Maynisin; 
Maynisin is a Nisin (natural antibacterial agent) which is produced by fermentation using strains of Lactococcus. It is effective against Gr (+) bacteria, specifically spore forming bacteria. Eg: Clostridium species. It is heat resistant and non toxic. It can be used to replace chemical preservatives in foods. It does not cause any undesirable flavours.



Maymicin; 
Maymicin is a blend of Natamycin (natural fungicide) and lactose in the ratio of 1/1. It is highly effective againts yeast and moulds. Maymicin can be used as a substitute for chemical preservatives since it does not affect the taste, colour or the pH of the product.



Maylysozyme; 
Maylysozyme is a natural enzyme, lysozyme that destroys vegetative forms of Clostridium species. It prevents late blowing during cheese maturation due to the presence of Clostridium tyrobutyricum.