Dairy preservation is no longer just about “stopping spoilage”—it’s about balancing safety, sustainability, and consumer trust. By leveraging natural preservatives like nisin and natamycin, producers can meet the demand for clean-label products while cutting waste and protecting public health. As technology advances, the combination of natural solutions and smart practices will ensure that dairy remains a safe, nutritious staple for years to come.

This article provides a comprehensive exploration of the revolutionary application of polylysine in the field of sauce preservation. As a natural preservative produced through the fermentation of Streptomyces, polylysine offers significant advantages over traditional chemical preservatives: a broader antibacterial spectrum, exceptional thermal stability (maintaining activity at 120°C), excellent pH adaptability, and no alteration to the original flavor of sauces. The article details the scientific application methods of polylysine (recommended dosage 0.05-0.2%), combination strategies with nat

Microorganisms—whether bacteria, yeasts, molds, or viruses—are integral to both food production (e.g., fermentation) and spoilage. By understanding their classification and spoilage mechanisms, the food industry and consumers can implement targeted controls (e.g., temperature management, proper packaging) to reduce waste, extend shelf life, and protect public health.