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Natural Shelf Life &
Enzyme Specialist

Yotabio delivers high-performance, natural bio-food additives for food preservation, texture enhancement, and clean-label innovation. Trusted by global partners for quality, consistency, and scientific excellence.

Our Premium Products

Discover our range of natural food additives and enzymes engineered for performance, safety, and clean-label compliance.

CH

Chitosan

A naturally occurring polymer derived from chitin, used for its antimicrobial properties and film-forming ability in food preservation.

  • Source: Crustaceans, fungi, yeast
  • Key Features: Amino & hydroxyl groups
  • Key Parameters: Degree of Deacetylation (DD), Molecular Weight (MW)
BV

Buffered Vinegar

FRESHMIX BV is a natural, label-friendly ingredient based on white distilled vinegar produced via fermentation.

  • Base: White distilled vinegar
  • Production: Fermentation with food cultures
  • Use: Natural preservative, pH control
MR

Microbial Rennet

Derived from Rhizomucor miehei, this enzyme coagulates milk into curds and whey for cheese production.

  • Source: Microbial fermentation
  • Function: Milk coagulation
  • Application: Cheese-making
CHY

Chymosin

A key milk-clotting enzyme used in cheese production to separate curds from whey and develop texture and flavor.

  • Role: Milk protein coagulation
  • Use: Cheese, pharmaceuticals
  • Benefits: Consistent clotting, clean flavor
CWF

Cultured Wheat Flour

Fermented wheat using Propionibacterium freudenreichii; acts as a natural preservative and flavor enhancer in bakery.

  • Microbe: Propionibacterium freudenreichii
  • Function: Antimicrobial, flavor development
  • Use: Bread, pastries, cookies
CDX

Cultured Dextrose

A natural food ingredient produced through fermentation, used to inhibit spoilage organisms in processed foods.

  • Production: Fermentation of dextrose
  • Function: Mold & rope inhibition
  • Label: Clean, natural ingredient
NS

Nisin (A & Z)

A natural antimicrobial peptide effective against Gram-positive bacteria, widely used in dairy, canned foods, and meats.

  • Type: Bacteriocin
  • Target: Listeria, Clostridium
  • Applications: Dairy, processed meats
NT

Natamycin

A natural antifungal agent used to prevent mold and yeast growth in cheese, sausages, and beverages.

  • Function: Yeast & mold inhibitor
  • Dose: Low usage levels effective
  • Applications: Surface treatment, fillings
EPL

ε-Polylysine

A natural, biodegradable antimicrobial polymer effective against a broad spectrum of microorganisms in food.

  • Origin: Fermentation of Streptomyces
  • pH Stability: Effective in acidic to neutral
  • Use: Beverages, sauces, rice products
TG

Transglutaminase (TG)

An enzyme that catalyzes protein cross-linking, improving texture, elasticity, and water retention in meat and dairy.

  • Function: Protein binding
  • Applications: Meat restructuring, dairy gels
  • Benefits: Reduced waste, improved yield
LYS

Lysozyme

A natural enzyme that breaks down bacterial cell walls, used to control spoilage in wine, beer, and dairy.

  • Source: Egg white
  • Target: Gram-positive bacteria
  • Use: Wine stabilization, cheese
FM

Freshmix

A proprietary blend of natural preservatives designed for clean-label shelf-life extension in diverse food systems.

  • Composition: Cultured vinegar, dextrose, etc.
  • Function: Broad-spectrum inhibition
  • Label: "Vinegar", "Fermented Wheat"

About YotaBio

Yota Bio-Engineering Co., Ltd is located at 398 Huan'an Road, Rizhao, a small beautiful coastal city in Shandong Province, China. Our manufacturing site spans over 38,000 square meters and is staffed by 85 dedicated professionals working 24/7 since 2016.

We specialize in producing high-quality bio-food additives such as Nisin, Natamycin, and Transglutaminase. Thanks to our diligent team, YotaBio delivers stable, premium products to customers across the globe.

Our Advantages

  • ✅ ISO9001 & ISO22000 Certified
  • ✅ Kosher & Halal Certified
  • ✅ Member of China Food Additives & Ingredients Association (CFAA)
  • ✅ Advanced Fermentation Technology
  • ✅ Global Customer Base

Why Choose YotaBio?

🔬

R&D Driven

Innovation at the core with dedicated R&D center and expert scientific team.

🏭

Large-Scale Manufacturing

38,000 m² facility ensures consistent supply and scalability.

🌍

Global Reach

Trusted by partners in over 30 countries for reliable, high-performance ingredients.

Driving Innovation in Food Science

At YotaBio, we combine deep fermentation expertise with cutting-edge research to develop next-generation natural solutions for the food industry.

R&D Center

Our research and development center focuses on optimizing fermentation processes, enhancing enzyme efficiency, and developing novel natural preservatives. We invest continuously in strain improvement, process innovation, and application testing to stay ahead of industry needs.

Expert Team

Comprising microbiologists, food scientists, and biochemical engineers, our team brings decades of combined experience in industrial fermentation and food additive development. We are committed to scientific rigor and customer-focused innovation.

38,000+
Square Meters Facility
85
Dedicated Staff
24/7
Production Since 2016
Global
Customers Worldwide

Frequently Asked Questions

What makes chitosan effective as a preservative?

Chitosan's amino groups give it a positive charge, allowing it to bind to negatively charged microbial cell membranes, disrupting their integrity and inhibiting growth.

Are YotaBio products suitable for clean-label formulations?

Yes, many of our products, including buffered vinegar, cultured dextrose, and cultured wheat flour, are label-friendly and support clean-label trends.

Is microbial rennet suitable for vegetarian cheese?

Yes, microbial rennet is a vegetarian alternative to animal-derived rennet and is widely used in vegetarian and kosher cheese production.

How does nisin work?

Nisin binds to lipid II, a key bacterial cell wall precursor, preventing cell wall synthesis and forming pores in the membrane, leading to cell death.

Can transglutaminase be used in plant-based products?

Yes, TG is increasingly used in plant-based meats to improve texture, binding, and water retention, enhancing product quality and mouthfeel.

Get in Touch

For product inquiries, technical support, or partnership opportunities, visit our official website to contact YotaBio.

📞 Phone: +86 633 2959965
✉️ Email: [email protected]
Visit Official Website

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