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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Nisin's antimicrobial activity |
The stability of nisin is intrinsically linked to its antimicrobial efficacy, as it directly determines the integrity of its molecular structure, b... |
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Nisin |
Nisin is a natural polypeptide antibacterial substance produced by Streptococcus lactis. Its acute oral toxicity in rats is LD₅₀ > 2000 mg/kg bo... |
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