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 enzymes—were used in this...

Celý popis

Podrobná bibliografie

Hlavní autoři:	Dziyana Shymialevich, Michał Wójcicki, Artur Wardaszka, Olga Świder, Barbara Sokołowska, Stanisław Błażejak
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-12-01
Edice:	Viruses
Témata:	bacteriophages (phages) lytic activity phage enzymes depolymerases saprophytic bacteria food biopreservation
On-line přístup:	https://www.mdpi.com/1999-4915/15/1/9
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!