| ≥1 piece |
ε-Polylysine is a high-efficiency antimicrobial food Preservative. It is produced from a fermentation process using Streptomyces albulus under aerobic conditions. It can greatly inhibit the growth of Gram(+)and Gram(-) bacteria, yeast, mould and virus. Compared to traditional preservatives, ε-polylysine shows the advantages on safety, good thermostability and solubility in water, therefore it is widely used as a food antistaling agent.
FEATURE : Widely applied in food and personal care chemical products. ε-Polylysine is slightly bitter, hygroscopic, pale yellow powder.Broad antibacterial spectrum and high safety High thermostability, wide PH range, between PH2 and PH9.
APPLICATION : Currently, ε-Polylysine is widely used as food preservatives, such as: cake, pastry, Snack foods, butter, salad, sauce, beverage, wine, meat product, can, etc. You may confect the ε-Polylysine with the food and mix fully or Spray ε-Polylysine directly onto the surface of food. Both of the methods are proved to have conspicuous antibiotic action and preservative effects in killing or inhibiting the pathogenic microorganism in food or on food surface.
USAGE : You may confect the 5-10% ε-Polylysine solution with cold boiled water or distilled water, then put it into the food and mix fully,s hould adopt grading expanding method to add, in order to achieve the purpose of mixing. If it is used together with other food preservatives, can attain better effect.
STORAGE : Seal, away from direct sunlight, under 15C. Shelf life is 2 years.
e-Polylysine MIC Test (minimum inhibitory concentration)
|
Microbial |
Bacteric |
MIC ( μg/ml ) |
pH |
|
Fungi |
Aspergillus niger |
250 |
5.6 |
|
Trichophyton mentagrophytes |
60 |
5.6 |
|
|
Yeast |
Candida acutus |
6 |
5.0 |
|
Phaffia rhodozyma |
12 |
5.0 |
|
|
Pichia anomala |
150 |
5.0 |
|
|
Pichia membranaefaciens |
< 3 |
5.0 |
|
|
Rhodotorula lactase |
25 |
5.6 |
|
|
Sporobolomyces roseus |
< 3 |
5.0 |
|
|
Saccharomyces cerevisiae |
50 |
5.0 |
|
|
Zygosaccharomyces rouxii |
150 |
5.6 |
|
|
Gram+ bacteria |
Geobacillus stearothermophilus |
5 |
7.0 |
|
Bacillus coagulans |
10 |
7.0 |
|
|
Bacillus subtilis |
< 3 |
7.3 |
|
|
Clostridium acetobutylicum |
32 |
7.1 |
|
|
Leuconostoc mesenteroides |
50 |
6.0 |
|
|
Lactobacillus brevis |
10 |
6.0 |
|
|
L1 plantarum |
5 |
6.0 |
|
|
Micrococcus luteus |
16 |
7.0 |
|
|
Staphylococcus aureus |
12 |
7.0 |
|
|
Streptococcus lactis |
100 |
6.0 |
|
|
Gram- bacteria |
Raoultella planticola |
8 |
7.0 |
|
Campylobacter jejuni |
100 |
7.0 |
|
|
Escherichia coli |
50 |
7.0 |
|
|
Pseudomonas aeruginosa |
3 |
7.0 |
|
|
Salmonella typhymurium |
16 |
7.0 |