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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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... |
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High quality Nisin 25KG |
Agricultural Field: Crop and Livestock Protection Crop protection: Used as a biopesticide to inhibit gram-positive plant pathogens (e.g., Clavibact... |
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Natamycin Manufacturer 7681-93-8 |
New products coming soon！Welcome to inquire and book！ In Dairy Products Yogurt: Adding natamycin to yogurt production can effectively inhibit the g... |
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Nisin Factory |
Nisin is a natural antimicrobial peptide with specific properties and characteristics that make it suitable for various applications, particularly ... |
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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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