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    Transglutaminase (TG), better known to
    chefs as “Meat Glue,” which is widely
    distributed in nature, is an enzyme with
    the revolutionary ability to improve the physical properties of various protein containing foods.
    Nisin is a natural polypeptide antibacterial
    produced by strains of Lactococcus lactis
    subsp lactis.
    Natamycin is also called pimarcin or
    tennecetin, which is produced by
    Streptomyces sp. and purified by
    modern separation technology.
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