The effectiveness of Nisin in cheese (such as antimicrobial activity, stability, and impact on product quality) is regulated by multiple factors. These factors act by influencing the stability of its molecular structure,...

Nisin, a natural antimicrobial peptide produced by Lactococcus lactis, has been widely used as a food preservative in the production of cheese and other dairy products. Its safety has been fully verified through long-ter...

In the processing of low-temperature meat products, nitrite has long been widely used as a traditional preservative. It plays an important role in inhibiting the growth of pathogenic bacteria such as Clostridium botulinu...

Nisin, also known as lacticin, is a natural polypeptide antibiotic produced by the fermentation of Streptococcus lactis. It effectively addresses the problem of thermophilic bacteria contamination in cheese production, w...

As a natural peptide preservative, the stability of Nisin (nisin) in condiments directly affects its bacteriostatic effect and application value. Its stability is mainly regulated by factors such as the physicochemical e...

Nisin, a natural biological preservative, has various practical applications in the preservation of baked foods as a substitute for chemical preservatives, as detailed below: Effectively inhibiting specific microorgan...