FIELD: biotechnology.
SUBSTANCE: invention pertains to biotechnology. The antibacterial composition for preserving food products contains an amount of nisin ε-poly-L-lysine which is sufficient for preventing multiplication of bacteria in a food product. The synergetic antibacterial composition can be used in food products to inhibit pathogenic microorganisms such as Listeria monocytogenes, Clostridium botulinum, Bacillus cereus and Staphylococcus aureus, as well as for inhibiting microorganisms which spoil food: Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Streptococcus spp. etc. Disclosed also is a method of preventing multiplication of bacteria in a food product, involving mixing nisin ε-poly-L-lysine with a food product in an amount which is sufficient for preventing multiplication of bacteria by the order of 1 log or less, 3 days after adding the antibacterial composition to the food product.
EFFECT: obtaining an antibacterial composition which does not affect taste of food products and their physical properties.
16 cl, 8 tbl, 7 ex
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