AK 830 (antibacterial, stabilizer, substitute for epoly lysine)

AK 830 (antibacterial, stabilizer, replacement for ε-polylysine)

AK 830 is a pH stabilizer and a very strong antibacterial agent that acts on four major undesirable foodborne pathogens (Salmonella, coliforms, E. coli, S. aureus). Considering the microbial load present in milk, the use of AK 830 over 48 hours prevents the long-term growth of pathogenic microorganisms below the threshold level.

How does AK 830 preservative increase the shelf life of food products?

AK 830 preservative, with its proprietary formula, has proven its effectiveness in inhibiting the growth of bacteria and molds as pathogenic agents in food. The components present in AK 830 preservative have an inhibitory effect on the growth of certain bacteria that cause food spoilage.

AK 830 preservative shows inhibitory antimicrobial activity against the following foodborne pathogens:

Staphylococcus aureus (Staphylococcus aureus):

A Gram-positive, anaerobic, antibiotic-resistant bacterium. Staphylococcus aureus causes food poisoning through the production of enterotoxins.

Yersinia enterocolitica (Yersinia enterocolitica):

A Gram-negative, enteric pathogen that is transmitted to humans through water and food.

Listeria monocytogenes (Listeria monocytogenes):

A Gram-positive, intracellular pathogenic bacterium that is responsible for human infections caused by contaminated food. It is transmitted to humans through ready-to-eat foods and dairy and meat products, and can cause dangerous infections in pregnant women, immunocompromised individuals, infants, and the elderly or debilitated.

Escherichia coli (E.coli):

A Gram-negative bacterium that resides in the intestines of warm-blooded animals and helps digestion in the gastrointestinal system. This bacterium is one of the most dangerous foodborne pathogens and alone is responsible for about 90% of urinary tract infections in women.

Clostridium botulinum (Clostridium botulinum):

A Gram-positive bacterium that grows under low-oxygen conditions and produces botulinum toxin, a neurotoxin that causes the deadly botulism syndrome in humans. It is most often found in canned foods.

What is the mechanism of action of AK 830 preservative on microorganisms?

The AK 830 preservative is effective because it reduces the water activity (aw) of food products. Water activity refers to the amount of unbound water available that creates a suitable environment for microbial growth and chemical reactions. The ability of AK 830 to reduce water activity is due to the capacity of sodium and chloride ions to bind with water molecules. The mechanism of action of this group of metabolites is to disrupt the function of the cell and its intracellular components.

Adding AK 830 preservative to foods can also cause osmotic shock (the pressure that must be applied to a liquid to prevent it from moving across a semi-permeable membrane, i.e., a membrane that is permeable to some molecules and impermeable to others) in microbial cells. As a result, water leaves the cell, causing cell death or delaying its growth. In some microorganisms, the AK 830 preservative may limit oxygen solubility, interfere with cellular enzymes, or force cells to expend energy to pump sodium ions out of the cell, which in turn reduces bacterial growth rate. AK 830 preservative can also act as a neutralizing agent for acidic or alkaline foods and can function as a buffer to help maintain a specific pH in food products.

The applications of this preservative cover all types of food products.

To view full details of AK 830 from Dayan Arman Pouya, please click here.

This product is manufactured in Turkey and is supplied in Iran only by Dayan Arman Pouya Company to the final consumer.