菌体PCSE1作为液体蛋产品中的潜在策略
Márcia Braz1,2,3, Carla Pereira1, Gabriela Matos4
1Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
Antibiotics (Basel, Switzerland)
|August 28, 2025
概括
菌体 (菌体) 为控制液体蛋中的沙门氏菌提供了一个有希望的替代品. 菌体PCSE1有效地减少了细菌并保持了卵子质量,与巴氏杀菌不同.
科学领域:
- 食品微生物学
- 菌体的应用
- 食品安全问题
背景情况:
- 液体蛋产品的消费量正在增加,这引发了食品安全问题.
- 热巴氏杀菌虽然提高了安全性,但可能会对蛋产品质量产生负面影响.
- 沙门氏菌仍然是与蛋产品相关的食物传播疾病的重要原因.
研究的目的:
- 在各种温度和pH条件下评估菌体PCSE1的稳定性.
- 根据MOI和温度,评估菌体PCSE1对液体蛋的疗效.
- 为了比较菌体处理和热巴氏杀菌对沙门氏菌的作用以及液体蛋的物理化学特性.
主要方法:
- 在不同温度和pH值下对菌体PCSE1进行稳定性测试.
- 在培养基和液体全蛋中进行细菌生长抑制测定.
- 处理液体蛋的物理化学和功能性质分析.
主要成果:
- 菌体PCSE1在pH值7-8和温度4-37°C下稳定56天.
- 观察到有效抑制沙门氏菌的生长,显著减少了日志CFU/ mL.
- 菌体PCSE1控制的沙门氏菌在液体蛋中可与热巴氏杀菌相比.
- 菌体处理保留了液体卵的物理化学和功能性质,与巴氏杀菌不同.
结论:
- 菌体PCSE1为控制液体卵产品中的沙门氏菌提供了可行的策略.
- 需要进一步的研究来确定菌体治疗的长期保质期.
- 菌体治疗提供了热处理的潜在替代方案,以提高食品的安全性而不会损害质量.
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