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食品与发酵工业  2019, Vol. 45 Issue (1): 246-251    DOI: 10.13995/j.cnki.11-1802/ts.017523
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噬菌体防控食源性致病菌的研究进展
胡颖1,2,李洪军1,2,贺稚非1,2*
1(西南大学 食品科学学院,重庆,400715)
2(重庆市特色食品工程技术研究中心,重庆,400716)
Research progress on bacteriophages for preventing and controlling foodborne pathogens
HU Ying1,2, LI Hongjun1,2, HE Zhifei1,2*
1(College of Food Science,Southwest University,Chongqing 400715,China)
2(Chongqing Engineering Research Center of Regional Food,Chongqing 400716, China)
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摘要 噬菌体因其高效特异识别并裂解宿主菌的特性被认为是最具潜力的抗生素替代品之一。越来越多的学者将其应用于临床、兽医和食品领域中致病菌的防控。该文就噬菌体的基本特性、抑菌机理、安全性以及在对各种食品中食源性致病菌控制的研究进展以及应用前景进行综述。
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胡颖
李洪军
贺稚非
关键词:  噬菌体  噬菌体安全性  食源性致病菌  致病菌防控    
Abstract: Bacteriophages have been recognized as one of the most potential antibiotic replacements due to their high efficiency of specific recognition and lysis of host bacteria. More and more scholars have applied it to prevent and control pathogenic bacteria in clinical, veterinary and food fields. This review explored the bacteriophages' basic characteristics, antibacterial mechanisms and their safety. Additionally, research progresses on controlling food-borne pathogens in various foods by bacteriophages and their future applications were reviewed.
Key words:  bacteriophage    phage safety    foodborne pathogens    pathogen prevention and control
收稿日期:  2018-04-12                出版日期:  2019-01-15      发布日期:  2019-02-01      期的出版日期:  2019-01-15
基金资助: 中式传统腊肉制品绿色制造关键技术与装备研发及示范(2016YFD0401503);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
作者简介:  博士研究生(贺稚非教授为通讯作者,E-mail:2628576386@qq.com)。
引用本文:    
胡颖,李洪军,贺稚非. 噬菌体防控食源性致病菌的研究进展[J]. 食品与发酵工业, 2019, 45(1): 246-251.
HU Ying,LI Hongjun,HE Zhifei. Research progress on bacteriophages for preventing and controlling foodborne pathogens[J]. Food and Fermentation Industries, 2019, 45(1): 246-251.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.017523  或          http://sf1970.cnif.cn/CN/Y2019/V45/I1/246
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