ε-聚赖氨酸生物制造及其在食品防腐领域的应用

Microbial production of ε-poly-L-lysine and its application in food preservation

ε-聚赖氨酸是由L-赖氨酸α-COOH和ε-NH_2缩合而成,由微生物合成的一种同型氨基酸聚合物。ε-聚赖氨酸是一种优良的生物防腐剂,对G^+、G^-、酵母菌和霉菌都有较好的抑菌效果。本文综述了ε-聚赖氨酸的来源与性质、产生菌的筛选与改造、发酵过程优化与调控、ε-聚赖氨酸分解酶、ε-聚赖氨酸合成机理和ε-聚赖氨酸酯化结构与发酵过程聚合度控制等方面,简要介绍了ε-聚赖氨酸在食品工业中的应用,并展望了进一步提高ε-聚赖氨酸发酵水平的途径与策略。

ε-poly-L-Lysine （ε-PL） is a homopolyamide made of L-lysine, having amide linkage between ε-amino and a- carboxyl groups, produced by Streptomyces albulus. A number of microorganism, such as yeast, fungi, and any grampositive and gram-negative bacteria, can be inhibited from growing under the normal culture conditions by ε-PL used as an effective preservative. This review summarized the developments in ε-PL research, including its discovery and property, the screening and mutation of producing strains, the optimization and control of its fermentation process, ε-PL-degrading enzyme, the mechanism of ε-PL biosynthesis, ε-PL esterification and molecular mass control and so on. Meanwhile, the application of ε-PL in food industry as a preservative was also introduced briefly and several approaches and strategies for enhancing the production of ε-PL were proposed.