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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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