菌体的最新知识,菌体编码的内溶素和菌体对抗食品传播病原体的封装
Jie Yang1,2, Xiaolong Zhu1, Xingfeng Xu1
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
Critical reviews in food science and nutrition
|August 17, 2023
概括
菌体是抗生素有希望的替代品,用于控制食源性病原体. 本综述涵盖了它们在食品中的应用,包括包装和检测,并讨论了未来的挑战和解决方案.
科学领域:
- 食品微生物学 食品微生物学
- 菌体的研究研究研究.
- 抗微生物策略的使用方法.
背景情况:
- 抗生素的使用受到耐药性,过度使用和残留问题的限制.
- 菌体 (菌体) 是感染细菌的病毒,正在成为生物控制剂.
- 食品行业正在寻求有效的替代方法来控制病原体.
研究的目的:
- 为食品工业中菌体应用提供最新的概述.
- 审查最近的菌体治疗,内素,封装和检测方面的进展.
- 识别挑战,并为食品中菌体的实施提出解决方案.
主要方法:
- 对最近发表的关于菌体和食物传播病原体的研究进行文献综述.
- 对菌体编码的内素进行竞争性抑制的分析.
- 对食品包装中的菌体封装和病原体检测的检查.
主要成果:
- 菌体对十种常见的食源性病原体显示出有效性.
- 菌体编码的内素为细菌控制提供了一个具有竞争力的战略.
- 在食品包装中菌体封装及其在病原体检测中的使用是有希望的结果.
结论:
- 在食品行业,菌体是抗生素的可行替代品.
- 需要进一步的研究来克服菌体应用的障碍,并确保广泛采用.
- 菌体技术具有提高食品安全的巨大潜力.
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