Blueberry juice without sterilization, and add ε-polylysine, making the final concentration is 50, 100, 200 mg/L. Take the juice without adding ε-polylysine as a contrast.
Place 5h, 24h and 48 h under normal temperature, then test the total number of bacteria colonies.
It can be shown from the picture that after adding ε-polylysine , the effect is significantly better than the group did not add. With the increase of dosage of ε-polylysine, can obviously improve the shelf life of milk, but when the dosage of ε-polylysine is too high, it is negatively correlated with the effect of the shelf life of milk.
Polylysine is an ideal natural antimicrobial to prolong the shelflife, with a high natural antimicrobial activity against a wide range of fungi, Gram-positive and Gram-negative bacteria and their spores.