1. Long-Term Preservation of Bacteriophage Antimicrobials Using Sugar Glasses
- Author
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Zeinab Hosseinidoust, Vincent Leung, Jacqueline Chau, Mansel W. Griffiths, Hany Anany, M. Monsur Ali, Logan Groves, Alexandra Szewczyk, Carlos D. M. Filipe, and Hajar Hawsawi
- Subjects
0301 basic medicine ,Materials science ,030106 microbiology ,Biomedical Engineering ,02 engineering and technology ,Biomaterials ,Bacteriophage ,03 medical and health sciences ,chemistry.chemical_compound ,Food science ,Sugar ,biology ,business.industry ,Food preservation ,Pullulan ,021001 nanoscience & nanotechnology ,biology.organism_classification ,Food safety ,Antimicrobial ,Trehalose ,6. Clean water ,Food packaging ,Biochemistry ,chemistry ,0210 nano-technology ,business - Abstract
The antimicrobial activity of LISTEX P100, Salmonella CG4, and E. coli AG10 bacteriophages were preserved in pullulan-trehalose mixture as dried films and as coatings on food packaging. The phages encapsulated in pullulan-trehalose films were able to retain infectivity for up to 3 months at ambient storage conditions. Various buffers, disaccharides and disaccharide concentrations were investigated to optimize the long-term stability of the phages in the films. It was found that pullulan and trehalose need to be simultaneously present in the film to provide the stabilizing effect and that the presence of buffers that lead to the formation of crystals in the films must be avoided for phage activity to be maintained. Overall, this study describes a method of preserving bacteriophage activity in a dried format that has great potential for use as coatings, which can be used to create antimicrobial surfaces for food preparation and for food preservation.
- Published
- 2021