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Natamycin and Nisin in Food Preservation

Time : 2025.03.14 Page View : 271 Author : Alice

In food applications, natamycin and nisin show their unique characteristics and differences. The differences between natamycin and streptococcin in food applications are mainly reflected in the following aspects:


1. Different Uses



Natamycin is mainly used as food preservatives for preservation, such as cheese, bread and cakes, sauces and braised meat products, fried meat, salad dressings and other foods. Nisin is widely used in the food industry, especially to inhibit fresh milk and dairy products, liquid eggs, salad dressings and seasoned soy sauces, high-moisture or low-fat foods, heat-processed meat products, fish and shellfish and other seafood products, alcoholic beverages, canned soups, and low-temperature heat-treated airtight packaging products.


2. Different Field of Application



Natamycin is mainly used to prevent food spoilage and extend shelf life, and the maximum amount used in cheese and processed cheese is 03g/kg. Nisin can effectively kill or inhibit Gram-positive bacteria that cause food spoilage, especially bacterial spores, and can produce certain application effects in the above types of foods.


3. Advantages



Natamycin has a broad-spectrum antibacterial effect, inhibiting bacteria, molds and yeasts. At the same time, natamycin also has high skin adaptability due to its wide use in cosmetics. Nisin has higher activity, can play a role in extreme food environments, and has a better inhibitory effect on Gram-positive bacteria.


Overall, although both natamycin and Nisin have antibacterial properties, natamycin is mainly used to prevent food spoilage, while Nisin is mainly used to inhibit food spoilage, and both have advantages in food applications.

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