Antimicrobial lipopeptides from Bacillus amyloliquefaciens HY2–1: A reinforcing agent for enhancing fruit preservation efficacy of chitosan-based composite films

Key Points

• Enhanced fruit preservation occurs through the use of antimicrobial lipopeptides derived from Bacillus amyloliquefaciens.
• The introduction of lipopeptides into chitosan films significantly improves their antimicrobial properties.
• Analysis of composite films shows that incorporating lipopeptides leads to longer shelf life for fruits under specific conditions.
• These findings may enable the development of more effective food preservation methods using natural-based materials.