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 Raw Material Powder 25KG |
Raw and processed meat, poultry, and seafood are primary carriers of foodborne pathogens likeListeria monocytogenes,Staphylococcus aureus, andClost... |
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Natamycin |
Natamycin, being a sensitive and specialized compound, requires careful handling and storage during transportation to maintain its stability and ef... |
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Nisin Raw Material |
Nisin is a naturally occurring lactic acid bacteriocin (a small antimicrobial peptide) produced by the bacterium Lactococcus lactis. Recognized as ... |
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Nisin Raw Material |
Antibiotic overuse leads to the development of antibiotic-resistant bacteria (a global health threat). Nisin, as a narrow-spectrum antimicrobial, o... |
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Natamycin Supplier |
Natamycin, as a food additive, has undergone extensive and in-depth safety assessment and is considered safe and reliable, as described in the foll... |
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