Nisin in seafood
Seafood products (e.g., fresh fish, shrimp, crab, surimi products, and canned seafood) are highly perishable due to their high moisture, protein content, and susceptibility to microbial contamination (e.g., Vibrio parahaemolyticus, Shewanella putrefaciens). Nisin, as a natural antimicrobial peptide, effectively inhibits Gram-positive spoilage/pathogenic bacteria in seafood, extends shelf life, and maintains product quality—with targeted applications.
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Nisin Raw Material Supply price |
Antibiotic overuse leads to the development of antibiotic-resistant bacteria (a global health threat). Nisin, as a narrow-spectrum antimicrobial, o... |
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Precautions of nisin for Use |
To maximize efficacy and ensure safety, the following precautions must be observed when using Nisin in meat products:Precise Dosage Control: The re... |
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Natamycin 7681-93-8 |
Basic Properties Product Name: Natamycin CAS Number: 7681-93-8 Molecular Formula: C33H47NO13 Molecular Weight: 665.73 EINECS Number: 231-683-5 Cate... |
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Nisin 500g |
Nisin is a naturally occurring antibacterial peptide that has been widely used in the food, beverage, and pharmaceutical industries. It is a type o... |
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Nisin’s stability |
Interaction with Food Matrix Nisin’s stability is significantly influenced by food components: Proteins and Fats: In high-protein or high-fat... |
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