Preservative Nisin,Producing Animal Kimchi

Nisin is an antimicrobial peptide produced by Lactococcus lactis that specifically binds to the membrane proteins of Gram-positive bacteria, interfering with their cell wall synthesis and exerting an inhibitory effect. This mechanism provides nisin with a highly selective bactericidal action against Gram-positive bacteria, while being non-toxic to humans and animals.

Application of Nisin in Animal-Based Pickles, such as Marinated Chicken Feet:

·Inhibition of Harmful Microorganisms: Animal-based pickles, like marinated chicken feet, have high water activity and rich nutrients, making them susceptible to microbial contamination and spoilage. Nisin effectively inhibits the growth and reproduction of these harmful microorganisms, particularly heat-resistant spores, Clostridium botulinum, Listeria, and others, thereby extending the shelf life of marinated chicken feet.

·Improvement of Product Flavor: The use of nisin can also reduce the intensity of heat treatment, preventing excessive heating that could lead to the separation of bone and meat and loss of flavor, thus enhancing the taste and quality of products like marinated chicken feet.

·Composite Preservation Effects: In practical applications, nisin is often used in combination with other preservatives, such as sodium diacetate and sodium dehydroacetate, to further enhance preservation effects.

This combined preservation method significantly slows the growth rate of total bacterial counts and coliforms in products, effectively extending shelf life.

As a natural preservative, nisin is recognized as GRAS (Generally Recognized As Safe) by authoritative organizations such as the Codex Alimentarius Commission (CAC) and the U.S. Food and Drug Administration (FDA). Long-term consumption of nisin has not shown significant side effects, and its metabolites are harmless to humans.

In the production of animal-based pickles like marinated chicken feet, the addition of an appropriate amount of nisin can significantly improve product quality and stability. For example, adding nisin during the soaking process can markedly slow the growth of total bacterial counts and coliforms, effectively preserving the product and extending the shelf life of marinated chicken feet.

Nisin has a significant preservation effect on animal-based pickles such as marinated chicken feet, with a clear antibacterial mechanism, high safety, and good application results. In actual production, the amount and timing of nisin use can be determined based on specific product requirements and process conditions.