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Stability and pH Sensitivity
Acid Stability:
Most stable at pH 3–5, retaining activity in acidic environments (e.g., yogurt, pickles, fruit juices).
At low pH, nisin resists thermal degradation, making it suitable for heat - processed acidic foods.
Alkaline Instability:
Activity decreases rapidly at pH > 7 due to peptide bond hydrolysis and structural denaturation.
Unsuitable for long - term storage or use in alkaline foods (e.g., some dairy products, certain meat processing systems) unless pH is controlled.
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