Naturally Shelf-life extension solutions: Natamycin Nisin Lysozyme
Extending the shelf life of products – preferably with natural ingredients – is a key consideration for food manufacturers globally.
Some applications – cheese or fermented meat, like salami – are created through bacterial growth, which can lead to spoilage early on in a product’s shelf life, especially when exposed to warm temperatures, by using natamycin-based preservatives, food producers can stop molds and yeasts from growing and keep their natural products fresh for longer, without impacting dairy or meat cultures that generate flavor.
The effects of two antifungal agents (natamycin, potassium sorbate) were compared on the mould growth on the surface of dry sausages (both heat treated and fermented). The mould growth was studied on fermented sausage Pre?porska saláma and heat treated dry sausage Vyso?ina after the production and during the ripening and storage. Different samples were prepared: two natamycin treated (0.1% and 0.2%) and one potassium sorbate treated (2%), the control sample was not treated. All the samples were inoculated with spores of Penicillium nalgiovense and their germination and growth were monitored. An objective evaluation of the growth was carried out using video image analysis (NIS Element software 2.30). Natamycin proved to be the most efficient in the suppression of mould growth.
Picture of mould grown on cooked/dry sausage Vyso?ina after 20 days (A) control; (B) sorban;(C) natamycin
Natamycin-based solutions help protect cheese surfaces and brine baths against yeast and molds during and after the cheese ripening process. It also protects spreadable cheese against yeast and mold growth following production.?
Lysozyme helps to control Clostridium and prevent the late-blowing defect of semi-hard cheese, Nisin protects cheese products against gram-positive and spore-forming bacteria. By using Natamycin in Panela cheese (a popular cheese in Latin America), was able to extend the product’s shelf life from 21 to 38 days.