Bakery products are susceptible to spoilage caused by molds and yeasts, which can significantly affect their shelf life, safety, and quality. To combat this issue, food manufacturers are increasingly turning to natural p...

Fermented foods have been a staple in human diets for centuries, prized for their unique flavors, extended shelf life, and health benefits. The microbiome of fermented foods, composed of various microorganisms, plays a c...

Nisin, a natural antimicrobial peptide derived from Lactococcus lactis, has emerged as a key player in the food preservation market. Its ability to inhibit a wide range of bacteria, particularly Gram-positive pathogens, ...

The increasing demand for safe, shelf-stable food products has prompted researchers and food manufacturers to explore innovative solutions in food preservation. One such solution is nisin, a natural antimicrobial peptide...

Nisin, a naturally occurring antimicrobial peptide produced by Lactococcus lactis, has garnered significant attention in food preservation due to its ability to inhibit the growth of a wide range of bacteria, particularl...

Nisin can inhibit the continued increase in acidity during the fermentation of sour milk, helping to maintain its taste and quality. Mechanistically, nisin is a narrow-spectrum antimicrobial peptide extracted from the se...