【摘要】 ε-多聚赖氨酸是目前天然防腐剂中具有优良防腐性能和巨大商业潜力的微生物类食品防腐剂。ε-多聚赖氨酸抑菌谱广,在酸性和微酸性环境中对革兰氏阳性菌、革兰氏阴性菌、酵母菌、霉菌均有一定的抑菌效果,尤其对其他天然防腐剂不易抑制的革兰氏阴性的大肠杆菌、沙门氏菌抑菌效果非常好。采用小白色链霉菌(Streptomycesalbulus)发酵制得ε-多聚赖氨酸的合成方法是较为理想的。在发酵生产中,甘油和葡萄糖是最好的碳源,氮源方面,硫酸铵和酵母膏的混合使用更有利于ε-多聚赖氨酸产物的形成,发酵生产的最适温度是25~30℃,产物形成的最佳pH为4.0。更多还原

【Abstract】 In the microbial food preservative area, ε-polylysine shows effective antimicrobial properties and possess large commercial potential. ε-polylysine has wide antimicrobial spectrum, in acidic environment, ε-polylysine can inhibit many microbes, such as G^-, G⁺, yeast, mold , and it can also inhibit E.coli, Salmonella sp., which cannot be restrained by other natural preservatives.It is a better way to use Streptomyces albulus to produce ε-polylysine .In the fermentation process, glycerin and glucose are the best carbon sources. As nitrogen sources, the combination of （NH₄）₂SO₄ and yeast extract are better for the production of ε-polylysine, and the excellent accumulation is obtained at 2530,the best pH is 4.0 .更多还原