Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies

Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies

The aim of this study was to isolate phage enzymes and apply them in vitro for eradication of the dominant saprophytic bacteria isolated from minimally processed food. Four bacteriophages—two <i>Enterobacter</i>-specific and two <i>Serratia</i>-specific, which produce lytic e...

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Bibliographic Details
Main Authors: Dziyana Shymialevich, Michał Wójcicki, Artur Wardaszka, Olga Świder, Barbara Sokołowska, Stanisław Błażejak
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Viruses
Subjects:
bacteriophages (phages)
lytic activity
phage enzymes
depolymerases
saprophytic bacteria
food biopreservation
Online Access:https://www.mdpi.com/1999-4915/15/1/9

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https://www.mdpi.com/1999-4915/15/1/9

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