Nisin, vinegar powder, and cultured dextrose are all potential natural preservatives that can be used to improve the safety and shelf life of ready-to-eat meat products. By rationally combining these preservatives and combining them with other preservation technologies, microbial growth can be effectively controlled and consumer demand for natural, safe foods can be met.

Nisin A and Nisin Z are two common variants of Nisin, both natural antiseptics produced by Lactococcus lactis. They have some differences in structure and function, which affect their antimicrobial activity and application range.

Encapsulated sorbic acid and natural solutions for bakery Preservation