The article examines the effectiveness of nisin, a natural antimicrobial bacteriocin, in improving the storage quality and safety of refrigerated pre-packaged fermented soybean whey-based tofu. The study addresses major spoilage challenges associated with tofu storage, including microbial growth, texture degradation, accumulation of biogenic amines, and flavor deterioration. Researchers evaluated tofu samples treated with varying concentrations of nisin (0%, 0.5%, 1%, and 2%) during refrigerated storage over 28 days. The findings demonstrate that nisin significantly inhibited microbial proliferation, reduced harmful biogenic amines such as histamine and tyramine, stabilized texture and moisture retention, and preserved sensory quality. Advanced analytical methods including electronic nose systems, GC–IMS, and GC–MS confirmed that nisin suppressed undesirable volatile compounds while maintaining desirable aroma characteristics. Although 2% nisin achieved the highest preservation performance, the study identified 1% nisin as the most commercially viable concentration considering consumer acceptance and cost. The article highlights the growing demand for natural preservatives and clean-label food preservation technologies, emphasizing nisin’s potential as a sustainable and safe preservation strategy for traditional soy-based foods. The research contributes important insights into food safety, shelf-life extension, and quality stabilization in plant-based fermented products through multidimensional preservation mechanisms.
Resource type:
Peer review