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.
Other supplier products
|
|
Bulk supply Nisin 500g |
Since Nisin was approved for use by the FDA in 1969, it has been applied in the global food industry for over 50 years. During this period, there h... |
|
|
Natamycin In Beverages |
In Beverages Fruit Juice Beverages: Adding natamycin to fruit juices can inhibit the growth of mold and yeast, preventing fermentation and spoilage... |
|
|
Nisin Powder Partners, long-term cooperation |
Stability and pH SensitivityAcid Stability:Most stable at pH 3–5, retaining activity in acidic environments (e.g., yogurt, pickles, fruit jui... |
|
|
Nisin Powder Price 25KG |
Nisin plays a vital role in the food industry as a natural, safe, and effective preservative, particularly in extending shelf life and enhancing sa... |
|
|
Natamycin 7681-93-8 |
Precautions for use of natamycinScope and limit of use: The scope and limit of use of natamycin are strictly regulated. For example, in China, when... |
All supplier products
Same products
