Research progress on the effect of ε-poly-lysine on important foodborne pathogens

  • ZHAO Sheng ,
  • WU Xueyan ,
  • ZHANG Shuo ,
  • WANG Jun ,
  • LI Jingtao ,
  • WU Yufan ,
  • SHEN Jinling ,
  • DONG Qingli ,
  • WANG Xiang
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai 200237, China)
    3(Technology Center for Animal Plant and Food Inspection and Quarantine, Shanghai Customs, Shanghai 200135, China)

Received date: 2021-11-02

  Revised date: 2021-12-06

  Online published: 2022-08-03

Abstract

ε-Poly-lysine (ε-PL) is a kind of broad-spectrum antibacterial cationic peptides, which has good antibacterial effect for important foodborne pathogens such as Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. Due to its good stability, security and biodegradation characteristics, it has been widely used in food. This review summarizes the inhibitory effects of ε-PL on main foodborne pathogens in medium and food, the progress in bacteriostatic effects of ε-PL combined with other bacteriostatic agents is introduced. Also, the bacteriostatic mechanisms of ε-PL are discussed, in order to provide reference for further promoting the research and application of ε-PL in the hazard control of foodborne pathogens.

Cite this article

ZHAO Sheng , WU Xueyan , ZHANG Shuo , WANG Jun , LI Jingtao , WU Yufan , SHEN Jinling , DONG Qingli , WANG Xiang . Research progress on the effect of ε-poly-lysine on important foodborne pathogens[J]. Food and Fermentation Industries, 2022 , 48(13) : 304 -310 . DOI: 10.13995/j.cnki.11-1802/ts.029852

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