Phages and Enzybiotics in Food Biopreservation
Artículo
Materias > Alimentación
Universidad Europea del Atlántico > Investigación > Producción Científica
Universidad Internacional Iberoamericana México > Investigación > Artículos y libros
Abierto
Inglés
Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives.
metadata
Ramos Vivas, Jose; Elexpuru Zabaleta, Maria; Sámano Celorio, María Luisa; Pascual Barrera, Alina Eugenia; Forbes-Hernandez, Tamara Y.; Giampieri, Francesca y Battino, Maurizio
mail
jose.ramos@uneatlantico.es, maria.elexpuru@uneatlantico.es, marialuisa.samano@uneatlantico.es, alina.pascual@unini.edu.mx, tamara.forbes@unini.edu.mx, SIN ESPECIFICAR, SIN ESPECIFICAR
(2021)
Phages and Enzybiotics in Food Biopreservation.
Molecules, 26 (17).
p. 5138.
ISSN 1420-3049
Resumen
Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives.
| Tipo de Documento: | Artículo |
|---|---|
| Palabras Clave: | Bacteriophage, Endolysin, Enzybiotics, Biopreservation |
| Clasificación temática: | Materias > Alimentación |
| Divisiones: | Universidad Europea del Atlántico > Investigación > Producción Científica Universidad Internacional Iberoamericana México > Investigación > Artículos y libros |
| Depositado: | 10 Jun 2022 13:01 |
| Ultima Modificación: | 07 Jul 2023 23:30 |
| URI: | https://repositorio.unini.edu.mx/id/eprint/287 |
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