噬菌体固定化技术用于食源性致病菌控制的研究进展

Advances in Bacteriophage Immobilization Technology and Its Application in Foodborne Pathogenic Bacteria Control

食源性致病菌是食品安全的一大危害,对人类健康造成很大的威胁。控制病原菌在食品中的传播是食品安全领域当前研究的重点。噬菌体作为一种有效抑制病原菌的天然抑菌剂近年来备受关注。噬菌体是一种蛋白质外壳加核酸物质的活微生物,在实际应用容易受到环境因素的破坏而活性损失。保护噬菌体在应用过程中免受环境因素的影响是亟待解决的问题。文章主要综述有关噬菌体固定化的技术以及对噬菌体抗逆性的影响,以及噬菌体固定化技术在食品病原菌控制的应用研究,以期为噬菌体固定化寻找合适的技术以及配方,为噬菌体制剂应用于食品病原菌控制奠定基础,有助于拓宽噬菌体的应用。

Foodborne pathogenic bacteria are one of the hazards to food safety,which pose a huge threat to human health.How to control the spread of pathogens in food is the focus of many researchers’current studies.Bacteriophage is a kind of living microorganism with a protein shell and nucleic acid material.It is easy to be destroyed by environmental factors and lose activity in the practical application.Protecting phage from environmental factors in the application is a problem to be solved.This article mainly reviews the phage immobilized technology and its influence on phage resistance,and the application of phage immobilization technique in food pathogen control research,to find a suitable phage immobilized technology and formula,and lay a foundation for the application of phage agents in food pathogen control,helps to broaden the application of phage.