Polylysine was first discovered by the Japanese in the 1980s, a new food antibacterial agents, it has broad-spectrum antimicrobial activity, can inhibit the Gram-positive bacteria, Gram-negative bacteria, fungi, and some of the heat resistance of Bacillus and safety performance, can be used for a variety of food preservation. Polylysine used for food, meat products, high-salt foods, fast food, salads, cakes and other food preservation, and better preservation effect, polylysine can inhibit the proliferation of yeast, and in the neutral and slightly acidic pH value range, but also can inhibit the growth of other microorganisms, making it more and more used to improve the shelf life of food on the research in this area is extensive.