在生物控制中使用的菌体和内素 黄金葡萄球菌
Maryoris E Soto Lopez1, Ana Margarita Otero-Herrera1, Fernando Mendoza-Corvis1
1Research Group on Food Properties and Processes-GIPPAL, Department of Food Engineering, Faculty of Engineering, University of Córdoba, 6th Avenue N° 76-103, Monteria 230002, Colombia.
Microorganisms
|November 27, 2025
概括
菌体及其酶,内素,显示出控制食品中的金黄色葡萄球菌的希望. 这些生物控制剂为传统抗生素提供了安全,可持续的替代品,以提高食品安全.
科学领域:
- 食品微生物学 食品微生物学
- 抗微生物策略的使用方法.
- 菌体的应用 菌体应用
背景情况:
- 黄金葡萄球菌 (Staphylococcus aureus) 是一个重要的食物传播病原体.
- 生物膜形成和抗生素耐药性使控制复杂化.
- 乳制品和肉制品是常见的污染来源.
研究的目的:
- 审查最近菌体和内溶素使用方面的进展.
- 评估它们在食品系统中对S. aureus的有效性.
- 讨论食品保存的可能性.
主要方法:
- 对菌体和内素的研究进行文献综述.
- 分析各种食品矩阵中的微生物减少数据.
- 评估影响生物控制疗效的因素.
主要成果:
- 菌体提供宿主特异性和自我复制.
- 内素提供快速溶解,并与生物膜作斗争.
- 在牛奶,奶酪和肉类中观察到黄金色细菌的显著减少.
- 效率可以受到食物矩阵特性 (pH,盐,脂肪) 的影响.
结论:
- 菌体和内素是有效的生物控制剂,可以对抗黄金色细菌.
- 它们代表了传统抗微生物药物的可持续替代品.
- 需要进一步优化和监管框架,以便行业采用.
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