Nisin is a naturally occurring antimicrobial peptide that is produced by certain strains of bacteria, particularly Lactococcus lactis. The process of nisin production involves the cultivation of these bacteria in a contr...

ε-Polylysine hydrochloride, also known as ε-PL or Poly(ε-lysine), is a natural biopolymer composed of ε-lysine monomers. ε-PL is known for its antimicrobial properties and has been widely used in the food, cosmetic,...

As a natural food preservative, nisin is widely used in dairy and meat processing for its potent inhibitory effects against Gram-positive bacteria (e.g., Listeria monocytogenes, Staphylococcus aureus). However, its susce...

Roast meat is prone to quality deterioration during storage, including microbial spoilage, moisture loss, and lipid oxidation—leading to dry/tough texture, bland flavor, and even rancidity. The combination of nisin (a n...

Nisin, a natural bacteriocin, exhibits potent inhibitory effects against Gram-positive bacteria (e.g., Staphylococcus, Streptococcus). Tea polyphenols, plant-derived polyphenolic compounds, possess broad-spectrum antibac...

Cooked chicken wings, rich in protein, fat, and moisture, are susceptible to microbial contamination and oxidative deterioration after processing. Their shelf life is typically only 1–2 days at room temperature, and eve...