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| Glycine prevents bacterial growth. |
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Glycine is used in various foods for shelf-life extension.
Heated food is often spoiled by heat-resistant bacteria like Bacillus.
Glycine, however, is very effective against many of these bacteria.
The bacteriostatic effect of Glycine lies in the inhibition of bacterial cell wall biosynthesis during cell growth. |
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If Glycine is freely available in a certain concentration, it gets wrongly inserted into the bacterial cell wall, which can result in a complete loss of homeostasis or at least in a greater vulnerability against other bacteriostatic agents.
Hence, the effect of Glycine can be also further strengthened by addition of other bacteriostatic agents, e.g. organic acids.
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| Glycine shows synergistic effects with many other bacteriostatic agents, for example organic acids, Lysozyme, glycerine fatty acid ester and others. |
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| When appr. 1%(w/v) glycine is added to food, microbial growth is inhibited and preservation of food gets improved. |
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