Ingredient similar to a natural substance created by advanced biotechnology
As an ingredient manufactured from natural substances using our biotechnology, Polylysine is a straight chain polyamino acid that connects 25 to 35 L-lysine residues, characterized by a peptide bond between the epsilon amino group and the carboxyl group in L-lysine, a kind of essential amino acid. Its safety is ensured by a variety of toxicity tests including a chronic test. It has also received a GRAS notice GRAS number from the US FDA.
Characteristics
High safety
Helps inhibit proliferation of a wide range of microbes while working also as a surfactant.
Provides high heat stability and high water solubility.
Helps inhibit microbe proliferation in a wide pH range.
Effect
MIC of Polylysine against various microorganisms
Microorganism
MIC(ppm)
Medium
Gram-positive bacteria
Geobacillus stearothermophilus
5
6
Bacillus coagulans
10
6
Bacillus subtilis
<3
7
Bacillus cereus
30
7
Staphylococcus aureus
12
4
Listeria monocytogenes
10
6
Lactobacillus brevis
10
3
Lactobacillus plantarum
5
3
Leuconostoc mesenteroides
50
3
Streptococcus lactis
100
3
Clostridium acetobutylicum
32
9
Clostridium sporogenes
200
6
Micrococcus luteus
16
6
Gram-negative bacteria
Escherichia coil
50
4,5
Salmonella typhimurium
16
4
Enterobacter aerogenes
8
4
Pseudomonas aeruginosa
<3
4
Campylobacter jejuni
100
8
Yeasts
Saccharomyces cerevisiae
50
2
Zygosacchromyces rouxii
150
1
Candida acutus
6
2
Pichia anomala
150
2
Pichia menbranaefaciens
<3
2
Rhodotorula lactosa
25
1
Sporobolomyces roseus
<3
2
Phaffia rhodozyma
12
2
Molds
Aspergillus niger
250
1
Trichophyton mentagrophytes
60
1
Medium#
Potato dextrose(pH 5.6)
Malt Broth(pH5.0)
Glucose malt broth(pH6.0)
Nutrient broth(pH7.0)
Deoxycholate broth(pH7.4)
BHI(pH 7.0)
Trypto-soya broth(pH7.3)
Brucella broth(pH7.0)
Thioglycollate medium without indicator:gluid(pH 7.1)
2. Effect of pH on the MIC
Tested bacteria
MIC(mg/L)
6.0
7.0
8.0
5.0
6.0
7.0
8.0
Bacillus subtilis
3
3
3
3
Bacillus cereus
25
100
50
12.5
Escherichia coli
25
25
50
50
Staphylococcus aureus
12.5
25
12.5
?6.3
3. Effect of heat treatment on the MIC
Treatment
50
Untreated
50
80oC, 60 min
50
100oC, 30 min
50
120oC, 20 min
50
Trichophyton mentagrophytes
60
Application
Characteristics
High safety
Helps inhibit proliferation of a wide range of microbes while working also as a surfactant.
Provides high heat stability and high water solubility.
Helps inhibit microbe proliferation in a wide pH range.
Effect
MIC of Polylysine against various microorganisms
Microorganism
MIC(ppm)
Medium
Gram-positive bacteria
Geobacillus stearothermophilus
5
6
Bacillus coagulans
10
6
Bacillus subtilis
<3
7
Bacillus cereus
30
7
Staphylococcus aureus
12
4
Listeria monocytogenes
10
6
Lactobacillus brevis
10
3
Lactobacillus plantarum
5
3
Leuconostoc mesenteroides
50
3
Streptococcus lactis
100
3
Clostridium acetobutylicum
32
9
Clostridium sporogenes
200
6
Micrococcus luteus
16
6
Gram-negative bacteria
Escherichia coil
50
4,5
Salmonella typhimurium
16
4
Enterobacter aerogenes
8
4
Pseudomonas aeruginosa
<3
4
Campylobacter jejuni
100
8
Yeasts
Saccharomyces cerevisiae
50
2
Zygosacchromyces rouxii
150
1
Candida acutus
6
2
Pichia anomala
150
2
Pichia menbranaefaciens
<3
2
Rhodotorula lactosa
25
1
Sporobolomyces roseus
<3
2
Phaffia rhodozyma
12
2
Molds
Aspergillus niger
250
1
Trichophyton mentagrophytes
60
1
Medium#
Potato dextrose(pH 5.6)
Malt Broth(pH5.0)
Glucose malt broth(pH6.0)
Nutrient broth(pH7.0)
Deoxycholate broth(pH7.4)
BHI(pH 7.0)
Trypto-soya broth(pH7.3)
Brucella broth(pH7.0)
Thioglycollate medium without indicator:gluid(pH 7.1)
