Nisin in Food Preservation
Core Advantages of Nisin in Food Preservation Natural and Safe: Produced by lactic acid bacteria, non-toxic, and exempt from ADI (Acceptable Daily Intake) limits by JECFA, suitable for infants, the elderly, and other sensitive groups. Targeted Antibacterial Action: Specifically inhibits Gram-positive bacteria (the main cause of food spoilage) without affecting beneficial bacteria (e.g., probiotics in yogurt). Stable and Compatible: Tolerates heat (stable at 121°C for 30 minutes) and acidic/neutral pH, compatible with most food processing technologies (pasteurization, HPP, freeze-drying). Reduces Chemical Preservatives: Replaces synthetic preservatives (e.g., sodium benzoate, potassium sorbate), aligning with global "clean label" trends.
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Key Factors Influencing the Antibacterial MechanismpH value: An acidic environment (pH 3-5) can enhance the antibacterial activity of Nisin because... |
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