中文摘要：目前，通过保护性细菌培养物及其抗菌产品或使用来自植物的抗菌化合物进行生物保鲜是维持产品长期货架期的可行策略。另一类新兴的食品生物保鲜剂是噬菌体或其抗菌酶，即“噬菌体细胞裂解酶”或“酶制剂”，它作用于细菌膜并破坏细菌膜的能力，可直接用作抗菌剂。噬菌体是对抗细菌的抗菌素替代品，它们有一个独特的宿主范围，具有极大的特异性。除了潜在的特异性控制致病菌以外，它们不会像抗生素那样对环境产生负面影响。噬菌体及其酶都可以减少抗生素的使用，这点很难得，因为不仅在人类医学中，而且在兽医、农业和一般食品制造、保存及分销的所有过程中，对抗生素的耐药性都在惊人地增加。本文概述了噬菌体和酶制剂在食品工业中的科学背景，以及这些生物防腐剂在食品中的应用。
外文摘要：Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called "phage lysins" or "enzybiotics", which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives.
外文关键词：bacteriophage；endolysin；enzybiotics；biopreservation
作者：Ramos-Vivas, J；Elexpuru-Zabaleta, M；Samano, ML；Barrera, AP；Forbes-Hernandez, TY；Giampieri, F；Battino, M
作者单位：Univ Europea Atlantico；Univ Int Iberoamer；Univ Vigo；Polytech Univ Marche；King Abdulaziz Univ；Jiangsu Univ
期刊名称：MOLECULES
期刊影响因子：3.267
出版年份：2021
出版刊次：17
点击下载：食品生物保鲜中的噬菌体和酶