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The Characteristics of Nisin in Food Applications
·Antimicrobial Properties: Nisin can effectively inhibit the growth of Gram-positive bacteria, such as Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. Its antimicrobial mechanism includes disrupting bacterial cell membranes, causing leakage of cell contents, and interfering with cell wall synthesis. Studies show that it can significantly inhibit the growth of pathogenic bacteria at low concentrations (e.g., 2-10 ppm).
·Safety: As a natural preservative, nisin has a high safety profile. It is recognized as a GRAS (Generally Recognized As Safe) substance by both the Codex Alimentarius Commission (CAC) and the U.S. Food and Drug Administration (FDA). Long-term consumption of nisin has not been found to cause significant side effects, and its metabolites are harmless to humans.
·Thermal Stability: Nisin maintains good antimicrobial activity even under high-temperature processing. Research indicates that its activity is reduced by only 10-20% after continuous heating at 121°C for 15 minutes. Thus, it is suitable for food processing requiring high-temperature sterilization, such as canned foods, dairy products, and meat products.
·Solubility: The solubility of nisin is closely related to the pH of its environment. It has higher solubility under acidic conditions (e.g., pH 2.5), while its solubility decreases significantly under neutral or alkaline conditions.
·Nutritional Value: Nisin is a polypeptide composed of various amino acids and offers some nutritional value as it can be absorbed and utilized by the human body as a nutrient.
·Widespread Application: Nisin has been widely applied in various food sectors, including dairy products, meat products, soy sauce, fruit juices, and beer. Due to its high antimicrobial efficacy and good thermal stability, nisin can effectively extend the shelf life of these products, enhancing food safety and quality.
·Economic Benefits: The use of nisin can significantly reduce food spoilage rates, thereby decreasing food waste and providing notable economic benefits. Additionally, due to its natural composition and safety, consumers are more likely to accept foods containing nisin, which can improve the market competitiveness of such products.
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