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 Powder |
Thermal StabilityHeat Resistance in Acidic Media:Retains activity after pasteurization (70–90°C) or even UHT processing (135–150&de... |
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Nisin Powder |
Practical Implications for Food ApplicationsFormulation Considerations:When using nisin in food products, the pH of the matrix affects both its eff... |
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Chlortetracycline Premix |
Chlortetracycline Premix in livestock and poultry feed: 1. Purpose: · Promote the growth of livestock and poultry: Chlortetracycline Premix ... |
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Safety Considerations in Practical Applications of Nisin |
Dosage Control: Excessive addition (>0.5 g/kg) not only increases production costs but may also cause slight bitterness in foods (e.g., dairy pr... |
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Nisin 500g |
Safety risk control and precautions of NisinDosage compliance: The usage limits stipulated in regulations such as GB 2760 must be strictly followed... |
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