| Application of the
Nisin |
| Nisin, as an
effective natural food preservative, can be used
in a number of foods under the permission by
local legislation. Some of the application of
Nisin is listed as follows: |
| 1).Dairy
Products |
◆ Addition of 0.05g/kg Nisin to
pasteurized milk, the storage period can be
expanded over 2 times.
◆Adding
0.08g/kg-0.1g/kg Nisin to second disinfected
milk and sterilizing at 115℃for 15mins can make
the products reach the commercial no bacteria
standard.
◆ Usage of 0.05g/kg Nisin in sour
milk and fruit milk ( about pH4) and sterilizing
at 90℃ for 20mins can prolong the shelf life
from 6 days up to over 1 month at ambient
temperature.
◆ Usage of 0.05g/kg Nisin at UHT
in bacteria-free packing milk can reduce the
rate of putrefaction from 0.04% to 0.
◆
Addition of 0.08g/kg -0.1g/kg Nisin to no-sugar
canned condensed milk can inhibit the out-growth
of heat-resistant spores and decrease 10 minutes
in heat process time.
◆ Addition of 0.08g/kg
Nisin and treatment at 121℃ for 3mins (i.e.
F0=3) can maintain the shelf life of low or no
fat milk, no salt cream, and flavor milk to 6
weeks at 40℃.
◆Addition of 0.05g/kg-0.1g/kg
Nisin to processing cheese can solve the
putrefaction caused by Gram-positive bacteria
(such as Clostridium botulinum and other
Anaerobic Clostridium, Lactobacillus bulgaricus
etc.).
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2).Meat
Products and Marine
Products |
| A、Meat
foods |
Addition
of 0.05g/kg-0.15g/kg Nisin combined with a few
of other food preservatives to the low
temperature meat food can expand the storage
period to more than 3 months at ambient
temperature. |
| B、Marine
products |
Addition
of 0.1g/kg-0.15g/kg Nisin to fish or mollusks or
other marine products can effectively inhibit
the spoilage Gram-positive bacteria, and prolong
the shelf life over 5
times. |
|
| 3).
Plant Protein Foods |
◆ Addition of
0.1g/kg-0.15g/kg Nisin to soya-bean milk can
prolong the shelf life over 3 times.
◆
Addition of 0.1g/kg Nisin to lactone bean curd
can expand the shelf life over 5 times.
◆
Addition of 0.1g/kg Nisin combined with a few of
other food preservatives to bean cheese and
sterilization appropriately can prolong the
shelf life to 6 months.
◆ Addition of 0.1g/kg
Nisin to peanut milk (the microbial colonies is
less than 40 cfu/ml after pre-treatment) can
increase the shelf life to more than one
month. |
| 4).
Canned Food |
Canned foods
are often contaminated by some extremely
heat-resistant bacteria spores. These spores
will grow to cause food decay in appropriate
condition. Addition of 0.1g/kg Nisin to canned
food can prolong the food storage to 2 years at
blazing temperature. Moreover, its use in canned
foods can also decrease the heat-treatment
degree by 50%, which not only saves the energy,
but also improves the nutritional
value，appearance and quality of
foods.
|
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| 5).Fruit Juice Drinks
|
| The
putrefaction of fruit juice is caused mainly by
Bacillus alcalophilus, which is an acidic and
heat resistant Bacillus and suitable to
grow& reproduce at 25℃-60℃/pH 2.5-6.0. B.
alcalophilus can contaminate the product in the
process of drinking production or water using.
The addition of 0.05g/kg-0.1g/kg Nisin can
prevent the growth and reproduction of the
survival B. alcalophilus spores and guarantee
the quality of products. |
| 6).Liquid Egg and
Egg-Contained Products |
| Addition of
0.05g/kg-0.1g/kg Nisin to liquid egg or
egg-contained products can effectively inhibit
heat-resistant spores and prolong the shelf life
from 7 days to over one month. |
| 7).Alcoholic Beverage
|
Nisin can’t
inhibit yeast and is allowed to be used in the
fermentation of alcoholic beverage, such as
beer, fruit wine and other wine
products.
◆Yeast pre-treatment: Nisin can
replace the traditional method of acidic rinse
to eliminate the contamination of Lactolactis in
yeast, which will increase the living activity,
fermentation and aggregation of yeast.
1.0g/kg-1.5g/kg Nisin is added to yeast syrup
and stir well, then keep it for 4-6
hours.
◆Decrease pasteurized time: Add
0.01g/kg- 0.05g/kg Nisin to the products at the
end of pasteurization.
◆Inhibit bacteria:
Addition of 0.025g/kg-0.1g/kg Nisin before
fermentation, the residual amount of Nisin in
the finished wine can reach 0.01g/kg-0.05g/kg.
Addition of 0.1g/kg Nisin during the process of
fermentation of the grape wine can prevent the
pollution caused by Lactobacillus brevis, L.
casei and Leuconostoc spp. et al. |
| 8).Salad Sauce and
Dressings |
| Addition of
0.05g/kg-0.2g/kg Nisin to these types of
products can inhibit lacticacid bacteria and
spores, reduce the putrefaction of low fat and
low salt products, and prolong the shelf life by
over 3 times. |
| 9).Sealed Foods with Heat
Process |
| High heat
process will affect the quality of sealed foods,
and low heat process will not kill the
heat-resistant spores. The addition of
0.05g/kg-0.2g/kg Nisin to these types of foods
can solve above mentioned problems
effectively. |
| |
| Notes |
|
1. Nisin can inhibit the Gram-positive
bacteria，but has no action on Gram-negative
bacteria, yeasts and moulds. The usage of Nisin
combined with other food preservatives will
increase the effect when the products
contaminate Gram-negative bacteria, yeasts and
moulds.
2. The effect of Nisin, as a food
preservative is affected by the factors
below:
A. The type of products: The
contaminated microbes vary in products, and
Nisin possesses different inhibiting action on
different microbes.
B. The degree of
pollution and environment conditions: The deeper
of pollution and the poorer of environment
conditions, the more the Nisin should be used.
And the usage of Nisin will not be effective for
the rotten products.
C. The pH of products:
Nisin is effective within a wide range of pH
level (3.5--8.0). It is stable at low pH
value.
D. The moisture, fat and salt in the
products: the products with high moisture, high
fat and low salts will need more usage of
Nisin.
E. The types of flavor additives: The
mixture of oxidizing flavor additives can
decrease the effect of Nisin.
F. The process
and the package materials: the appropriate
process and the cleaned package materials will
optimize effects for the usage of Nisin.
G.
The homogeneous degree of the mixture of the
product and Nisin: the parts of the product
without touch with Nisin.
H. The amount of
Nisin used varies with storage temperature and
the shelf life.
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