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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Wholesale Nisin Powder |
Storage in Dry Form:When stored as a dry powder, nisin is less sensitive to pH fluctuations, but exposure to moisture in alkaline environments can ... |
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Heat Resistance of Nisin |
Heat Resistance of Nisin Nisin possesses excellent heat stability, a critical advantage for high-temperature processed foods. It retains over 80% ... |
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Food preservative Nisin |
Nisin is a natural antimicrobial peptide that is widely used in the food industry as a preservative. It is a safe and effective alternative to synt... |
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Natamycin Partners, long-term cooperation |
Natamycin, as a natural antifungal compound, requires corresponding measures to be taken during transportation in accordance with its chemical prop... |
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Natamycin 7681-93-8 |
Natamycin can be used to treat local or systemic fungal infections. For example, made eye drops can be used to treat eye fungal infections, made va... |
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