中文摘要：由于耐药细菌的出现，抗生素在食品工业中的使用逐步减少，噬菌体可以选择性地清除微生物，因此可作为一个合适的替代品；另外，该行业还面临难以从环境中去除石油衍生塑料的问题。解决这一问题需要寻找具有扩展特性的新型食品包装材料。本研究制备了含有噬菌体的食用明胶薄膜，并测试了噬菌体浓度的增加对薄膜透光性、透水性、溶解度和力学性能的影响；还制作并分析了胶片横切面的显微照片。最后，用含有噬菌体的成膜溶液浸泡或明胶薄膜直接包裹被金黄色葡萄球菌污染的奶酪片，评估了使用方式对所制备包装材料抗菌性能的影响。研究表明，薄膜的物理性质不因噬菌体浓度而变化；浸泡在成膜溶液中的干酪片比用干燥的薄膜包裹的干酪片具有更高的微生物还原率。总之，所制备包装材料的抗菌性能与噬菌体的浓度相关，噬菌体在食品中的使用方式会影响其抗菌性能。
外文摘要：The use of antibiotics in the food industry is declining due to the emergence of resistant bacteria. Thus, the use of bacteriophages may provide a suitable alternative, since it allows the selective elimination of microorganisms. Another issue that faces the industry is concern about the difficulty of removing petroleum-derived plastics from the environment. This problem makes the search for new food packaging materials with extended properties a necessity. In this study, edible gelatine films containing bacteriophages were produced, and the effects of increasing concentrations of bacteriophages on the light transmission, water vapour permeability, solubility and mechanical properties of the films were characterised; in addition, micrographs of transverse film sections were made and analysed. Finally, with the purpose of assessing the influence of the manner of application and the antimicrobial properties of the prepared packaging materials, pieces of cheese previously contaminated with Staphylococcus aureus were either coated by immersion in the film-forming solution or wrapped directly with gelatine films loaded with bacteriophages. According to the results obtained, the physical properties of the films remained unaltered, irrespective of the bacteriophage concentration. The pieces of cheese immersed in the film-forming solution showed higher microbial reduction than the pieces of cheese wrapped with previously dried films. Overall, the packaging materials prepared possessed concentration-dependant antimicrobial properties, but the results obtained underline the importance of the manner of application of the bacteriophages on the foodstuff in maximizing their antimicrobial properties.
外文关键词：Packaging; Edible films; Antimicrobial properties;Bacteriophages; Staphylococcus aureus; Cottage cheese
作者：Weng, SH；Lopez, A；Saez-Orviz, S；Marcet, I；Garcia, P；Rendueles, M；Diaz, M
作者单位：Univ Oviedo；Inst Prod Lacteos Asturias IPLA CSIC；Inst Invest Sanitaria Principado Asturias ISPA
期刊名称：food control
期刊影响因子：4.258
出版年份：2021
出版刊次：121
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