Use of bacteriophages in food production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F20%3A43920694" target="_blank" >RIV/60461373:22330/20:43920694 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/20:43920729

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Use of bacteriophages in food production

Original language description

The bacteriophage is a bacterial virus as it utilizes bacteria as its host to complete its life cycle. Use of bacteriophages in the food and feed industry is alternative for antibiotic and thermal preservation. Bacteriophages are used across dairy products, meat products, fresh and processed vegetable and fruits products. It has a narrow spectrum antimicrobial. Each phage has a specific target organism. The aim of this work was to verify the biological protection effectiveness of crop products. Selected bacteria in our experiment are Dickeya dianthicola and Pectobacterium carotovorum causing potatoes rots and other crops. These phytopathogens are returned to potato process. Cross-contamination of other crops occurs by returning the washing water and soil back to the agricultural land. Therefore, it is necessary to treat these contaminated materials to prevent further contamination of crops. The efficiency of bacteriophage utilization was tested in liquid media isung the Biosan bioreactor. This instrument uses spectrophotometric continuous measurement of the increase in the number of bacteria (growth curves) at different temperatures. Bacterial growth curves were also monitored after the addition of bacteriophages. Further experiments were performed on solid agar media where the growth of bacteria was visually monitored and compared with the growth of bacteria inhibited by bacteriophages. Similar experiments were also performed directly on potato slices. The positive effect of using bacteriophages to treat food (potatoes) has been proved. In particular, it was an extension of the lag-phase of selected bacterial phytopathogens.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK1910028" target="_blank" >QK1910028: Biocontrol of selected potato pathogenic bacteria</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů