【摘要】 ε-聚赖氨酸(ε-poly-L-lysine,ε-PL)是通过白色链霉菌(Streptomyces albulus)发酵产生的一种由赖氨酸单体在α-羟基和ε-氨基之间形成酰胺键连接而成的均聚氨基酸,是一种安全、高效、耐高温、水溶性好、抗菌谱广的食品防腐剂。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,尤其对其它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。本文综述了ε-聚赖氨酸的结构性质、生产现状、抑菌机理及其应用等。更多还原

【Abstract】 Epsilon-poly-L-lysine(ε-PL),which is now industrially produced by Streptomyces albulus,is a homo-poly amino acid polymerized by the amide bond between α-carboxyl and ε-amino groups.As one kind of food preservative,ε-PL shows a wide range of antimicrobial activity,water solubility,high safety and stability at high temperatures and wide pH range.In acidic condition,ε-PL has strong antimicrobial activity against most gram-positive and gram-negative bacteria,yeast,mold,especially it can also inhibit E coli,Salmonella sp.,which can not be restrained by other natural preservatives.This paper reviewed the general information on microbial synthesis of ε-PL.The antimicrobial characteristics and the potential application of ε-PL as a food preservative were also introduced.更多还原