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噬菌体在食品安全领域中的研究进展

发表时间:2015-04-15  浏览量:48207  下载量:25010
全部作者: 史锋,斯晗,李烨,王小元
作者单位: 江南大学食品科学与技术国家重点实验室,食品安全与营养协同创新中心,工业生物技术教育部重点实验室
摘 要: 噬菌体因其特异性强、效率高、安全性好等特点而被添加到食品中,以对致病菌进行控制和杀灭,并能用于对食品中的致病菌进行特异性检测。这里对目前噬菌体在食品安全领域中的研究进展进行了总结,内容包括噬菌体的特性,利用噬菌体及噬菌体产生的裂解素控制和杀灭食品中污染的致病菌的相关研究,以及应用噬菌体检测食品中污染的致病菌的相关方法和技术。希望为噬菌体技术的研究和应用提供参考。
关 键 词: 应用微生物学;噬菌体;综述;食源性致病菌;控制;检测
Title: Review of bacteriophage research for application in food safety
Author: SHI Feng, SI Han, LI Ye, WANG Xiaoyuan
Organization: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University
Abstract: Bacteriophages are viruses that specifically infect and lyse bacteria. Their high specificity, efficiency and safety make them possible to be added into foodstuffs for control and detection of foodborne pathogens. The research of bacteriophages for their promising use in food safety was reviewed, including characteristics of bacteriophages, researches on the control and elimination of contaminated pathogens in foodstuffs by bacteriophages and phage lysins, and several techniques for detecting pathogens’ contamination in foodstuffs by bacteriophages, which hopefully will provide reference for research and application of bacteriophages technology.
Key words: applied microbiology; bacteriophage; review; foodborne pathogen; control; detection
发表期数: 2015年4月第7期
引用格式: 史锋,斯晗,李烨,等. 噬菌体在食品安全领域中的研究进展[J]. 中国科技论文在线精品论文,2015,8(7):635-641.
 
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