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首页> 外文期刊>Food microbiology >Microencapsulation of a Staphylococcus phage for concentration and long-term storage
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Microencapsulation of a Staphylococcus phage for concentration and long-term storage

机译：微囊化金黄色葡萄球菌噬菌体以浓缩和长期保存

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摘要

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.
机译：为了减少食品安全风险，研究了有毒噬菌体作为控制食源性病原体的抗菌剂。这项研究的目的是评估微囊化（ME）作为浓缩和存储葡萄球菌噬菌体的工具。作为概念的证明，将属于肌病毒科的噬菌体Team1微囊化在直径为0.5毫米（微珠）和2毫米（微珠）的藻酸盐凝胶颗粒中。 CaCl2溶液在硬化期间发生凝胶收缩，初始藻酸盐液滴的直径缩小了16％（微珠）和44％（微珠）。与藻酸盐溶液中的噬菌体计数相比，这种收缩导致每克藻酸盐凝胶的噬菌体滴度增加了2（微珠）和6（微珠）倍。在大珠中包封率最高。尽管噬菌体Team1已成功冷冻在珠子中，但ME并未改善噬菌体对冷冻干燥的稳定性。甘油的添加在冷冻期间保护了微囊化的噬菌体，但是对游离的噬菌体悬浮液没有影响。最后，ME改善了在4摄氏度下的储存稳定性，但在储存三个月内对冷冻或干燥没有影响。

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