ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage

Despite the fact that researchers have been working on preservation of raw milk at room temperature for several decades, most processes are limited to use chemical preservatives. One major problems self-life is its spoilage ambient during summer season. Therefore, in present study, research has conducted control 4 °C and 35 (considered different regions’ temperatures). ε-Polylysine, a natural preservative approved food use, was isolated from fermentation broth Bacillus licheniformis PL26 grown an M3G medium, antimicrobial properties applications were tested. The samples containing 0.02% w/v ε-polylysine could be stored up 16 days without spoilage, however, as spoiled 8th day even refrigeration conditions. Raw combination with 0.2% sodium bicarbonate (added avoid acidification) (35 °C) 48 h. changes composition, especially casein, lactose, fat stability, storage under conditions with/without ε-polylysine, studied well. study proves can successfully used new biopreservative. dairy industry, store season, replacing synthetic preservatives derived renewable sources, proposed. Once again, marine bacteria seem one promising sustainable sources biologically active compounds such biopreservatives