Nisin (Lactococcal peptide)
Nisin is a small peptide produced by certain N-serotype lactococci. It exhibits antibacterial activity against many Gram-positive bacteria, particularly Clostridium and Bacillus, which are major food spoilage bacteria. Currently, it is widely used in approximately 50 countries and regions worldwide, and many countries, such as the UK, France, and Australia, do not impose any restrictions on its addition.
Kojic acid
Kojic acid is a weakly acidic compound produced by certain microorganisms during production without sugar metabolism. It inhibits the growth of many microorganisms and can suppress the activity of polyphenol oxidase. Compared to benzoic acid, sorbic acid, and their sodium salts, which are widely used in food additives, kojic acid has advantages such as high safety, easy water solubility, non-bacterial utilization, good thermal stability, low volatility, low pH impact on antibacterial activity, and non-irritating to humans. It can be used for preserving fruits and vegetables, enhancing and conditioning color in foods, reducing the use of nitrites and other harmful colorants, and has great application potential in inhibiting enzyme degeneration in food. Natamycin is a polyene macrocyclic lactone antifungal agent produced by Streptomyces natalatus. It specifically inhibits yeasts and molds, exhibiting activity far superior to sorbic acid. Due to its low solubility, it can only remain on food surfaces, making it particularly suitable for surface treatment. Natamycin does not interfere with other food components or impart off-flavors. It can be applied to cheese rinds, meat products, baked goods, beverages, fruits, and sauces. Notably, natamycin has no effect on bacteria and therefore will not affect the ripening of cheese and cheese products.
