Optimization on Antimicrobial Effects of Natural Compound Preservative Against and by RSM

In this paper, the sensitivity of food spoilage organisms (; ) to natural antimicrobial peptides (surfactin; polylysine; nisin) from microorganism was observed, and the optimization of antimicrobial effect in meat evaluated by a RSM was studied. Results showed that these strains were sensitive to them. MICs of surfactin and polylysine and nisin were 31.25 and 312.5 and 312.5 μg/mL respectively against , and MIC were 15.625 and 156.25 and 2,500 μg/mL respectively against . The optimization result indicated that and could be sterilized by six log cycles when the temperature was 14.05 °C, the action time was 10.95 h, and the concentration (surfactin/polylysine/nisin weight ratio 0.1:1:2) was 379.53 μg/mL.