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Biotechnology Breakthroughs in Food Preservation

"Biotechnology Breakthroughs in Food Preservation

The deliciousness of bread and cakes, the long-lasting freshness of supermarket yogurt, and the secret to the long-lasting storage of canned food after opening the lid all stem from the natural biological preservative - nisin. This magical substance is produced by lactic acid bacteria during their metabolic process and has a powerful inhibitory effect on Gram-positive bacteria. It is an antibacterial peptide extracted from lactic acid bacteria fermentation products, containing 30 to 60 amino acid residues, and is a kind of bactericidal protein or polypeptide. It does not affect the intestinal flora and is a highly efficient, non-toxic and safe natural food preservative. It has passed the dual safety certifications of the European Union and the Food and Agriculture Organization of the United Nations and has become a food-grade preservative solution for infants.
Compared with other preservatives, nisin has unique advantages: low dosage, convenient use and affordable price. It is widely used in various foods, including meat products, dairy products, bread, pastries, jams, beverages and canned goods, etc. It not only extends the shelf life of food, but also maintains its flavor and texture, allowing consumers to enjoy the deliciousness while also feeling the safety and health of the food.

"Safety Pain Points and Scientific Solutions

The "ingredient list anxiety" caused by traditional chemical preservatives (potassium sorbate) is particularly prominent among mothers. The precise antibacterial mechanism of Streptococcus lactin, composed of 34 amino acids, breaks the deadlock: through three stages of positive charge adsorption, cell membrane perforation, and ATP leakage, it can break down pathogenic bacteria such as Staphylococcus aureus within 20 minutes and is ultimately decomposed into nutrient units in the digestive tract, achieving a residual metabolism.

"Full-scenario Application Empirical Evidence

• Dairy field: The dosage of 0.05g/kg doubles the shelf life of pasteurized milk. Half of the milk in Sweden adopts this technology, and the premium of "Nisin Inside" milk in Austria is 15%
• Meat products: The addition of 0.2g/kg has increased the qualified rate of ham from 78% to 99.8%, effectively inhibiting the cold chain killer botulinum bacteria
• Wine: A dosage of 30mg/L ensures the activity of yeast while preventing lactic acid bacteria from damaging the wine body
• Canned food: With a dosage of 0.1g/kg, canned peas can be stored at 55℃ for 2 years without spoiling, and the heat treatment time is shortened by 90%
Cosmetics: Baby and maternal brands use it to replace traditional preservatives, successfully avoiding prohibited ingredients such as clobetasol propionate

"Digital Security Endorsement

Acute toxicity tests showed that its LD50 value reached 15g/kg (3g/kg for table salt), and the European Food Safety Authority awarded it the highest safety certification of "no need to set an ADI value". This food guardian, which is safer than table salt, is reshaping the standards of preservation with its natural antibacterial power.

From the pasture to the dressing table, the antibacterial epic composed by nisin with 34 amino acids is not only a natural gift of preservation wisdom but also a milestone in biotechnology safeguarding food safety. When the "biological shield" logo appears on the ingredient list, consumers gain not only an extended freshness period but also a sense of security in returning to nature.

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Biotechnology Breakthroughs in Food Preservation