期刊
FOOD MICROBIOLOGY
卷 76, 期 -, 页码 304-309出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2018.06.002
关键词
Bacteriophage; Encapsulation; Storage stability
资金
- CIDA
- FQRNT
- MAPAQ
- Agriculture and Agri-Food Canada
- Novalait
- [2011-LT-143068]
In an effort to reduce food safety risks, virulent phages are investigated as antibacterial agents for the control of foodborne pathogens. The aim of this study was to evaluate microencapsulation (ME) as a tool to concentrate and store staphylococcal bacteriophages. As a proof of concept, phage Team1 belonging to the Myoviridae family was microencapsulated in alginate gel particles of 0.5 mm (micro-beads) and 2 mm (macro-beads) of diameter. Gel contraction occurred during the hardening period in the CaCl2 solution, and the diameters of the initial alginate droplets shrunk by 16% (micro-beads) and 44% (micro-beads). As compared to the phage counts in the alginate solution, this contraction resulted in the increase of the phage titers, per g of alginate gel, by factors of 2 (micro-beads) and 6 (micro-beads). The encapsulation yield was highest in the macro-beads. Although phage Team1 was successfully frozen in beads, ME did not improve phage stability to freeze-drying. The addition of glycerol protected the microencapsulated phages during freezing but had no effect on free phage suspensions. Finally, ME improved storage stability at 4 degrees C but had no impact on freezing or drying over three months of storage.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据