When you add SEA-i^® to a food product, its enzymes create a series of biochemical reactions that damage to the microorganisms present in the food. With functional components of their membranes now inactive, the damaged microorganisms become incapable of multiplying, absorbing nutrients or releasing metabolites.

SEA-i^® offers protection against the broadest range of microorganisms of any natural preservative

Microorganisms susceptible to the antimicrobial power of SEA-i^® enzymes include:

• gram-positive bacteria (e.g.: Listeria, Lacto-bacillus, etc.)
• gram-negative bacteria (e.g. Pseudomonas, Coliforms, etc.)
• yeasts
• molds

This means SEA-i^® offers protection against the broadest range of microorganisms of any natural preservative. And since the damage inflicted by SEA-i^® is long-lasting and thermo-resistant, the decrease in the production of all unwanted metabolites like acids, gases, proteases, lipases, toxins etc. will ensure your food is fresher and safer, and remains so for significantly longer.