Bacteriophage Cocktail Effectively Prolonging the Shelf-Life of Chilled Fish

0301 basic medicine 0303 health sciences Food Handling Colony Count, Microbial Microbial Sensitivity Tests Russia Cold Temperature 03 medical and health sciences Food Storage Seafood Refrigeration Food Preservation Oncorhynchus mykiss Fish Products Food Microbiology Animals Bacteriophages Decontamination
DOI: 10.1007/s10517-019-04630-w Publication Date: 2019-10-26T09:04:06Z
ABSTRACT
We developed a technological accessory bacteriophage-based preparation and a method for phage-mediated bioprocessing for elimination of pathogenic microorganisms from the surface of fresh fish and for prolongation of the shelf-life of chilled hydrobionts. Specimens of rainbow trout (Salmo irideus) served as the objects of the study carried out at a fish-processing plant in the Republic of Karelia. The specimens were decontaminated by a bacteriophage cocktail containing six original virulent phage strains characterized by their pheno- and genotypical properties. A new method of biodecontamination (plunging the rainbow trout for 30 sec into a solution of bacteriophage cocktail (bacteriophage titers ≥108 PFU/ml) delayed bacterial degradation of hydrobionts by 3 days. The use of the new method for decontamination of food half-products - phage-mediated bioprocessing - promoted preservation of the initial ecological purity, nutritive value, and taste of the products and prolonged their shelf-life in comparison with the actual standards.
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