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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Natamycin |
Natamycin is a polyene macrolide antifungal compound produced by the fermentation of Streptomyces.In 1955, Struyk et al. isolated this substance fr... |
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Natamycin |
Chemical Properties ·Natamycin has a polyene planar macrolide structure. The conjugated double bonds interact through van der Waals forces w... |
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Erythromycin Thiocyanate Soluble Powder |
Product Name:Erythromycin Thiocyanate Soluble PowderMain Ingredients:Erythromycin ThiocyanateDescription:This product is a white or off-white powde... |
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Nisin in Bakery and Cereal Products |
Application in Bakery and Cereal Products: Inhibiting Spoilage Bacteria and Mold Bakery products (bread, cakes, pastries) and cereals (breakfast ce... |
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Natamycin |
Natamycin, being a sensitive and specialized compound, requires careful handling and storage during transportation to maintain its stability and ef... |
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