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Nisin for seafood processing


As a natural bioactive antimicrobial peptide, nisin has a strong inhibitory effect on various Gram-positive bacteria and certain Gram-negative bacteria, significantly suppressing spoilage bacteria and pathogenic bacteria. Nisin plays an important role in seafood processing.

In seafood processing, especially in the production of fish, fresh shrimp, and other perishable seafood products, nisin plays a crucial role. Because these seafood products are usually consumed in a raw or lightly cooked form, they are prone to contamination by harmful microorganisms such as Listeria and E. coli, making it particularly important to control bacterial counts in the finished products.

Adding an appropriate amount of nisin (e.g., 0.1~0.15g/kg) can effectively inhibit the growth and reproduction of spoilage bacteria, thereby extending the freshness and shelf life of the products. This is of great significance for improving the quality and safety of seafood products, meeting consumers' demands for health and deliciousness.

Furthermore, nisin is efficient, non-toxic, and safe, and does not produce any adverse effects on the human body. Its use not only meets food safety standards but also enhances the market competitiveness of seafood products.

In seafood processing, nisin is an ideal choice as a preservative, ensuring product quality and safety, and meeting consumer demands.