对菌体在海鲜质量控制中的应用机遇和挑战进行批判性分析
Jun Yan1,2,3, Zhenghao Guo1, Jing Xie1,2,3,4
1College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods (Basel, Switzerland)
|October 26, 2024
概括
菌体在海鲜中的生物控制方面表现有前途,但在生产和应用方面仍然存在挑战. 本综述涵盖了菌体生产,海鲜应用以及克服当前障碍的策略.
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:
- 海鲜是全球重要的粮食来源,但微生物污染对该行业构成重大风险.
- 海鲜中的致病微生物对食品安全和加工构成重大挑战.
- 菌体为控制食品中的微生物污染提供了一种自然解决方案.
研究的目的:
- 审查当前的菌体生产和净化方法.
- 介绍最近关于海鲜中菌体生物控制应用的发现.
- 确定挑战,并提出商业规模的海鲜菌体生物控制的解决方案.
主要方法:
- 审查现有的关于菌体生产和净化技术的文献.
- 分析最近的研究,详细说明菌体对海鲜病原体的有效性.
- 合成关于菌体应用中的环境和矩阵特定挑战的信息.
主要成果:
- 使用已确定的协议,可以生产和净化菌体.
- 已经记录了菌体对海产病原体的成功应用.
- 主要挑战包括环境稳定,菌体与宿主相互作用以及监管障碍.
结论:
- 菌体生物控制是提高海产品安全的可行策略.
- 优化生产,配方和应用方法对于商业成功至关重要.
- 需要进一步的研究来应对挑战,并促进海鲜行业的广泛采用.
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