利用海藻酸盐包裹李斯特菌噬菌体A511以提高其热稳定性。

Encapsulation of Listeria Phage A511 by Alginate to Improve Its Thermal Stability.

作者信息

Ahmadi Hanie, Wang Qi, Lim Loong-Tak, Balamurugan S

机构信息

Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada, N1G 5C9.

Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada, N1G 2W1.

出版信息

Methods Mol Biol. 2018;1681:89-95. doi: 10.1007/978-1-4939-7343-9_7.

DOI:10.1007/978-1-4939-7343-9_7

PMID:29134589

Abstract

Microencapsulation is a versatile method for enhancing the stability of bacteriophages under harsh conditions, such as those which occur during thermal processing. For food applications, encapsulation in food-grade polymer matrices is desirable owing to their nontoxicity and low cost. Here, we describe the encapsulation of Listeria phage A511 using sodium alginate, gum arabic, and gelatin to maximize its viability during thermal processing.

摘要

微胶囊化是一种在诸如热加工过程中出现的恶劣条件下提高噬菌体稳定性的通用方法。对于食品应用而言，由于其无毒且成本低，将其包封在食品级聚合物基质中是很理想的。在此，我们描述了使用海藻酸钠、阿拉伯胶和明胶对李斯特菌噬菌体A511进行包封，以在热加工过程中最大化其活力。