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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ε-Polylysine hydrochloride |
One of the key benefits of ε-Polylysine hydrochloride as a food preservative is its ability to inhibit the growth of a wide range of microo... |
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Storage Stability of Nisin |
Nisin, a natural antimicrobial peptide derived from Lactococcus lactis, is widely recognized for its high safety and functional stability in food p... |
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ε-Polylysine hydrochloride |
ε-Polylysine hydrochloride is widely used in the food industry as a natural preservative due to its strong antimicrobial properties. It is ... |
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Nisin in the Prepared Meal Industry |
Standardized Application of Nisin in the Prepared Meal Industry 1. Scope of Application In accordance with GB 2760—2017 National Food Safety ... |
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Nisin's stability during storage |
Nisin’s stability during storage directly determines its shelf life and efficacy in end products.Dry powder form: When stored in sealed, ligh... |
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