Antimicrobial activity enabled by chitosan-ε-polylysine-natamycin and its effect on microbial diversity of tomato scrambled egg paste

作者：Wanfeng Wu, Yaru Li, Xiaoyu Zhu, Liang Wang, Jiayi Wang, Yanan Qin, Minwei Zhang, Chunshan Yu, Chunmei Gou, Xiaoqin Yan · 发表于：Food Chemistry X · 年份：2023 · DOI：10.1016/j.fochx.2023.100872 · 被引用次数：14 · 研究领域：Biopolymer Synthesis and Applications、Nanocomposite Films for Food Packaging、Antimicrobial agents and applications

For a long time, food spoilage posed a severe impairment on food safety and public health. Although chemical preservatives are commonly used to inhibit spoilage/ pathogenic microbial growth, the disadvantages of a single target, potential toxicity and high dose of use limit the better use of preservatives. In this research, the combination of natural preservatives: Natamycin (Nat), ε-polylysine (ε-PL), and Chitosan (CS) could achieve an excellent antimicrobial effect including bacteria and fungi, and reduce the usage of a single preservative. Compound preservatives could destroy microbial morphology and damage the integrity of the cell wall/membrane by leakage of protein and alkaline phosphatase (AKP). Besides, high-throughput sequencing revealed that compound preservatives could decrease microbial diversity and richness, especially, Pseudomonas, Acinetobacter, Fusarium, and Aspergillus. Therefore, the combination of 1/8 × MIC CS, 1/4 × MIC ε-PL, and 1/2 × MIC Nat can achieve an excellent antibacterial effect, providing new ideas for food preservation.