体内素:在食品安全世界取得的进展
Amina Nazir1,2, Xiaohui Xu1,2, Yuqing Liu1,2
1Shandong Key Laboratory of Animal Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Cells
|September 8, 2023
概括
菌体内素提供了一种新的解决方案,可以对抗食品中的抗菌素耐药性. 集成先进的计算工具和机器学习可以加速这些抗菌剂的开发,以提高食品安全.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 抗菌素耐药性的升级需要新的食品安全策略.
- 菌体内素,向细菌细胞壁的酶,显示出作为抗菌剂的希望.
- 它们在食品加工中的应用可以控制病原体并改善整体食品安全.
研究的目的:
- 审查目前在食品安全应用中利用内素的技术.
- 探索工业4.0技术的整合,包括机器学习,用于内溶液的表征和开发.
- 为提高食品安全提供关于革命性的内素开发的见解.
主要方法:
- 对原生和人工内素进行审查,以控制整个食品生产链中的细菌污染.
- 讨论与传统的体外内溶解素表征相关的挑战.
- 探索计算框架和机器学习,以使用高通量测序数据高效地表征新发现的内素.
主要成果:
- 恩多利辛在食品加工中为病原体控制提供了一个可行的战略.
- 传统的表征方法耗时且资源密集.
- 工业4.0技术,特别是机器学习,为Endolysin的分析和开发提供了高效的解决方案.
结论:
- 实施先进的计算工具和机器学习可以显著加速endolysin的研发.
- 通过这些策略彻底改变内素的开发,提高了食品安全,定制和效率.
- 这种方法有望减少监管障碍,并确保安全食品的及时可用性.
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