eprintid: 287 rev_number: 19 eprint_status: archive userid: 2 dir: disk0/00/00/02/87 datestamp: 2021-09-13 14:51:52 lastmod: 2023-07-07 23:30:16 status_changed: 2021-09-13 14:51:52 type: article metadata_visibility: show creators_name: Ramos Vivas, Jose creators_name: Elexpuru Zabaleta, Maria creators_name: Sámano Celorio, María Luisa creators_name: Pascual Barrera, Alina Eugenia creators_name: Forbes-Hernandez, Tamara Y. creators_name: Giampieri, Francesca creators_name: Battino, Maurizio creators_id: jose.ramos@uneatlantico.es creators_id: maria.elexpuru@uneatlantico.es creators_id: marialuisa.samano@uneatlantico.es creators_id: alina.pascual@unini.edu.mx creators_id: tamara.forbes@unini.edu.mx creators_id: creators_id: title: Phages and Enzybiotics in Food Biopreservation ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica divisions: uninimx_produccion_cientifica full_text_status: none keywords: Bacteriophage, Endolysin, Enzybiotics, Biopreservation abstract: Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives. date: 2021-08 date_type: published publication: Molecules volume: 26 number: 17 pagerange: 5138 id_number: doi:10.3390/molecules26175138 refereed: TRUE issn: 1420-3049 official_url: http://doi.org/10.3390/molecules26175138 access: open language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Universidad Internacional Iberoamericana México > Investigación > Producción Científica Abierto Inglés Presently, biopreservation through protective bacterial cultures and their antimicrobial products or using antibacterial compounds derived from plants are proposed as feasible strategies to maintain the long shelf-life of products. Another emerging category of food biopreservatives are bacteriophages or their antibacterial enzymes called “phage lysins” or “enzybiotics”, which can be used directly as antibacterial agents due to their ability to act on the membranes of bacteria and destroy them. Bacteriophages are an alternative to antimicrobials in the fight against bacteria, mainly because they have a practically unique host range that gives them great specificity. In addition to their potential ability to specifically control strains of pathogenic bacteria, their use does not generate a negative environmental impact as in the case of antibiotics. Both phages and their enzymes can favor a reduction in antibiotic use, which is desirable given the alarming increase in resistance to antibiotics used not only in human medicine but also in veterinary medicine, agriculture, and in general all processes of manufacturing, preservation, and distribution of food. We present here an overview of the scientific background of phages and enzybiotics in the food industry, as well as food applications of these biopreservatives. metadata Ramos Vivas, Jose; Elexpuru Zabaleta, Maria; Sámano Celorio, María Luisa; Pascual Barrera, Alina Eugenia; Forbes-Hernandez, Tamara Y.; Giampieri, Francesca y Battino, Maurizio mail jose.ramos@uneatlantico.es, maria.elexpuru@uneatlantico.es, marialuisa.samano@uneatlantico.es, alina.pascual@unini.edu.mx, tamara.forbes@unini.edu.mx, SIN ESPECIFICAR, SIN ESPECIFICAR (2021) Phages and Enzybiotics in Food Biopreservation. Molecules, 26 (17). p. 5138. ISSN 1420-3049