various benefits. These advantages have led to its widespread use and promotion in the food industry.