The use of bacteriophages in food preservation
Keywords:
bacteriophage, biopreservative, microflora, pathogen, immersionAbstract
Safe storage of food products and maintaining their quality during their delivery to consumers is one of the pressing issues today. Therefore, the introduction of biologically safe and environmentally friendly methods in modern biotechnology is of great importance.
One of such methods is the use of bacteriophages in food preservation. Bacteriophages are viruses that infect only bacteria, and they are effective against pathogenic microorganisms that spoil food products or are transmitted through food.
References
Garcia, P., Rodríguez, L., Rodríguez, A., Martínez, B. (2010). Food biopreservation: promising strategies using bacteriophages and bacteriocins.
Жураев А.Ш., Абдурахмонов И.Ю. Микробиология ва биотехнология асослари. – Тошкент: 2015.
Тошқулов М. ва бошқалар. Озиқ-овқат биотехнологияси. – Тошкент: 2019.
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