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Polylysine (ε-poly-L-lysine, EPL) is a naturally occurring homopolymer of the essential amino acid L-lysine (25-30 L-lysine residues). It is produced by bacterial fermentation and is predominantly used as a natural preservative in food products.

ε-polylysine acts as it is adsorbed electrostatically to the cell surface of the bacteria. It then is involved in the removal of the outer cell membrane leading to cell death.

The anti-microbial effect of ε-polylysine is broad and effective against yeast, fungi, Gram-positive bacteria and Gram-negative bacteria.

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