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
