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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.


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

MicroorganismMIC(ppm)Medium
Gram-positive bacteria
Geobacillus stearothermophilus56
Bacillus coagulans106
Bacillus subtilis<37
Bacillus cereus307
Staphylococcus aureus124
Listeria monocytogenes106
Lactobacillus brevis103
Lactobacillus plantarum53
Leuconostoc mesenteroides503
Streptococcus lactis1003
Clostridium acetobutylicum329
Clostridium sporogenes2006
Micrococcus luteus166
Gram-negative bacteria
Escherichia coil504,5
Salmonella typhimurium164
Enterobacter aerogenes84
Pseudomonas aeruginosa<34
Campylobacter jejuni1008
Yeasts
Saccharomyces cerevisiae502
Zygosacchromyces rouxii1501
Candida acutus62
Pichia anomala1502
Pichia menbranaefaciens<32
Rhodotorula lactosa251
Sporobolomyces roseus<32
Phaffia rhodozyma122
Molds
Aspergillus niger2501
Trichophyton mentagrophytes601

Medium#

  1. Potato dextrose(pH 5.6)
  2. Malt Broth(pH5.0)
  3. Glucose malt broth(pH6.0)
  4. Nutrient broth(pH7.0)
  5. Deoxycholate broth(pH7.4)
  6. BHI(pH 7.0)
  7. Trypto-soya broth(pH7.3)
  8. Brucella broth(pH7.0)
  9. Thioglycollate medium without indicator:gluid(pH 7.1)

2. Effect of pH on the MIC

Tested bacteria MIC(mg/L)6.07.08.0
5.06.07.08.0
Bacillus subtilis3333
Bacillus cereus251005012.5
Escherichia coli25255050
Staphylococcus aureus12.52512.5?6.3

3. Effect of heat treatment on the MIC

Treatment50
Untreated50
80oC, 60 min50
100oC, 30 min50
120oC, 20 min50
Trichophyton mentagrophytes60

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

MicroorganismMIC(ppm)Medium
Gram-positive bacteria  
Geobacillus stearothermophilus56
Bacillus coagulans106
Bacillus subtilis<37
Bacillus cereus307
Staphylococcus aureus124
Listeria monocytogenes106
Lactobacillus brevis103
Lactobacillus plantarum53
Leuconostoc mesenteroides503
Streptococcus lactis1003
Clostridium acetobutylicum329
Clostridium sporogenes2006
Micrococcus luteus166
Gram-negative bacteria   
Escherichia coil504,5
Salmonella typhimurium164
Enterobacter aerogenes84
Pseudomonas aeruginosa<34
Campylobacter jejuni1008
Yeasts  
Saccharomyces cerevisiae502
Zygosacchromyces rouxii1501
Candida acutus62
Pichia anomala1502
Pichia menbranaefaciens<32
Rhodotorula lactosa251
Sporobolomyces roseus<32
Phaffia rhodozyma122
Molds  
Aspergillus niger2501
Trichophyton mentagrophytes601

Medium#

  1. Potato dextrose(pH 5.6)
  2. Malt Broth(pH5.0)
  3. Glucose malt broth(pH6.0)
  4. Nutrient broth(pH7.0)
  5. Deoxycholate broth(pH7.4)
  6. BHI(pH 7.0)
  7. Trypto-soya broth(pH7.3)
  8. Brucella broth(pH7.0)
  9. Thioglycollate medium without indicator:gluid(pH 7.1)

2. Effect of pH on the MIC

Tested bacteriaMIC(mg/L)6.07.08.0
 5.06.07.08.0
Bacillus subtilis3333
Bacillus cereus251005012.5
Escherichia coli25255050
Staphylococcus aureus12.52512.5?6.3

3. Effect of heat treatment on the MIC

Treatment50
Untreated50
80oC, 60 min50
100oC, 30 min50
120oC, 20 min50
Trichophyton mentagrophytes60

Application