Natural Preservation in Yogurt with Nisin and ε-Polylysine
Introduction: Yogurt, a popular dairy product rich in probiotics, can face issues such as microbial spoilage, particularly from yeast and Lactic Acid Bacteria (LAB). This case explores how Nisin and ε-Polylysine can work together to enhance yogurt’s shelf life while maintaining its natural and probiotic qualities.
Issues
Microbial Spoilage: Spoilage from LAB, yeast, and other microorganisms can shorten yogurt’s shelf life.
Flavor and Texture Degradation: Yeast and bacteria may also degrade the flavor and texture of yogurt, reducing its quality.
Consumer Demand: Growing demand for clean-label, preservative-free products calls for natural preservation solutions.
Solution
Nisin 0.02%: Inhibits Lactic Acid Bacteria and other spoilage organisms in yogurt, ensuring the product remains safe and high-quality.
ε-Polylysine 0.05%: Added to provide a broad-spectrum antimicrobial effect, targeting both bacteria and yeast without affecting the yogurt’s natural probiotics or taste.
Results
Extended Shelf Life: Shelf life was extended from 14 days to 30 days under refrigerated conditions.
Inhibition of Spoilage Organisms: Both yeast and LAB growth were successfully controlled.
No Sensory Impact: No changes to flavor, texture, or appearance of the yogurt were observed, even with the extended shelf life.
Clean-Label Compliance: The use of Nisin and ε-Polylysine complies with clean-label standards, offering a natural preservative solution to manufacturers.
Conclusion
The combination of Nisin and ε-Polylysine effectively extends the shelf life of yogurt by controlling spoilage organisms while maintaining its natural flavor, texture, and probiotic benefits. This solution addresses the need for natural preservation in a clean-label product format, making it ideal for both domestic and international yogurt producers.
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Nisin
Natamycin
Rosemary Extract
