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polylysine ( e -poly-l-lysine, epl) is produced during fermentation by the bacterium strepomyces albulus . it has an antimicrobial effect against yeast, fungi, gram-positive bacteria and gram-negative bacteria (such as escherichia coli and salmonella ).
polylysine was approved as a Preservative-p1.html" style="text-decoration:underline;font-weight:bold;" target='_blank'>Food Preservative in japan, korea and the united states. the characteristics of polylysine as a food preservative include:
1. it is a broad-spectrum antibiotic;
2. it is very safe for human consumption because after consumption polylysine is broken down into lysine that is an essential amino acid for human. therefore it is non-toxic and was recognized as a nutritional preservative by fda in 2003;
3. it has execellent thermal stability, e.g. it remains bioactive after being heated in 80?c for 60 minutes or in 120?c for 20 minutes;
4. it is effective in a wide range of ph values ranging from 3 to 9
5. it is water soluble.
usual application in food: cooked rice, cakes, pastries, condiments, soft drinks, dairy products, sea food, meat products and canned food.
it can also be used in the cosmetic products.