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
AUTHORS (5)
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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