Phages and Enzybiotics in Food Biopreservation
Abstract
Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to...
Paper Details
Title
Phages and Enzybiotics in Food Biopreservation
Published Date
Aug 25, 2021
Journal
Volume
26
Issue
17
Pages
5138 - 5138
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Notes
History