Fermented foods are celebrated for their unique flavors, nutritional benefits, and preservation properties. However, their susceptibility to microbial spoilage and pathogenic contamination poses significant challenges fo...

As consumers become increasingly health-conscious, the demand for natural and safe food preservatives is on the rise. ε-Polylysine hydrochloride, a naturally occurring antimicrobial agent derived from the fermentation o...

As global awareness of environmental issues and sustainability grows, the food industry is increasingly seeking innovative solutions to reduce its ecological footprint. ε-Polylysine hydrochloride, a natural antimicrobia...

In the competitive landscape of food production, cost-effectiveness is a critical consideration for manufacturers. Preservatives play a vital role in extending the shelf life and safety of food products, and natural opti...

The increasing demand for food preservation has led to the widespread use of both natural and synthetic preservatives. Among natural options, nisin—a bacteriocin produced by Lactococcus lactis—has gained prominence due...

Seafood is a highly nutritious food source, rich in protein, omega-3 fatty acids, and essential vitamins. However, its high moisture content and nutrient profile make it particularly susceptible to spoilage and microbial...