The physicochemical properties of Nisin (nisin) are closely linked to its unique molecular structure, and the interplay of pH, temperature, and solubility is a core factor determining its application scenarios. As a lant...

The discovery of nisin from Streptococcus lactis stands as a pivotal milestone in humanity’s exploration of natural antimicrobial substances. This journey not only weaves together interdisciplinary breakthroughs in micr...

Nisin, a natural antibacterial peptide produced by Lactococcus lactis fermentation, is characterized by high-efficiency bacteriostasis and safety, widely applied in food, pharmaceutical, and daily chemical fields. Howeve...

As a natural antibacterial peptide, the stability of Nisin directly influences its bacteriostatic effect in food processing. Factors such as pH, temperature, metal ions, compatible components, and processing techniques i...

I. Mechanisms of Nisin Allergic Reactions As a natural polypeptide preservative (containing 34 amino acid residues) produced by lactic acid bacteria, Nisin's allergic reaction mechanisms are closely related to the...

Nisin, a natural, efficient, and non-toxic antibacterial substance, holds broad application prospects in organic foods but also faces certain challenges, detailed as follows: I. Application Prospects 1. Alignment w...