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...

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Autori principali:	Dziyana Shymialevich, Michał Wójcicki, Artur Wardaszka, Olga Świder, Barbara Sokołowska, Stanisław Błażejak
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-12-01
Serie:	Viruses
Soggetti:	bacteriophages (phages) lytic activity phage enzymes depolymerases saprophytic bacteria food biopreservation
Accesso online:	https://www.mdpi.com/1999-4915/15/1/9
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