Polylysine (Natural Preservatives)
What is Polylysine?
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.
Structure and Physicality
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