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 Raw Material supplements |
Nisin supplements are available in formats tailored to their target application:
Oral capsules/tablets: For gut health and immune support (typica... |
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Natamycin In Meat Products |
New products coming soon！Welcome to inquire and book！ In Meat Products Sausages: During sausage processing, natamycin can be added to the meat mixt... |
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Nisin 500g 1kg 25kg |
Nisin is a natural antimicrobial peptide that is produced by certain strains of bacteria, particularly Lactococcus lactis. It is a member of the cl... |
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Nisin Powder Supplier |
pH and Nisin StabilityOptimal Stability in Acidic Conditions (pH 3–5):Nisin is a polypeptide antibiotic produced by Lactococcus lactis, and i... |
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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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