Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain.
Food Sci Technol Int. 2019 Jun;25(4):295-302. doi: 10.1177/1082013218823136. Epub 2019 Jan 12.
Molds are one of the most important spoilage organisms on cheese which can lead to economic loss as well as raising public health concerns due to the production of mycotoxins. This study investigates the use of ɛ-polylysine as natural antimicrobial to inhibit fungal growth. The minimal inhibitory concentrations and minimal fungicidal concentrations of ɛ-polylysine were determined against Penicillium roqueforti, Penicillium nordicum, and Penicillium solitum. Then, polylysine was tested as surface antimicrobial for the preservation of mozzarella slice cheese inoculated with these Penicillium spp. and stored in plastic trays during 25 days. The minimal inhibitory concentrations calculated for the three fungi tested were of 60 mg/l whereas the minimal fungicidal concentrations detected were of 125-10,000 mg/l. The shelf life observed for the control experiments was of 15 days, and just using the ɛ-polylysine at 0.00625, 0.0125, and 0.025% was evidenced a shelf life increment in comparison with the control of 1-3 days.
霉菌是奶酪中最重要的变质生物之一，由于霉菌毒素的产生，会导致经济损失和公共健康问题。本研究调查了ε-聚赖氨酸作为天然抗菌剂抑制真菌生长的作用。测定了ε-聚赖氨酸对青霉属罗奎福特青霉、青霉属 nordicum 和青霉属 solitum 的最小抑菌浓度和最小杀菌浓度。然后，聚赖氨酸被测试为表面抗菌剂，用于保存接种了这些青霉属的马苏里拉切片奶酪，并在塑料托盘内存放 25 天。计算出的三种真菌的最小抑菌浓度为 60mg/L，而检测到的最小杀菌浓度为 125-10000mg/L。对照组的保质期为 15 天，而仅使用 0.00625%、0.0125%和 0.025%的ε-聚赖氨酸，与对照组相比，保质期延长了 1-3 天。
