The two most common preservatives applied to avoid growth of unwanted mold
are natamycin and potassium sorbate.

Transglutaminase improving doner kebab binding and structural integrity.

Lysozyme is used to prevent swelling during long ripening in hard cheeses such as Grana, Montasio, Provolone, Asiago, and Emmental. It is also used to prevent gas formation by Clostridium tyrobutyricum in Edam and Gouda cheeses.

Lysozyme is added to the milk used for Grana Padano to prevent late blowing, which is a defect where gas-producing bacteria, particularly Clostridium tyrobutyricum, cause swelling, slits, and holes in the cheese during the maturation process. This enzyme, naturally found in egg whites, breast milk, tears, and saliva, has potent antimicrobial properties. It works by hydrolyzing the peptidoglycan in bacterial cell walls, effectively killing or inhibiting the growth of these unwanted microorganisms.

Cultured wheat provides a clean-label alternative to bakery synthetic preservatives

The use of chitosan in food, post-harvest，biofilm materials & coatings