:

Silvina Alicia Pujato1, Mariángeles Briggiler-Marcó1, Diego Javier Mercanti1

  • 1Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral - Consejo Nacional de Investigaciones Científicas y Técnicas, Santa Fe, Argentina.

概括

菌体 (菌体),针对细菌的病毒,为食品安全提供了有希望的生物控制,打击诸如大肠杆菌和沙门氏菌等病原体. 尽管面临挑战,但菌体为可持续食品生产提供了一个环保的替代方案.

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