Nisin, a natural antibacterial peptide produced by Streptococcus lactis, consists of 34 amino acid residues in its molecular structure, with 5 unique lanthionine (Lan) and β-methyllanthionine (MeLan) cross-linking struc...

As a widely used natural food preservative, nisin owes its stability, antibacterial activity, and final efficacy in food systems not only to its intrinsic properties but also to its complex interactions with various food...

As a natural antibacterial peptide produced by Streptococcus lactis, Nisin possesses unique redox properties conferred by specific functional groups (e.g., thioether bonds, amino groups, carboxyl groups) in its molecular...

As a natural antibacterial peptide, nisin is widely used in food processing to inhibit the growth of Gram-positive bacteria (such as Listeria and Staphylococcus) and extend food shelf life. However, its stability is susc...

As a natural antibacterial peptide produced by the fermentation of Streptococcus lactis, the physicochemical properties of nisin directly determine its application scope and effectiveness in fields such as food preservat...

As a natural antibacterial peptide, the stability of nisin directly determines its application efficacy in fields such as food processing and biological preservation. Temperature, pH, and metal ions are the core environm...