Bacteriocins

Aprofood offers various types of bacteriocins for different food products and applications, such as food products like dairy, meat, and beverages.

Role of Bacteriocins

Bacteriocins are natural anti-microbial agents produced by certain bacteria that kill or inhibit the growth of other microorganisms, including bacteria, yeasts and molds. Because bacteriocins occur naturally in many foods, the human body tolerates them well without toxicity or allergic reactions, making them a very safe food preservative.

Advantages of Our Bacteriocins in Food Applications

• Naturally Safe. Bacteriocin is a protein produced by the fermentation of microorganisms, which has an excellent antibacterial effect, is non-toxic to the human body, very safe.
• Antibacterial broad-spectrum. Bacteriocin not only has a blocking effect on bacteria, but also has a certain inhibitory effect on some fermentation acid-producing dominant groups, with broad-spectrum antibacterial properties.
• No residue. Bacteriocin is easy to be decomposed and absorbed in the body, and will not be accumulated in the body, avoiding the safety hazards of traditional preservatives.
• Long preservation period. Bacteriocin is alkaline, which can effectively inhibit the growth of bacteria such as rancid bacteria, yeast and mold, thus prolonging the freshness of food.
• Does not change the flavor of the food itself. The addition of Bacteriocin will not affect the original flavor of the food, and can better maintain the original taste of the food.

Why Choose Us?

At Aprofood, we combine scientific expertise, advanced technology and in-depth knowledge of food preservation to offer a wide range of products and solutions for the food preservation industry. Our commitment to quality, sustainability and compliance makes us an ideal partner for food development companies. Please feel free to contact us to discuss how we can support your specific needs and contribute to your success in the marketplace.

For Research Use Only!