Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products

Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products

The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed food products. Nowadays, the use of bacteriophages as potential biological control agents in microbiological food safety and preservation is a p...

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Bibliographic Details
Main Authors: Michał Wójcicki, Paulina Średnicka, Stanisław Błażejak, Iwona Gientka, Monika Kowalczyk, Paulina Emanowicz, Olga Świder, Barbara Sokołowska, Edyta Juszczuk-Kubiak
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:International Journal of Molecular Sciences
Subjects:
bacteriophages (phages)
lytic activity
phage genome
saprophytic bacterial strains
unconventional food preservation
Online Access:https://www.mdpi.com/1422-0067/22/22/12460

Internet

https://www.mdpi.com/1422-0067/22/22/12460

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