Nisin
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 as a natural antimicrobial peptide |
Nisin, a natural antimicrobial peptide derived from Lactococcus lactis, serves as a high-efficiency, safe preservative in meat products, with key r... |
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Nisin in Dairy Products |
Application in Dairy Products: Preventing Rancidity and Mold GrowthDairy products (e.g., cheese, milk, yogurt) are sensitive to microbial spoilage&... |
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Nisin |
Nisin is a natural antimicrobial peptide produced by the bacterium Lactococcus lactis.It has potent antimicrobial properties, particularly against ... |
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Market quotation |
To ensure the quality, stability and effectiveness of natamycin, it must be stored strictly in accordance with appropriate conditions. The followin... |
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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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