Wholesale Food Grade Nisin,Food Preservation

As a natural and efficient food preservative, nisin has been widely used in the food industry. It mainly interferes with the normal function of cell membrane, causes the penetration of cell membrane, leads to nutrient loss and membrane potential decline, thus killing or inhibiting the growth of pathogenic bacteria and spoilage bacteria. This mechanism mainly acts on microbial cells. It has no direct effect on the physical structure of food.

When nisin is added to food as a preservative, its molecular structure is small, and it will not chemically combine with macromolecular substances in food (such as protein, starch, etc.), so it will not change the shape of food, such as shape, texture, etc., its addition in food is usually small, and its taste is mild, and will not have a significant impact on the taste of food. At the same time, it will not change the color, aroma, taste and other sensory characteristics of the food. While inhibiting the growth of microorganisms, it will not damage the tissue structure of food, for example, it can be added to dairy products, canned products, fish products and alcoholic beverages to maintain the original texture and taste of food.

Nisin is a non-toxic natural preservative, which is quickly hydrolyzed into amino acids under the physiological pH conditions of the human body and the action of α-chymotrypsin after consumption. It will not change the normal flora in the human intestine, nor will it cause resistance problems or cross resistance with other antibiotics. It can effectively inhibit gram-positive bacteria that cause food corruption. Such as clostridium botulinum, staphylococcus aureus, hemolytic streptococcus, etc., to extend the shelf life of food. Since nisin does not change the physical structure and sensory properties of the food, it can maintain the original quality and flavor of the food.

The application of nisin in the food industry has significant advantages, it does not directly change the physical structure of food, while effectively inhibiting microbial growth, extending the shelf life of food, and maintaining the original quality and flavor of food.