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See the effects of temp. and pH on the activity of e-Polylysine as under: (Table 1 and Table 2)
Table- 1
Effect of Temp. on the Activity of e Polylysine
Temp. & Duration
MIC (mg/Ltr)
Untreated (Room Temp.)
50
80℃,for 60 minutes
50
100 ℃, for 30 min
50
120 ℃, for 20 min
50
MIC =Minimum Inhibition Concentration
Table- 2
Effect of pH on the Activity of e Polylysine
Bacteria for Test
MIC (mg/Ltr)
pH =5.0
pH =6.0
pH =7.0
pH =8.0
Bacillus Subtilis
3.0
3.0
3.0
3.0
Bacillus Cereus
25.0
100.0
50.0
12.5
Escherichia coli
25.0
25.0
50.0
50.0
Staphylococcus aureus
12.5
25.0
12.5
< 6.3
e-Polylysine was generally recognized as a safe food preservative by FDA in October,2003.
It is widely used in food preservation.
In food application, it is usually applied with alcohol, organic acids, or glyceride, etc..
It can be used in
1) Cooked rice 2) Noodles 3) Brewing
4) Drinks 5) Meat products 6) Cakes
7) Snacks 8) Canned food
e Polylysine is dissolved in cold boiled water or distilled water to 5-10% , then put it into the food according to the recommended dosage and mix fully. If it is used together with other food preservatives, it will can affect better.
