Maymicin: is a natamycin (pimaricin) product and naturally occurs in the bacterium, Streptomyces natalensis. Natamycin controls the spoilage of various foods caused by yeast and moulds. It is easily applied in fermented dairy and meat products. It is very effective against yeast and mould growth only, but bacteria.

Nicin: It is a pure nisin product.

Nisin is a polypeptide, which is produced by Lactococcus lactis. It is a natural and very effective food preservative. Nisin has antimicrobial activity against a wide range of gram positive (+) bacteria.

It also inhibits certain strains of pathogens such as C. botulinum, S. aureus, S. haemolyticus, L. monocytogenes, B. stearothermophilus, B. subtilis and some others.

 Ndi possesses anti-microbial activity against a wide range of Grampositive bacteria and their spores, which cause food spoilage, to extend shelf life.