Product classification and application range of microbial source preservatives


Bio-source food preservatives are mainly made of natural agricultural and sideline products, and are prepared by biological techniques such as fermentation. They are highly efficient, non-toxic and have wide applicability. At present, the main biological source food preservatives are mainly used as follows:


1. Lysozyme

Lysozyme is a non-toxic protein that selectively decomposes the cell wall of microorganisms and destroys the pathogenic bacteria after phagocytosis in the cells to inhibit the growth of microorganisms. It has strong bacteriostatic action against Gram-positive bacteria, and can be used as an antiseptic and preservative for foods such as sake, cheese, sausage, butter, raw noodles, aquatic products and ice cream.

2, nisin (Nisin)

Nisin is a polypeptide compound composed of a variety of amino acids and can be absorbed and utilized as a nutrient. In 1969, the Joint Food and Agriculture Organization/World Health Organization (FAL/WHO) Expert Committee on Food Additives confirmed that nisin can be used as a food preservative. In March 1992, the document approved by the Ministry of Health of China pointed out: "It is scientifically believed that Streptococcus mutans is safe as a food preservative." It can effectively inhibit the growth and reproduction of many Gram-positive bacteria causing food spoilage, such as Clostridium botulinum, Staphylococcus aureus, Streptococcus hemolyticus, Listeria, Bacillus stearothermophilus, especially Spore-like Gram-positive bacteria have special effects. The antibacterial effect of nisin is through interfering cells

The normal function of the membrane causes cell membrane penetration, nutrient loss and membrane potential to decrease, leading to the death of pathogenic and spoilage cells. It is a non-toxic natural preservative that has no adverse effects on the color, aroma, taste and taste of food. It is now widely used in dairy products, canned products, fish products and alcoholic beverages.

3. Natamycin

Natamycin is a white to milky white odorless and odorless crystalline powder obtained by controlled fermentation of Streptomyces natto, usually in an enol structure. Its mechanism of action is to bind to the fungal ergosterol and other sterol groups, to inhibit the biosynthesis of ergosterol, thereby causing cell membrane distortion, which eventually leads to leakage and cell death. The surface treatment of the dough with natamycin in the baked food has a significant effect of prolonging the shelf life. Adding a certain amount of natamycin to the production of foods such as sausages, beverages and jams can prevent mold and does not interfere with other nutrients.

4,8-polylysine

The study of 8-polylysine has been relatively mature abroad, especially in Japan, and China has just started. It is a natural biological metabolite. It has good bactericidal ability and thermal stability and is a biological preservative with excellent antiseptic properties and great commercial potential. In Japan, 8-polylysine has been approved as a preservative added to foods and is widely used in the preservation of preserved rice, wet noodles, cooked vegetables, seafood, sauces, soy sauce, fish fillets and biscuits. Xu Honghua and others studied the preservation effect of 8-polylysine on milk. When 420mg/L 8-polylysine and 2% glycine are used, the fresh-keeping effect is best, it can be stored for 11d, and it still has high acceptability. At the same time, 8-polylysine and other are also found. The combination of natural bacteriostatic agents has obvious synergistic effects and can improve its antibacterial ability.

In the United States, researchers have suggested the use of 8-polylysine as a preservative in foods. It has been found that 8-polylysine can interact with proteins or acidic polysaccharides in foods, resulting in loss of antibacterial ability, and 8-polylysine has weak emulsifying ability. Therefore, 8-polylysine is restricted to starchy foods.

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