Product Introduction
ε-polylysine, also known as poly-epsilon-lysine, is a homopolymer of L-lysine, one of the essential amino acids. It is produced by the fermentation of Streptomyces albulus [1]. ε-polylysine is generally used in the food industry as a natural preservative due to its antimicrobial properties [2].
Production Process
The production of ε-polylysine typically involves microbial fermentation. Streptomyces albulus is cultured in a specific medium containing sources of carbon and nitrogen. During the fermentation, ε-polylysine is synthesized and accumulated in the culture medium. After fermentation, the biomass is separated, and the ε-polylysine is recovered from the supernatant through processes such as adsorption, precipitation, or ultrafiltration. The recovered ε-polylysine is then purified, dried, and prepared into its final form [3].
Product Efficacy and Function
ε-polylysine exhibits broad-spectrum antimicrobial activity against bacteria, yeasts, and molds, making it effective in inhibiting the growth of foodborne microorganisms. Its mechanism of action involves disrupting the cell membranes of microorganisms, leading to cell death [4]. ε-polylysine is water-soluble and stable under a wide range of pH and temperature conditions, which makes it suitable for use in various food applications [5].
Product Application Scenarios
ε-polylysine can be applied in a variety of food products, including baked goods, dairy products, beverages, meat products, and ready-to-eat meals, to extend shelf life and maintain food safety [6]. It can also be used in combination with other preservatives to enhance their effectiveness [7].
Packaging and Storage
ε-polylysine is typically packaged in airtight containers to protect it from moisture and contamination. It should be stored in a cool, dry, and ventilated place, away from direct sunlight and heat. Under proper storage conditions, the shelf life of ε-polylysine is generally 24 months [8].
Citations
[1] Hiraki, J.; et al. Polylysine production. Appl. Microbiol. Biotechnol. 2003, 61, 9–13.
[2] Shima, S.; et al. Antimicrobial action of ε-poly-l-lysine produced by Streptomyces. J. Antibiot. 1977, 30, 262–266.
[3] Kurosawa, H.; et al. Biosynthesis of ε-Poly-l-lysine by Streptomyces albulus strain no. 346. Agric. Biol. Chem. 1986, 50, 2021–2028.
[4] Hoheneder, K.; et al. Polylysine disrupts bacterial membrane integrity through a surface-dependent mechanism. Biochim. Biophys. Acta Biomembr. 2020, 1862, 183154.
[5] Takimoto, M.; et al. Biochemical and Genetic Characterization of Poly-ε-Lysine Depolymerase. Biosci. Biotechnol. Biochem. 2002, 66, 477–481.
[6] Geornaras, I.; et al. Control of Listeria monocytogenes with ε-Polylysine in Ready-to-Eat Meat Products. J. Food Prot. 2007, 70, 902–909.
[7] Hyldgaard, V.; et al. Synergistic antimicrobial activity of ε-polylysine and selected antimicrobials against food spoilage microorganisms. Int. J. Food Microbiol. 2012, 154, 26–32.
[8] Fujita, K.; et al. A new method for the determination of ε-polylysine in foods. Food Addit. Contam. 2004, 21, 826–832.
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