Nisin

Nisin is a natural preservative that is produced through the fermentation of Lactococcus lactis bacteria and is widely used in the food industry, especially dairy, due to its antimicrobial properties.

The function of nisin in dairy products is as follows:

1. Controlling the growth of harmful bacteria
   Nisin is an antimicrobial peptide that is particularly effective against Gram-positive bacteria (such as Listeria monocytogenes, Clostridium and Bacillus). These bacteria can spoil or cause disease in dairy products.
   By penetrating the cell wall of bacteria and destroying the cell membrane, nisin kills bacteria.
2. Increasing shelf life of dairy products
   The use of nisin in dairy products such as cheese, yogurt and milk helps to prevent premature spoilage and increases the shelf life of the product.
   This combination helps to reduce the growth of botulinum bacteria and resistant spores.
3. Maintaining sensory and nutritional quality
   As a natural preservative, nisin helps preserve the aroma, taste and nutritional value of dairy products. Since nisin is used in small amounts, the taste of the product is not affected.
4. Application in cheese making
   In the process of cheese production, nisin helps to prevent the growth of unwanted bacteria and the production of butyric acid, which can have a negative effect on the texture and taste of cheese.
   Also, in processed cheeses, it helps to increase the immunity of the product against pathogens.
5. Safety and wide application
   Nisin is approved by reputable organizations such as FDA and EFSA and is used as a safe additive in the food industry.
   It plays a key role in microbial control in dairy products, especially in non-refrigerated products.

Overall, nisin is an effective tool to improve the safety, shelf life and quality of dairy products and is one of the most popular preservatives in the industry due to its natural origin and high safety.