Nisin

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Nisin can inhibit the continued increase in acidity during the fermentation of sour milk, helping to maintain its taste and quality. Mechanistically, nisin is a narrow-spectrum antimicrobial peptide extracted from the secondary metabolites of Lactococcus lactis, which has the ability to suppress bacterial growth. During the fermentation process, as lactic acid bacteria proliferate, the acidity gradually increases; nisincan inhibit the activity of these bacteria, thereby slowing the rate of acidity increase.

With the addition of nisin, the rate of acidity increase during the fermentation of sour milk significantly slows down. This is because nisin inhibits the proliferation and metabolic activity of lactic acid bacteria, resulting in reduced lactic acid production. By preventing further increases in acidity, nisin helps maintain the taste and quality of sour milk. Excessive acidity can lead to an overly sour taste and even undesirable flavors, and nisin’s addition can help prevent such issues.

In sour milk production, nisin can be used as a preservative or freshness agent. By adding an appropriate amount, it can extend the shelf life of sour milk while preserving its good taste and quality. Additionally, it can be used in combination with other preservatives or freshness agents to further enhance its effectiveness.

Nisin offers benefits such as inhibiting acidity increase and maintaining taste and quality in sour milk production. Attention should be paid to dosage, interactions with other ingredients, and adherence to food safety standards when using it.

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