What are the preservative applications of Streptococcus lactis in food?

Introduction
Streptococcus lactis (CNS: 17.019; INS: 234) National Standard: GB 1886.231-2016 National Standard for Food Safety Food Additive Streptococcus lactis
Organoleptic 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 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. Its preservative effect is obvious, 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.
In the application of dairy products in the PH value of 4 or so yogurt, fruit milk add 0.05g/kg lactic acid streptococcus lactis, 90 ℃, 20min sterilized product shelf life from 6d at room temperature to more than one month; by ultra-high temperature sterilization, aseptic filling milk, add 0.05g/kg lactic acid streptococcus lactis product deterioration rate of 0.04% down to 0; add 0.08-0.1g/kg lactic acid streptococcus lactis in the canister, add 0.08-0.1g/kg lactic acid streptococcus lactis in the canister, add 0.08-0.1g/kg lactic acid streptococcus lactis. Add 0.08-0.1g/kg streptococcus lactis in canned unsweetened condensed milk can inhibit the growth of heat-resistant spores and reduce the heat treatment time by 10min; add 0.08g/kg streptococcus lactis, the heat treatment at 121℃ for 3min (F0=3) can make low-fat buttermilk, unsalted butter, fat-free buttermilk, and flavored milk can be left at 40℃ and can be preserved for up to 6weeks; add 0.05g/kg – 0.1g/kg streptococcus lactis to cheese, the product spoilage rate is decreased from 0.04% to 0; add 0.05g/kg -0.1g/kg streptococcus lactis to aseptically packed milk. 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.) during cheese processing.
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.
In the cooked aquatic products in the application of 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 fruit juice drinks cause fruit juice and fruit juice drinks rancidity from the acid soil bacillus, the bacterium is a kind of 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 eggs 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 shelf-life of 7 days to more than 1 month.
The application of 0.05g/kg-0.2g/kg of Streptococcus lactis added to salad dressing can effectively inhibit the growth of lactic acid bacteria and spores, so that the low-fat and low-salt products will reduce spoilage and prolong the shelf-life more than 3 times.