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...

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...