摘要
噬菌体裂解酶能够高效消化细菌细胞壁,对多重耐药病原菌表现出独特的裂解能力,是一种新型抗菌分子,具有重要的应用潜力和研究价值。本文对裂解酶在食品生产中的研究进展进行了概述,重点综述了裂解酶及其嵌合体对食源性病原菌的生物防治研究以及裂解酶作用于革兰氏阴性菌的研究进展。
Bacteriophage lysins have emerged as a new class of antimicrobial agents used for bio-controlling bacterial infection or other unwanted contaminations in various fields,particularly with increasing frequency of drug-resistant pathogens in the worldwide.In the present review,developments regarding the use of lysins for food safety are outlined.Furthermore,lysins for bio-controlling bacterial contamination and novel approaches regarding to lysins towards Gram-negative cells will also be highlighted.
作者
李陇平
LI Longping(Shaanxi Province Engineering&Technology Research Center of Cashmere Goat,Yulin University,Yulin 719000,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2019年第12期142-149,共8页
Journal of Food Science and Biotechnology
基金
陕西省科技厅自然科学基础研究计划项目(2019JQ-903)
陕西省高校科协青年人才托举计划资助项目(20160236)
榆林学院高层次人才科研启动基金项目(16GK21)。
关键词
裂解酶
食源性病原菌
生物防治
食品安全
bacteriophage lysin
food-borne pathogens
biocontrol
food safety