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.