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CAS NO.28211-04-3
ε-Polylysine can greatly inhibit the growth of bacteria, yeasts and moulds bacteria, especially to the Gram+ bacteria which can’t easily inhibit by others. As a good preservative, ε-PL is characterized as being high safety, water-soluble, stable at high temperatures, widely usage, non prejudice to the taste, antibacterial in neutral or subacidity conditions. Because of the stability at high temperatures, it can inhibit some heat-resistant bacillus after heat treatment and some tadpole-form no contractile siphovirus bacteriophage as well.
Antibacterial Spectrum
Table 1 ε-PL MIC Test (minimum inhibition concentration)
Different Types of Microorganisms |
Bacteric |
MIC mg/Ltr |
pH |
Fungi |
Aspergillus niger IFO4416 |
250 |
5.6 |
Trichophyton mentagrophytes IFO7522 |
60 |
5.6 |
|
Yeast |
Candida acutus IFO1912 |
6 |
5.0 |
Phaffia rhodozyma IFO10129 |
12 |
5.0 |
|
Pichia anomala IFO0146 |
150 |
5.0 |
|
Pichia membranaefaciens IFO0577 |
< 3 |
5.0 |
|
Rhodotorula lactase IFO1423 |
25 |
5.6 |
|
Sporobolomyces roseus IFO1037 |
< 3 |
5.0 |
|
Saccharomyces cerevisiae |
50 |
5.0 |
|
Zygosaccharomyces rouxii IFO1130 |
150 |
5.6 |
|
Gram+ bacteria |
Geobacillus stearothermophilus IFO12550 |
5 |
7.0 |
Bacillus coagulans IFO12583 |
10 |
7.0 |
|
Bacillus subtilis IAM1069 |
< 3 |
7.3 |
|
Clostridium acetobutylicum IFO13948 |
32 |
7.1 |
|
Leuconostoc mesenteroides |
50 |
6.0 |
|
Lactobacillus brevis IFO3960 |
10 |
6.0 |
|
L1 plantarum IFO12519 |
5 |
6.0 |
|
Micrococcus luteus IFO12708 |
16 |
7.0 |
|
Staphylococcus aureus IFO13276 |
12 |
7.0 |
|
Streptococcus lactis IFO12546 |
100 |
6.0 |
|
Gram- bacteria |
Raoultella planticola IFO3317 |
8 |
7.0 |
Campylobacter jejuni |
100 |
7.0 |
|
Escherichia coli IFO13500 |
50 |
7.0 |
|
Pseudomonas aeruginosa IFO3923 |
3 |
7.0 |
|
Salmonella typhymurium |
|
|
As can be seen, ε-PL has wide range of antimicrobial spectrum with minimum inhibitory concentration of bacteria less than 100μg/ml, and to Fungi, the MIC is higher.
Antibacterial Mechanism
ε-PL is in high aggregation state of multivalent cations, which can damage the cell membrane structure of microorganisms, causing cell material, energy and information transmission interrupted. Its combination with the ribosomes within the cell affects the synthesis of biological macromolecules, eventually leading to cell death.
Safety
It had been approved by FDA for use as an antimicrobial agent in cooked rice or sushi rice at levels up to 50 milligrams per kilogram (mg/kg) of rice. The results of an acute toxicity study and bacterial assays for mutagenicity show that ε-Polylysine was non-toxic and there was no evidence for mutagenic activity of ε-Polylysine. So ε-Polylysine is absolutely safe to be used as food preservative.
Range of Application
With features of solubility in water, good heat tolerance and extensive antimicrobial against fungi, ε- PL can be used under various conditions. A test for thermal stability and pH test using scope of ε-PL was carried out and the results are shown in Table 2 and Table 3
Table-2 Effect of temperature on the Minimum Inhibition Concentration (MIC) of ε-Polylysine against Growth of Escherichia coil
Treatment Condition |
MIC (mg/Ltr) |
Untreated |
50 |
80 ℃,60 min |
50 |
100 ℃,30 min |
50 |
120 ℃,20 min |
50 |
Table 3 PH on ε-PL MIC
Bacteria for Test |
MIC (mg/Ltr) |
|||
|
pH =5.0 |
pH =6.0 |
pH =7.0 |
pH =8.0 |
Bacillus subtilis |
3.0 |
3.0 |
3.0 |
3.0 |
Bacillus cereus |
25.0 |
100.0 |
50.0 |
12.5 |
Escherichia coli |
25.0 |
25.0 |
50.0 |
50.0 |
Staphylococcus aureus |
12.5 |
25.0 |
12.5 |
< 6.3 |
No Influence on Food Flavor
As a food preservative, ε-PL does not affect food flavor. When added to food, ε-PL and dextran will have Maillard reaction after high temperature disinfecting because of its excellent
heat-resistance property. Not only can it maintain the effectiveness of antimicrobial, but also it has strong emulsifying properties, which is unacted whether the food is under circumstances of PH7 or 1 mol/L NaCl. Therefore, ε-PL as food additive has a dual function of emulsification and fresh-keeping.
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