1.Nisin Nisin preparation is derived from pure culture fermentations of certain strains of Streptococcus lactis Lancefield Group N. It has been widely used in milk, dairy products, meat products, beverage drinks, aquatic products, can food, fruit juice, plant protein, and baking food.
2.Natamycin A fungicidal antimycotic of the polyene macrolide group. It is produced by several species of Streptomyces. It has been widely used in cheeses, yoghurt, sour cream, dried and semi-dried cured meat products, bakery products, wines and fruit juices.
1.Nisin has been widely used in milk, dairy products, meat products, beverage drinks, aquatic products, can food, fruit juice, plant protein, and baking food.
2.Natamycin has been widely used in cheeses, yoghurt, sour cream, dried and semi-dried cured meat products, bakery products, wines and fruit....
