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 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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High quality Nisin |
Nisin is commonly added to dairy products for its antimicrobial properties, which help control the growth of spoilage and pathogenic bacteria.The a... |
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Nisin Powder Food additive |
Nisin is odorless and compatible with meat components (proteins, fats, spices), so it does not alter the original flavor, color, or texture of meat... |
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Natamycin |
Natamycin is a polyene macrolide antifungal compound produced by the fermentation of Streptomyces.In 1955, Struyk et al. isolated this substance fr... |
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Nisin 1414-45-5 25kg |
Nisin, as a natural antimicrobial peptide, finds applications in various industries due to its ability to inhibit the growth of bacteria, especiall... |
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