ε-poly-L-lysine (ε-PL) is a naturally occurring poly (amino acid) of varying polymerization
degree, which possesses excellent antimicrobial activity and has been widely used in food …

Natural nonproteinogenic amino acids vastly outnumber the well-known 22 proteinogenic
amino acids. Such amino acids are generated in specialized metabolic pathways. In these …

Abstract ε-Poly-l-lysine (EPL)-modified mesoporous titanium dioxide (M-TiO 2) was
assembled through the electrostatic attraction between EPL and M-TiO 2. Through …

Bacteria produce polycationic homopoly (amino acid) s, which are characterized by
isopeptide backbones. Although the biological significance of polycationic homopoly (amino …

Abstract Poly (ɛ-l-lysine)(ɛ-PL) is an unusual biopolymer composed of l-lysine connected
between α-carboxyl and ɛ-amino groups. It has been used as a preservative in food and …

Homopolymeric amino acids (HPAs) are a class of microbial polymers that can be classified
into two categories: anionic and cationic HPAs. Notable examples include γ-poly-glutamic …

ε-Poly-l-lysine (ε-PL) is a natural antimicrobial cationic peptide, which is generally
recognized as safe for use as a food preservative. To date, the production capacity of strains …

ε-Poly-l-lysine (ε-PL) produced as a secondary metabolite of Streptomyces albulus has long
been used as a natural food preservative in a number of countries, including Japan, the …

Sucrose isomerase (SIase) is the key enzyme in the enzymatic synthesis of isomaltulose.
Mesoporous titanium dioxide (M-TiO 2) and ε-poly-l-lysine-functionalized M-TiO 2 (EPL-M …

Abstract ε‐Poly‐L‐lysine (ε‐PL) is a food additive produced by Streptomyces and is widely
used in many countries. Working with Streptomyces albulus FEEL‐1, we established a …