Food is rich in nutrients such as protein and fat, and is easily polluted by microorganisms during processing, transportation and storage, which may cause potential adverse-effects on food quality, flavor, and safety. The inhibition of food pathogenic and spoilage microorganisms becomes the research hotspots of food antiseptic preservative field. Previous studies showed that metal antimicrobial peptide SIF4 exerted excellent antimicrobial activity through synergistic effect of inhibiting food pathogens' growth and preventing protein and lipid oxidation. To investigate the feasibility of SIF4 as antimicrobial agent, Staphylococcus aureus was used as the index pathogen, the antibacterial stabilities (AMS) of SIF4 in several artificial simulated food systems were studied. SIF4 showed good AMS in simulated food emulsifying system, except for soybean phospholipid and SDS simulated food emulsifying system, and can be used as antiseptic preservative agent (APA) in foods that need emulsifying processing, such as bread and cake. SIF4 also had good AMS in simulated food thickening system and can be potentially applied as APA for jelly foods, such as jelly and flavoring syrup. SIF4 also showed good proteinase-tolerance, and could be used potentially as APA for foods that needed proteinase preparation, such as baking, brewing and meat products. SIF4 displayed good AMS in simulated high-sugar food system as well, and can be used as APA for preserved fruits, candied fruits and canned foods. There was no significant difference in AMS between the experiment group and the control group (P>0.05) in simulated high-salt food system, and SIF4 could be used as a potential APA in high salt foods, such as bean paste, pickle and fish (shrimp) paste. In conclusion, SIF4has good AMS in different simulated food systems and can be widely used as a good APA with a good prospect.
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