工业过程中的菌体挑战:历史揭示和未来展望
Bartosz Kamiński1, Jan Paczesny1
1Institute of Physical Chemistry, Polish Academy of Sciences, Kasprzaka 44/52, 01-224 Warsaw, Poland.
Pathogens (Basel, Switzerland)
|February 23, 2024
概括
菌体感染威胁到工业发酵过程,造成重大经济损失. 本次审查审查了工业菌体感染病例和常见的预防方法,以保护生产.
科学领域:
- 工业微生物学 工业微生物学
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
背景情况:
- 自新石器时代以来一直使用的发酵,在路易·巴斯德1850年代对微生物代谢的发现后获得了科学理解.
- 工业发酵对于乳制品,制药和化学品生产至关重要,涉及大量的金融投资.
- 菌体感染对这些工业流程构成重大威胁,导致严重的经济损失.
研究的目的:
- 审查工业发酵环境中细菌感染的记录病例.
- 确定和总结用于防止工业过程中的菌体感染的常见策略.
主要方法:
- 关于工业菌体感染事件的文献综述.
- 分析已建立和新兴的菌体预防技术.
主要成果:
- 自20世纪30年代以来,菌体感染一直是一个持续的挑战,影响了各种工业部门.
- 常见的预防方法包括菌体排除,卫生和使用菌体耐药细菌菌株.
结论:
- 有效的菌体管理对于保持工业发酵的经济可行性至关重要.
- 持续警和实施强有力的预防策略对于减轻菌体相关风险至关重要.
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