Phage and phage lysins: New era of bio‐preservatives and food safety agents
Author:
Affiliation:
1. Food Technology College Jiangsu Vocational College of Agriculture and Forestry China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15843
Reference158 articles.
1. Encapsulation of E. coli phage ZCEC5 in chitosan–alginate beads as a delivery system in phage therapy
2. Biocontrol of Shigella flexneri in Ground Beef and Vibrio cholerae in Seafood with Bacteriophage-Assisted High Hydrostatic Pressure (HHP) Treatment
3. Thermal-Stability and Reconstitution Ability of Listeria Phages P100 and A511
4. Biocontrol of Listeria monocytogenes and Escherichia coli O157:H7 in Meat by Using Phages Immobilized on Modified Cellulose Membranes
5. Bacteriophage biocontrol in animals and meat products
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