Biocidal biocides help to preserve food effectively

Scientists from the Institute of Biotechnology (Vietnam Academy of Science and Technology) have just completed the process of producing and using biocides of nisin and enterocin P to apply in preserving medium and agricultural products. For high preservation efficiency, it is safe for users.

According to Dr. Truong Nam Hai, Institute of Biotechnology, most of the fresh agricultural products in Vietnam are now preserved by chemical chemicals, such as salt, purple medicine . to inhibit the Growth of harmful bacteria, limiting the rancidity of food. However, these methods do not meet the food safety requirements.

Purification of Enterocin at the Institute of Biotechnology, Vietnam Academy of Science and Technology
(Minh Cuong)

Dr. Do Thi Huyen, Institute of Biotechnology, chairman of the project, said the outstanding advantage of this technology was to create biocidal preparations of biological origin capable of killing bacteria by attacking cell walls. of some harmful target bacteria but not many beneficial bacteria used in fermentation technology and in the digestive system of humans and not toxic to humans.

Research results show that Nisin and enterocin P have suitable bactericidal activity for foods stored at low temperature and room temperature. In addition, enterocin P can be used to preserve many different foods.

This is the first time Nisin and enterocin P have been produced and tested to preserve a variety of foods such as noodle soup, fruit juice and shrimp on a small scale in Vietnam. In the coming time, the group will continue to test the ability to use enterocin P in preserving meats, especially meat fermented products such as sausages, sour rolls .

' Because of the small scale production and the raw materials used for production of enterocin P are pure materials, imported so the cost of inoculants is still high. If the company invests in large-scale research and replaces production materials with materials of natural origin in the country, it will definitely reduce the cost significantly , 'said Dr. Do Thi Huyen.

When using nisin to preserve noodle cake, it limited the yeast, mold 6,000 times and prolonged the preservation time from 45 days to 60 days compared to conventional preservation methods.

For vermicelli, the shelf life lasts from 1 day (without nisin) to 2 days (with nisin supplement). When using nisin and enterocin, the preservation time of shrimp and fish has prolonged from 20 days to 26 days. Reduce many kinds of harmful bacteria for people like coliform, aerobic bacteria, anaerobic bacteria.

Nisin also has good storage capacity for fruit juices such as puree water, guava, pineapple, tomato .