Nisin
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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Food additive |
Nisin remains active over a broad pH range, making it suitable for application in acidic as well as neutral or mildly alkaline foods.This pH tolera... |
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Nisin Powder Market quotation |
Antibacterial Activity of NisinSpectrum of Action:Primarily effective against gram - positive bacteria (e.g., Staphylococcus aureus, Clostridium bo... |
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Nisin Raw Material |
To maximize nisin’s efficacy in food products, several factors must be considered during formulation and processing:
Dosage: The recommende... |
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Nisin Supplier |
Solubility: Nisin's solubility varies with pH. For example: In water (pH = 7), its solubility is 49.0 mg/ml In 0.02M hydrochloric acid, its solubil... |
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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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