Brief Introduction

Streptococcus lactis (CNS: 17.019; INS: 234)
National Standard: GB 1886.231-2016 National Standard for Food Safety Food Additives Streptococcus lactis

Sensory index: light brown to milky white powder

Characteristics: Streptococcus lactis is insoluble in non-polar solvents, the solubility in water depends on the Ph value, the solubility is 12% when the Ph value is 2.5, and decreases to 4% when the Ph value is 5.0, and it is insoluble in water under neutral and alkaline conditions.

There are 2 main forms of Streptococcus lactis in its natural state, NisinA and NisinZ, which are refined from the fermentation culture of Streptococcus lactis, and the latter has a greater solubility and antimicrobial capacity than the former.

Application in food products

Application in meat products

It can effectively inhibit Gram-positive bacteria that cause food spoilage, such as Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, and many kinds of spoilage microorganisms, etc. It has obvious preservative effect, and it can significantly prolong the shelf-life by 2-3 times. Adding 5-15g/100kg of Streptococcus lactis, compounding a small amount of other preservatives, can

make the shelf life of low-temperature meat products more than three months at room temperature.

Application in dairy products

Add 0.05g/kg of streptococcus lactis in yogurt and fruit milk with PH value of about 4, the shelf life of the products sterilized at 90℃ for 20min will be extended to more than one month from 6d at room temperature; add 0.05g/kg of streptococcus lactis in ultra-high-temperature sterilized aseptically filled milk, the rate of product deterioration will be reduced from 0.04% to 0%; add 0.08-0.1g/kg of streptococcus lactis in canned unsweetened condensed milk, it can be used to make meat products at low temperature reach three months. Canned unsweetened condensed milk can inhibit the growth of heat-resistant spores and reduce the heat treatment time by 10min; Adding 0.08g/kg of streptococcus lactis to low-fat buttermilk, unsalted butter, fat-free buttermilk, and flavored milk can be preserved for up to six weeks after a heat treatment at 121℃ for 3min (F0=3); In cheese, adding 0.05g/kg In cheese, the addition of 0.05g/kg -0.1g/kg of Streptococcus lactis can solve the spoilage caused by heat-resistant Gram-positive spores (e.g. Clostridium botulinum and other anaerobic Clostridium, Lactobacillus bulgaricus, etc.) in the process of cheese.

Application in canned food

Canned food is often contaminated with some extremely heat-resistant bacterial spores, such as thermophilic fat bacillus and Clostridium thermolyticum spores, once the conditions are suitable, they will grow, causing gas production, acid production and corruption.0.1g/kg of Streptococcal lactic acid added to canned food, can make canned food preserved for 2 years under the hot conditions. And can reduce the intensity of heat treatment 1/2, save energy, canned food to maintain good nutritional value, appearance, flavor, color, maintain product quality, extend the shelf life of food, the effect is better than potassium sorbate.

Application in cooked aquatic products

Fish, fresh shrimp and other seafood products with its delicious and high nutritional value loved by the people, and more cold food, due to easy to corruption and deterioration, easy to suffer from Listeria monocytogenes and E – Clostridium botulinum contamination, control of finished products in the number of bacteria is very important. Adding 0.1-0.15g/kg of Streptococcus lactis can inhibit the growth and reproduction of spoilage bacteria, prolonging the freshness and shelf life of the product. Raw shrimp meat as the main material, processed shrimp mince, generally only 2d shelf life, adding lactic acid streptococci can make the shelf life of 60 ~ 70 days.

Application in juice drink

The cause of rancidity of fruit juice and juice drinks comes from Bacillus acidus, which is an acid-resistant and heat-resistant spore-producing rod-shaped bacteria. It is suitable for growth and reproduction under the environment of 25℃-60℃, pH2.5-6.0. In the process of beverage production and water use, there is the existence of Bacillus acidus, which can be easily brought into the products of fruit juice and juice drink to cause the corruption of fruit juice products.

Adding 0.05-0.1g/kg of Streptococcus lactis and pasteurization can prevent the growth and reproduction of surviving Bacillus acidus spores, preventing the spoilage of the products and meeting the quality assurance requirements.

Application in liquid egg and egg products

0.05g/kg-0.1g/kg Streptococcus lactis added to egg products can effectively inhibit the heat-resistant spores that cause product spoilage, and extend the shelf life of egg products with the original preservation period of 7 days to more than 1 month.

Application in flavorings

0.05g/kg-0.2g/kg of Streptococcus lactis can be added to salad dressing, etc., which can effectively inhibit the growth of lactic acid bacteria and spores, so that low-fat and low-salt products will reduce spoilage and prolong the shelf-life more than 3 times.