In the preservative system of canned foods, Nisin (nisin) is hailed as a "natural guardian." Its highly efficient inhibitory effect on Bacillus provides key protection for the long-term preservation of canned products. B...

Extending the shelf life of meat products is a key challenge in the food industry, and the synergistic effect of Nisin (nisin) and low-temperature sterilization offers an efficient solution. This synergy leverages the co...

Nisin, an antimicrobial peptide produced by lactic acid bacteria, owes its potent bacteriostatic activity—particularly against Gram-positive bacteria—to its unique molecular structure. The formation of thioether bonds ...

Nisin, an antimicrobial peptide naturally produced by lactic acid bacteria, has become a widely used natural preservative in dairy product preservation due to its unique bacteriostatic properties, safety, and compatibili...

Nisin exists in six types: A, B, C, D, E, and Z, among which types A and Z have been the most extensively and deeply studied. The differences and activity comparisons between them are as follows: Structural Difference...

Nisin, a natural bioactive antimicrobial peptide composed of 34 amino acids, has a unique molecular structure closely associated with its antimicrobial function. The following is an analysis of its molecular structure an...