In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the...In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.展开更多
This work is devoted to developing of the ecologically safe technology of chickpea cultivation by using microbial biopreparations, based on the effective heterotrophic （nodulating, growth-promoting and phosphate mobi...This work is devoted to developing of the ecologically safe technology of chickpea cultivation by using microbial biopreparations, based on the effective heterotrophic （nodulating, growth-promoting and phosphate mobilizing bacteria, and microorganisms-antagonists of the phytopathogenes） and phototrophic microorganisms （cyanobacteria）. These preparations were used for pre-sowing treatment of seeds and for treatment of the plants in the vegetation period for optimization of symbiotic nitrogen fixation and growing of ecologically safe production （without application of mineral fertilizers） in the steppe non-irrigated areas of Ukraine.展开更多
文摘In recent years, researchers tended to bring new alternative to biological protective systems used in conservation of food and production of safe food. Use of bacteriophage against to pathogen bacteria in food was the most hopeful system in these methods about bio-control. Controls of bacteriophage for each pathogen species and subspecies and determination of phage-host originality are important because efficient bio-control was achieved. Researches concentrated on some food-borne pathogen bacteria such as E. coli O157：H7, Campylobacter, Salmonella and Listeria. In a consequence of these studies made as in vitro and in vivo, first commercial production of phage which will be used in foods was made in Netherlands. Also, it has been informed that use of phage is cost-efficient alternative as compared with other preservatives. This review, discussed application of bacteriophages as bio-control agents in food and advantages and disadvantages about uses of bacteriophages by taking into account antimicrobial characteristics of them.
文摘This work is devoted to developing of the ecologically safe technology of chickpea cultivation by using microbial biopreparations, based on the effective heterotrophic （nodulating, growth-promoting and phosphate mobilizing bacteria, and microorganisms-antagonists of the phytopathogenes） and phototrophic microorganisms （cyanobacteria）. These preparations were used for pre-sowing treatment of seeds and for treatment of the plants in the vegetation period for optimization of symbiotic nitrogen fixation and growing of ecologically safe production （without application of mineral fertilizers） in the steppe non-irrigated areas of Ukraine.
