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Antimicrobial Activity of Polylysine Coated Film  

Kim Seong-Cheol (Korea Food Research Institute)
Kim Jong-Chan (Korea Food Research Institute)
Park Kee-Jai (Korea Food Research Institute)
Choi Jong-Uck (Department of Food Science and Technology, Kyungpook National University)
Jeong Seung-Weon (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 323-328 More about this Journal
Abstract
This study were investigated to analyzed an optimum preparation condition of coating film and its antimicrobial activity on pathogenic and deteriorative bacteria to obtain fundamental data for development of active packaging film using antimicrobial peptide, polysine. In the preparation conditions of coating film, antimicrobial activity was depending on the concentration of polylysine and polyamide respectively, and relatively high activity was obtained in the film prepared with more than $1.0\%$ (w/v) of polylysine, $40\%$ (w/v) polyamide, and more than $50\;{\mu}m$ of film thickness. Concentration of polylysine migrated from coated film to distilled water was reached at the maximum concentration, about 20 ppm after 3 days and in equilibrium after 7 days of soaking in sterilized water. An antimicrobial activity of coated film showed bactericidal effect of about $10^5\;CFU/mL$ comparing with the control against Bacillus cereus having $4.8{\times}10^5\;CFU/mL$ of initial viable cell numbers, and of about $10^2\;CFU/mL$ comparing with the control against Klebsiella pneumoniae having $6.8{\times}10^5\;CFU/mL$ of initial viable cell numbers. Consequently, it was revealed that polylysine coating film has a potential of applicable possibility as antimicrobial packaging film.
Keywords
active packaging; polylysine; antimicrobial activity; coating film; polyamide;
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