Natamycin and Nisin are both natural preservatives.

Natamycin is a natural, broad-spectrum, and highly effective antifungal preservative, and its efficacy is mainly reflected in the following aspects:

1. Antibacterial and anti-corrosion

Inhibition of fungal growth: Natamycin has a strong inhibitory effect on filamentous fungi such as yeast and mold, especially on fungal infections such as Aspergillus, Fusarium, and Candida.
Preventing the production of fungal toxins: By inhibiting fungal growth and reducing the production of fungal toxins (such as aflatoxin), food safety is ensured.

2. Food preservation

Extended shelf life: Natamycin can effectively prevent mold contamination and extend the shelf life of dairy products (such as cheese), meat products, baked goods (such as bread and cakes), juices, salad dressings, and other foods.
Not affecting food quality: Due to its low solubility, natamycin is usually used for surface treatment of food and will not penetrate into the interior of the food, thus not affecting the flavor, taste, and nutritional value of the food.

3. Safe and non-toxic

Human safety: Natamycin has little effect on human cells and is difficult to be absorbed by the digestive tract, so it is basically non-toxic and has high safety.

4. Widely applicable

Food industry: used for preservation and preservation of cheese, meat products, baked goods, fruit juice, salad dressings, soy sauce, vinegar and other foods.

In the field of medicine: used to treat fungal infections, such as eye drops, oral medications, etc.

In the field of agriculture, it is used to prevent and control fungal diseases in crops.

The efficacy of Nisin is mainly reflected in the following aspects:

1. Antibacterial and anti-corrosion

Broad spectrum antibacterial: It has a strong inhibitory effect on Gram positive bacteria (such as Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, Bacillus subtilis, etc.), especially on spore producing bacteria (such as Bacillus subtilis, Clostridium difficile).

Natural preservative: As a natural biological preservative, it can replace some chemical preservatives, extend the shelf life of food, and maintain the color, aroma, taste, and nutritional value of food.

2. Food preservation

Inhibiting corruption: By damaging bacterial cell membranes or interfering with cell wall synthesis, inhibiting bacterial growth and reproduction, and delaying the process of food spoilage.

Reduce enzyme activity: slow down the activity of enzymes in food, reduce oxidation and degradation rates, and extend shelf life.

3. Safe and non-toxic

Human metabolism: After consumption, it is hydrolyzed into amino acids by proteases in the digestive tract, with no residue, does not affect the balance of intestinal flora, and does not develop drug resistance.

4. Widely applicable

Dairy products: used for pasteurizing milk, cheese, yogurt, etc., to inhibit heat-resistant spores and toxin producing bacteria.

Meat products: Extend the shelf life of cooked meat products such as ham and sausages.

Canned food: Replace some high-temperature sterilization processes to reduce nutrient loss.

Beverages: Used for juices, alcoholic beverages, etc. to prevent yeast and mold contamination.

5. Collaborative efficiency enhancement

Combined use: It can work synergistically with other preservatives and preservation technologies (such as low-temperature and modified atmosphere packaging) to enhance the anti-corrosion effect.

Reduce heat treatment intensity: In dairy processing, the combination of lactobacillus can lower sterilization temperature and reduce nutrient loss.

6. Special effects

Inhibition of toxin production: In cheese processing, it can prevent the germination of Clostridium botulinum and anaerobic Clostridium spores and toxin formation.

Improving product quality: reducing the use of chemical preservatives in food processing to meet consumers' demand for natural and healthy food.