Page 16 - 《精细化工》2022年第1期

·6· 精细化工 FINE CHEMICALS 第 39 卷

biosynthesis in Streptomyces albulus[J]. Food and Fermentation on the population of Escherichia coli of a routine sanitation process
Industries (食品与发酵工业), 2019, 45(23): 8-14. for the fabrication facility of a beef packing plant[J]. Food Control,
[7] HIROHARA H, SAIMURA M, TAKEHARA M, et al. Biosynthesis 2017, 71: 353-357．
of poly(ε-L-lysine)s in two newly isolated strains of Stretomyces [27] ALIREZALU K, MOVLAN H S, YAGHOUBI M, et al. ɛ-Polylysine
sp.[J]. Applied Microbiology and Biotechnology, 2006, 73(2): coating with stinging nettle extract for fresh beef preservation[J].
321-331. Meat Science, 2021, 176: 108474.
[8] LIU J N (刘家宁). Study on seraration, purification, dynamic [28] RANDALL L P, LODGE M P, ELVISS N C, et al. Evaluation of
structure and antibacterial activity of ε-poly-L-lysine[D]. Beijing: meat, fruit and vegetables from retail stores in five united kingdom
University of Chinese Academy of Science (中国科学院大学), 2020. regions as sources of extended-spectrum beta-lactamase (ESBL)-
[9] LIU S R (刘盛荣), WU Q P (吴清平), ZHANG J M (张菊梅), et al. producing and carbapenem-resistant Escherichia coli[J]. International
Analysis of chemical structure and mass weight of a product Journal of Food Microbiology, 2017, 241: 283-290．
produced by a suspected ε-poly-L-lysine-producing Streptomyces [29] YANG S R, PEI X Y, WANG G, et al. Prevalence of food-borne
strain[J]. Science and Technology of Food Industry (食品工业科技), pathogens in ready-to-eat meat products in seven different Chinese
2015, 36(9): 107-110, 115. regions[J]. Food Control, 2016, 65: 92-98．
[10] SUN Y H (孙艳辉), DONG Y (董英). Research progress of [30] SKOCKOVA A, KOLACKOVA I, BOGDANOVICOVA K, et al.
ε-poly-L-lysine[J]. Machinery for Cereals Oil and Food Processing Characteristic and antimicrobial resistance in Escherichia coli from
(粮油加工与食品机械), 2004, (7): 68-69. retail meats purchased in the Czech republic[J]. Food Control, 2015,
[11] SHIMA S, SAKAI H. Poly-L-lysine proudced by Streptomyces.3. 47: 401-406.
Chemistry studies[J]. Agricultural and Biological Chemistry, 1981, [31] WANG Z Y (王梓源), LI X Y (李欣颖), LYU J G (吕俊阁), et al.
45(11): 2503-2508. The antimicrobial mechanism of ε-poly-L-lysine against Escherichia
[12] PAN L (潘龙). Physiological mechanisms of high ε-poly-L-lysine coli[J]. Food and Fermentation Industries (食品与发酵工业), 2020,
accumulation in Streptomyces albulus by low pH shock strategy[D]. 46(21): 34-41.
Wuxi: Jiangnan University (江南大学), 2020. [32] ZHANG X W, SHI C, LIU F G, et al. Antibacterial activity and mode
[13] QI Z Q (齐子琦), QIN Z J (秦子晋), HUANG Y Z (黄永震), et al. of action of ε-polylysine against Escherichia coli O157:H7[J].
Research progress of ε-polylysine as a biological preservative[J]. The Journal of Medical Microbiology, 2018, 67(6): 838-845.
Food Industry (食品工业), 2019, 40(10): 289-293. [33] LAN W Q (蓝蔚青), ZHANG N N (张楠楠), CHEN M L (陈梦玲),
[14] JIA S R (贾士儒). Biological preservatives—Research progress of et al. Effect of ε-polylysine on cell structure and energy metabolism
ε-poly-L-lysine[J]. Bulletin of Fermentation Science and Technology of Saprophytic staphylococcus[J]. Food Science (食品科学), 2020,
(发酵科技通讯), 2005, (3): 22-25. 41(23): 56-62.
[15] ZHANG D R (张东荣), ZHANG C (张超), DUAN Z Y (段作营), et al. [34] LI Y Q, HAN Q, FENG J L, et al. Antimicrobial characteristics and
Study on the antimicrobial activity of ε-poly-L-lysine[J]. Journal of mechanisms of epsilon-poly-lysine against Escherichia coli and
Henan University of Technology: Natural Science Edition (河南工业 Staphylococcus aureus[J]. Food Control, 2014, 43: 22-27.
大学学报: 自然科学学报), 2006, 27(6): 75-80. [35] BO T, LIU M, ZHONG C, et al. Metabolomic analysis of antimicrobial
[16] HIRAKI J. Basic and applied studies on ε-polylysine[J]. J Antibact mechanisms of ε-poly-L-lysine on Saccharomyces cerevisiae[J].
Antifungal Agents, 1995, 23: 349-354. Agriculture Food Chemistry, 2014, 62(19): 4454-4465.
[17] LIN L, GU Y L, LI C Z, et al. Antibacterial mechanism of [36] BO T, HAN P P, SU Q Z, et al. Antimicrobial ε-poly-L-lysine
epsilonpoly-lysine against Listeria monocytogenes and its application induced changes in cell membrane compositions and properties of
on cheese[J]. Food Control, 2018, 91: 76-84. Saccharomyces cerevisiae[J]. Food Control, 2016, 61: 123-134.
[18] XU H X(徐霞红), YANG S(杨莎), SHAN C S(单长松), et al. [37] HOU Y (侯颖), MA W R (马文瑞), CHENG Y W (程雅文), et al.
Effects of different preservation treatments on quality of wet rice Apoptosis of Saccharomyces cerevisiae induced by ε-poly-L-lysine
noodles and microbial diversity of spoiled samples[J]. Science and combined with reactive oxygen species[J]. Food Science (食品科学),
Technology of Food Industry (食品工业科技), 2021, 42(21): 2020, 41(10): 81-87.
158-165. [38] XING B (邢蓓). Effect of ε-poly-L-lysine on the activity and primary
[19] LI L (李立). Study on application of ε-polylysine in storage and metabolism of Staphylococcus aureus[D]. Tianjin: Tianjin University
fresh-keeping of fresh-cut Hang cabbage[J]. Vegetables (蔬菜), 2020, of Science and Technology (天津科技大学), 2015.
(3): 50-55. [39] YE R S, XU H Y, WAN C X, et al. Antibacterial activity and
[20] SHIMA S, MATSUOKA H, IWAMOTO T, et al. Antimicrobial mechanism of action of epsilon-poly-L-lysine[J]. Biochemical and
action of epsilon-poly-L-lysine[J]. Journal of Antibiotics, 1984, Biophysical Research Communications, 2013, 439(1): 148-153．
37(11): 1449-1455. [40] ZHOU Q (周祺), LIU F (刘芳), FAN X R (范晓然), et al.
[21] ZHANG Y Z, ZHAO C Q, ZHAO X X, et al. Application of Antimicrobial activity and mechanism of ε-polylysine on
ε-polylysine in extending the storage period of pork jerky[J]. Food Enterococcus[J]. Journal of Chinese Institute of Food Science and
Science & Nutrition, 2021, 9(6) : 3250-3257. Technology (中国食品学报), 2018, 18(1): 65-72.
[22] ZHOU J Y (周俊英), GUO Q L (郭清莲), LE Y B (乐英棒), et al. [41] HOU W F (侯温甫), YUE Q Q (岳琪琪), HAN Q H (韩千慧), et al.
Study on the anti-biofilm growth of Staphylococcus aureus by Inhibition of ε-poly-lysine on dominant spoilage bacteria in grass
epsilon polylysine and nisin[J]. Journal of Clinical Hematology (临 carp and its effect on microbial diversity during cold storage[J]. Food
床血液学杂志), 2018, 31(6): 439-442. Science (食品科学), 2020, 41(17): 223-230.
[23] CHEN X Q (陈晓青), LI K K (李可可), YU T (余甜), et al. Effects [42] XU M (徐梅), QIN L J (秦丽娟), SONG X L (宋贤良), et al. Effect
of ε-PL on growth and biofilm formation of Staphylococcus aureus[J]. of salt baked chicken treated with different preservatives on
Chinese Journal of Antibiotics (中国抗生素杂志), 2018, 43(1): antibacterial property and quality[J]. Science and Technology of
91-95. Food Industry (食品工业科技), 2016, 37(24): 333-335, 354.
[24] SHI W J (时文静), YU T (余甜), LI K K (李可可), et al. Effects of [43] SOUZA B W S, CERQUEIRA M A, RUIZ H A, et al. Effect of
ε-poly-L-lysine on the growth and biofilm formation of chitosan-based coatings on the shelf life of salmon (Salmo salar)[J].
Acinetobacter baumannii[J]. Chinese Journal of Antibiotics (中国抗 Journal of Agricultural and Food Chemistry, 2010, 58(21): 11456-
生素杂志), 2020, 45(1): 73-77. 11462.
[25] HYLDGAARD M, MYGIND T, VAD B S, et al. The antimicrobial [44] FENG J L (冯建岭), LI Y Q (李迎秋). Effect of ε-polylysine on
mechanism of action of epsilon-poly-L-lysine[J]. Applied and physicochemical features of chilled meat[J]. The Food Industry (食
Environmental, 2014, 80(24): 775-777. 品工业), 2020, 41(7): 141-145.
[26] YANG X Q, WANG H, HE A N, et al. Microbial efficacy and impact （下转第 64 页）