Eco‐friendly and non‐toxic lysozyme immobilised on chitosan bacteriostatic agent for strawberry and fresh Tremella fuciformis preservation

Abstract

Safe and suitable food preservatives can ensure food safety and reduce resource wastage. This paper focuses on the modification of chitosan (CS) using 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)/ laccase oxidation system and chitosanase. The experimental results showed that the aldehyde group content of the modified CS was increased by 83.3% and the water solubility increased by 4.5 times. In addition, the covalent binding with lysozyme (LSZ) also improved the inhibition effect and the diameter of the inhibition circle was increased by 3 mm. Applying the LSZ-modified CS to the preservation of strawberries and Tremella fuciformis (T. fuciformis), it was found that the preservation time of strawberries could be extended by 2 days at room temperature, and the microbial spoilage of T. fuciformis was also inhibited. This study provided a CS derivative that could be used as a carrier of natural antibacterial agents, which increased application scope of CS and provided a basis for antimicrobial preservation of food.

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…Additionally, a bacteriostatic agent is used in packaging. This has the potential to expand the antimicrobial spectrum, enhancing antibacterial activity, and reducing the impact on the sensory properties of cheese products. − New lysozyme-based antibacterial reagents or packaging materials can be created by combining lysozyme with antifungal medicines or active chemicals, particularly those that target Penicillium spp. As a result, it not only aids in the precise and multifaceted control of bacteria and molds but also provides new avenues for the prevention and control of mycotoxin contamination in cheese products during maturation.…”