ε-Polylysine is a natural antimicrobial peptide produced through microbial fermentation. It is widely used as a food preservative due to its broad-spectrum antimicrobial activity, excellent safety profile, and biodegradability.
Nisin is a natural antimicrobial peptide produced by Lactococcus lactis. It is widely used as a food preservative to inhibit Gram-positive bacteria and spore-formers, including Clostridium botulinum and Listeria monocytogenes. With excellent heat stabilit
Natamycin is a natural antifungal agent produced by Streptomyces natalensis. It prevents the growth of yeasts and molds in food and beverages without affecting beneficial bacteria. Approved worldwide for food preservation, Natamycin is a clean-label alter
Rosemary Extract is a natural plant-derived antioxidant and antimicrobial agent, primarily standardized to carnosic acid and carnosol. It is widely used in food preservation, cosmetics, and nutritional supplements to delay oxidation, prevent rancidity, an
Baked goods like bread, cakes, and pastries are beloved for their texture and flavor, but they’re easily spoiled by microorganisms like mold, yeast, and bacteria. These microbes thrive on the carbohydrates, proteins, and moisture in baking ingredients, leading to visible mold, off-flavors, or even food safety risks.
This article breaks down the most common spoilage microorganisms in baked goods and introduces three mainstream natural preservatives—ε-polylysine, natamycin, and nisin. It explains how to use them alone or in combination to target specific microbes, helping bakeries extend shelf
Explore the benefits and applications of natural preservatives like ε-Polylysine, Nisin, and Natamycin in food products. Learn how these natural ingredients help extend shelf life, improve food safety, and offer eco-friendly alternatives to synthetic preservatives
Natamycin, a natural preservative derived from microbial fermentation, plays a vital role in cheese production. This guide explores its significance, explaining how it targets mold and yeast to extend cheese shelf life while sparing beneficial bacteria. It covers its mechanism, safety, practical uses (like surface spraying and antimicrobial packaging), and how it synergizes with other preservatives—making it indispensable for fresh, flavorful cheese.
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