What Foods Contain Nisin E234?
Nisin Application and use
Application & Use in dairy products
Dairy products is Nutritious, but microorganisms pollution in the dairy processing and storage is always difficult to avoid. The heat-sensitive material that, although pasteurized, may still retain some bacteria and heat-resistant spores, thereby reducing the shelf life of dairy products.
If use Nisin E234, can make up for lack of sterilization at low temperature, improve dairy product quality.
In dairy products, Nisin E234 is generally used in pasteurized milk, milkshake, skim milk, sugar-free condensed milk, high-temperature sterilized milk, flavor milk, canned milk snacks, cream products, milk powder recovery of dairy products. Nisin E234 was first used as a natural preservative in cheese and is also widely used in dairy product applications. In the process of cheese processing, despite the heat sterilization, there will still have heat-resistant Gram-positive spores (such as Clostridium botulinum and Clostridium perfringens spores) exist, Nisin can effectively prevent the germination of these spores and toxin formation.
It has been reported that the use of Nisin-resistant and Nisin-producing bacteria as a cheese starter resulted in a good product yield of over 90% compared with only 41% by the conventional method. Because Nisin can inhibit the growth and reproduction of thermophilic bacteria and spores, adding Nisin to the sterilization milk, condensed milk and re-milk can inhibit the corrosive effect of these microorganisms, thereby reducing the heat treatment intensity and improving the product Quality, effectively extend the shelf life of products.
Nisin can also be used to prevent post-acidification of yogurt. Using Nisin-producing bacteria Lactococcus lactis subsp. Lactis in combination with other lactic acid bacteria in yogurt, the production and accumulation of Nisin in the fermentation process can inhibit the growth of acid-producing strains and thus control the increase of acidity during storage and transportation.
The effect of Nisin in dairy products depends on the following factors: 1) The type and degree of contamination of the processed dairy product. 2) contains moisture. 3) pH: The effective pH range is 3.5-8.0.4) Salt content. 5) The type of flavor added. 6) the packaging materials used, the hygienic conditions of the production environment and the process and conditions of the products (sterilization method and sterilization temperature and time). 7) shelf life and storage temperature.
Application & Use in meat products
Traditional ham, bacon and sausage production, the general use of nitrite, nitrate and other hair color agents and inhibit the growth of Clostridium botulinum, which nitrate by nitrate reductive bacteria into nitrite Salt, followed by reaction of nitrite with flesh pigment produces a salted red and marinated flavor. We ingest a certain amount of nitrite while eating meat, and the role of the body of the amine, generating a strong carcinogen nitrosamines.
Nisin E234 can be used as an effective alternative to reduce the amount of color developing agent in ham. Nisin E234 can effectively control the growth of microorganisms in meat products, in particular, inhibits the toxin-producing Clostridium botulinum, and Nisin itself is acidic, reducing the pH of the surrounding medium and thus reducing the residual nitrite content, Reduce the formation of nitrosamines.
In addition, during the processing, excessive heat treatment will significantly change the texture and appearance of meat products, then only 45% of heat treatment is enough can extend its shelf life after adding Nisin E234. It is noteworthy that the use of large amounts of Nisin to replace nitrite preservative is not economical due to the low solubility of Nisin in meat products, not easy to distribute and also with other reasons, that making the preservative effect of Nisin E234 is relatively lower than nitrite. Nisin can also be applied to the preservation of various meat products such as fresh meat, beef chilled meat, braised chicken and seafood products.
Application & Use in canned food applications
Conventional sterilizing and disinfecting treatment can hardly kill the heat resistant spores of Bacillus stearothermophilus, such as Bacillus stearothermophilus and Clostridium thermocellum. These spores can cause canned food spoilage once the conditions are suitable for them to grow. Nisin can effectively prevent canned food spoilage.
Under acidic conditions, Nisin is more stable, more soluble and more active. Therefore, it can be successfully used in the preservation of high-acid foods (pH <4.5). The addition of Nisin to low-acid and non-acid canned foods can also reduce the heat treatment intensity. Such as added to the tomato sauce, canned soup, vegetables and mushroom products, can reduce the sterilization conditions, to ensure the nutritional flavor of food.
Nisin can be used in pickles that can reduce the salt content of pickles, but will not affect the health quality and product flavor, which is in line with the development of low salt curing requirements. In addition, Nisin can effectively prevent canned food go bad during storage due to high temperature, so that Nisin can extend the shelf life. In the meantime, Sodium Benzoate is forbidden to use in some countries which is generally used for preserving canned pickles in food, it is significance to use Nisin to replace Sodium Benzoate as a more safe preservative.
Application & Use in beer
The take the advantage of Nisin E234 can not inhibit yeast, Nisin can be applied to beer, wine, distilled spirits and other alcoholic beverages, in order to prevent rancidity caused by lactic acid bacteria.
The application of Nisin in beer brewing in China has achieved satisfactory results. The role of Nisin in beer brewing. 1) Adding Nisin to the cold wort (used in expanding beer yeast) can ensure beer yeast not be contaminated with Gram-positive bacteria. Nisin can control the growth of Lactobacillus, Pediococcus and other bacteria during the fermentation process when add Nisin directly to fermentation mash. 2) Can replace the traditional pickling method to remove the contaminated yeast lactic acid bacteria. Traditional pickling has adverse effects on the vitality, fermentability and cohesion of yeasts, but there is no such thing when replacing pickling yeast with Nisin. 3) For draft beer, adding Nisin to the sachet can extend the shelf life of non-pasteurized barrels or bottles of beer by a factor of 1-2. 4) For cooked beers, adding Nisin E234 to the sachet can reduce the temperature and time of sterilization, improve beer taste and save energy. The killing temperature of beer yeast is 52 ℃, the temperature of pasteurization is 63 ℃ -65 ℃, the temperature can be selected between 52 ℃ -65 ℃ after adding Nisin to reduce the “ripe taste” “And reduce steam consumption.
Application & Use in fruit drinks
Nisin can also be used in fruit frinks. Fruit and fruit juices are often rancidity caused by Bacillus acidobacterium (Alicyclobacillus acidurum). Bacillus acidocaldarius is an acid-tolerant and thermophilic spore-forming bacterium that is most suitable for growth and reproduction in the environment of pH 2.5-6.0 at 25-60 ° C. According to statistics, Bacillus acidocaldarius can grow in gardens, in forest soils, and in the water we drink. Therefore, Bacillus acidurum can easily be brought into the production and processing of fruit juice and fruit juice drinks, causing the fruit juice products to be spoiled. Nisin has a strong inhibitory effect on most gram-positive bacteria, especially sporozoites.