Vim nws cov khoom ntuj tsim, ua tau zoo thiab nyab xeeb,NISIN E234
1. It is a pure natural microbial antibacterial peptide fermented by lactic acid bacteria Streptococcus naturally present in milk and cheese. It has a broad-spectrum antibacterial effect and can reasonably inhibit the growth and development of most Gram-positive bacteria and spores.
2. Tom qab noj mov, nws yog hydrolyzed rau hauv cov amino acids los ntawm protease nyob rau hauv tib neeg digestive ib ntsuj av, uas tsis muaj teeb meem rau kev noj qab haus huv thiab muaj roj ntsha muaj nuj nqi ntawm tsawg concentration. Lub caij no, nws tsis hloov cov kab mob hauv plab ib txwm, tsis ua rau cov tshuaj tiv thaiv thiab kev sib kis ntawm lwm cov tshuaj tua kab mob.
3. Nws muaj kev ruaj ntseg zoo, kub tsis kam, acid tsis kam, thiab muaj kev tiv thaiv corrosion thiab tub yees rau ntau yam khoom noj.
4. Ntau qhov kev sim cov ntaub ntawv tseem tau lees paub tias nws muaj kev nyab xeeb heev. Tam sim no, ntau tshaj 60 lub teb chaws thiab cheeb tsam xws li Europe, United Kingdom, Canada, United Kingdom, thiab Nyij Pooj tau teev nws rau hauv cov npe khoom noj uas tuaj yeem siv tau.
5. It is also widely used, suc as milk and dairy products, canned whole grains and fruits, pickled vegetables and fruits, meat products, cooked seafood, egg products, vinegar, soy sauce, sauce and sauce products, compound seasonings , beverages and other foods.
Peb tuaj yeem muab NISIN E234 hauv cov kev qhia tshwj xeeb, 1000IU / g ~ 10000IU / g, yog tias koj xav tau, thov hu rau peb dawb!
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