The Effectiveness of Nisin in Dairy Products:
·Preservation and Freshness: Nisin inhibits the growth of various Gram-positive bacteria, including those that can cause spoilage in dairy products, thereby extending the shelf life of these products. Adding a certain amount of nisin to fresh milk can prevent the growth of heat-resistant bacteria that cause spoilage, prolonging its shelf life. In sterilized milk, adding nisin can reduce the intensity of sterilization required while still extending the product's shelf life. In pasteurized milk, nisin can enhance food safety.
·Improvement of Taste and Quality: Nisin also helps improve the taste and quality of dairy products, making them more pure and flavorful. In yogurt and flavored milk, the addition of an appropriate amount of nisin can significantly extend shelf life while maintaining the acidity and flavor of the product.
·Reduction of Non-Enzymatic Browning: Nisin can reduce the rate of non-enzymatic browning in dairy products, helping to preserve the product's color and nutritional value.
Nisin is a naturally occurring antimicrobial peptide that is produced by certain strains of bacteria, particularly Lactococcus lactis. The process of nisin production involves the ...
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