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Encapsulation of Listeria Phage A511 by Alginate to Improve Its Thermal Stability
Hanie Ahmadi1,2, Qi Wang1, Loong-Tak Lim2
1Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9.
Methods in Molecular Biology (Clifton, N.J.)
|November 15, 2017
Abstract:
Microencapsulation is a versatile method for enhancing the stability of bacteriophages under harsh conditions, such as those which occur during thermal processing. For food applications, encapsulation in food-grade polymer matrices is desirable owing to their nontoxicity and low cost. Here, we describe the encapsulation of Listeria phage A511 using sodium alginate, gum arabic, and gelatin to maximize its viability during thermal processing.
