期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 28, 期 2, 页码 103-115出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2012.06.016
关键词
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资金
- Portuguese Foundation for Science and Technology [PTDC/AGR-ALI/100492/2008, PTDC/AGR-ALI/121057/2010]
- FCT [SFRH/BD/63734/2009]
- Fundação para a Ciência e a Tecnologia [PTDC/AGR-ALI/100492/2008, PTDC/AGR-ALI/121057/2010, SFRH/BD/63734/2009] Funding Source: FCT
Continuous reports on foodborne outbreaks and increasing prevalence of antibiotic-resistant bacteria call for the development of novel preservation techniques that assure the safety of food products. Bacteriophage endolysins are highly active antibacterial peptidoglycan hydrolases that have evolved over millions of years to become the ultimate weapon against bacteria, with potential to be used as a food preservative. We here give an overview of all distinct endolysins encountered so far, we discuss their inherent qualities and review their role in preventing and controlling foodborne pathogens, divulging their potential for future applications.
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