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Preservative For Fruit And Vegetable Products

Source:Nusun Biotech Time:2017-12-01

Preservative for fruit and vegetable products is a kind of food preservative produced by microbial fermentation to obtain ε-polylysine, and produced through a unique refined, purified, compound process.


Features:
■It is compounded by natural food preservatives ε-polylysine and edible alcohol.
■Colorless transparent liquid.
■Spray on the surface of fruits and vegetables before packaging according to the 0.1% ~ 0.5% of food material weight.
■When added in salad sauce, fish sauce, seasoning, the additive amount is 1% ~ 2%.
■After diluted to 40 ~ 50% concentration, it can preserve the fresh for raw meat,tuna and other fishes, sweet shrimp, sushi and other fresh products.
■Less amount can give a good preservative effect.
■The flavor of the food was not affected after addition.

Storage:

Avoid direct sunlight, low temperature and humidity at the seal. Shelf life is 12 months after manufacture. 

Packing:

15kg/drum

Notes:

  ■After opening, cold-storage, use as soon as possible.

  ■There may be precipitate formation, but no effect on performance and quality. 

General properties of ε-polylysine

1. High security
  ■It is a native biological preservative.
2. Antibacterial broad spectrum
  ■It can play a good bacteriostatic effect on gram-positive bacterial(Bacillus cereus, etc.), gram-negative bacterial(E. coli, etc), yeast etc., especially for food poisoning microorganism.

  ■It can also play a good bacteriostatic effect on thermoduric bacterial which is represented by Bacillus subtilis.

  ■It also have a good antibacterial effect on Lactic bcid bacteria which have a great influence on food preservation.

Inhibitory effects on microorganism of ε-polylysine

Test microorganism

Minimum inhibitory concentration(ppm)

Lactobacillus brevis

Lactobacillus brevis

10

Streptococcus lactis

Streptococcus lactis

100

 Escherichia coli

Escherichia coli

50

Staphylococcus aureus

Staphylococcus aureus

12

Pseudomonas aeruginosa

Pseudomonas aeruginosa

<3

Salmonella Typhimurium

Salmonella typhimurium

16

Bacillus subtillis

Bacillus subtilis

3

Bacillus cereus

Bacillus cereus

30

Bacillus stearothermophilus

Bacillus stearothermophilus

5

Micrococcus luteus

Micrococcus luteus

16

Clostridium

Clostridium sporogenes

32

 Campylobacter jejuni

Campylobacter jejuni

100

Saccharomyces cerevisiae

Saccharomyces cerevisiae

50

Candida

Candida utilis

<3

Pichia membranaefaciens

Pichia menbranaefaciens

<3

Pichia anomala

Pichia anomala

150

Combination yeast

Zygosacchromyces rouxii

150

Rhodothece glutinis

Rhodotorula lactosa

25

Aspergillus niger

Aspergillus niger

250


3. Wide range of conditions

■ε-polylysine has good heat resistance(thermal stability test)

Experiment method

Minimum inhibitory concentration(ppm)

No heating products

50

80℃,heating 60 min.

50

100℃,heating 30 min.

50

120℃,heating 20min.

50

Escherichia coli was used as test bacteria

ε-polylysine can be used in a wide range of PH

Test microorganisms

Minimum inhibitory concentration(ppm)

pH

5.0

6.0

7.0

8.0

Bacillus subtilis

3.0

3.0

3.0

3.0

Bacillus cereus

25.0

100.0

50.0

12.5

Colibacillus

25.0

25.0

50.0

50.0

Staphylococcus aureus

12.5

25.0

12.5

く6.3

  

  ■ε-polylysine has good water solubility

Our company has conducted a variety of research and development on the application of preservatives, and if there are any problems, please contact us.