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
α-Polylysine excels in medical and material applications, where precise polymer control is needed.
ε-Polylysine is superior for natural antimicrobial preservation in foods, cosmetics, and agriculture.
Dairy preservation is no longer just about “stopping spoilage”—it’s about balancing safety, sustainability, and consumer trust. By leveraging natural preservatives like nisin and natamycin, producers can meet the demand for clean-label products while cutting waste and protecting public health. As technology advances, the combination of natural solutions and smart practices will ensure that dairy remains a safe, nutritious staple for years to come.
This article provides a comprehensive exploration of the revolutionary application of polylysine in the field of sauce preservation. As a natural preservative produced through the fermentation of Streptomyces, polylysine offers significant advantages over traditional chemical preservatives: a broader antibacterial spectrum, exceptional thermal stability (maintaining activity at 120°C), excellent pH adaptability, and no alteration to the original flavor of sauces. The article details the scientific application methods of polylysine (recommended dosage 0.05-0.2%), combination strategies with nat
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