Developing novel phage-based techniques for removing spoilage bacteria from meat products

开发基于噬菌体的新型技术来去除肉制品中的腐败细菌

• 批准号: 2737528
• 金额: --
• 依托单位: University of Leicester
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2737528
• 关键词: Developing; novel; phage; based; techniques

When unsealed, vacuum-packed (VP) meat can have an unpleasant odour, produced by the activity of spoilage bacteria on the surface of the meat. These bacteria are not pathogenic, and harmless when cooked, butconsumers may assume the meat is spoiled and discard the product, leading to excess food waste and a negative impact on the brand due to the association with poor quality meat.The Clokie laboratory has previously linked species of lactic acid bacteria to meat spoilage in the UK; these are standard contaminants of the surface ofmeat and with restrictions on meat processing procedures, chemical cleaning of the meat before packaging is not a viable option.Bacteriophages are seen as suitable for removing malodorous bacteria and identified some phages for spoilage bacteria. In addition, the US Food and Drug Administration has classified phages as being safe; several commercial phage products for food processing are already available on the market. Due to their 'safe status', phages could be used on meat products to reduce the production of bad odours.Previous work has found that successful killing of bacteria by phages alters the microbiome composition, in turn reducing the abundance of volatile compounds associated with off odours. It has also been shown that phage interact differently with bacteria under different Oxygen concentrations.The new project will follow on from previous work. In addition to gaining valuable industrial experience by working alongside a major UK meat producer, we aim to undertake the following objectives:Build a library of phages that infect various odour producing bacteriaAssess the efficacy of phages under VP/cold storage conditionsCombine phages to design a cocktail that efficiently kills target bacteriaUse transcriptomic and metabolomic approaches to identify phage metabolomesDemonstrate that the application of the phage cocktail reduces the production of volatile compounds associated with off-odours

真空包装(VP)肉类开封后可能会有难闻的气味，这是由肉类表面腐败细菌的活动产生的。这些细菌不会致病，煮熟时也是无害的，但消费者可能会认为肉类变质了，因此会丢弃产品，导致过多的食物浪费，并由于与劣质肉类有关而对品牌产生负面影响。克罗基实验室之前曾在英国将乳酸菌与肉类变质联系在一起；这些是肉类表面的标准污染物，由于肉类加工程序的限制，在包装前对肉类进行化学清洗是不可行的选择。噬菌体被认为适合去除恶臭细菌，并发现了一些腐败细菌的噬菌体。此外，美国食品和药物管理局已经将噬菌体归类为安全的；市场上已经有几种用于食品加工的商业噬菌体产品。由于其“安全状态”，噬菌体可用于肉制品以减少恶臭的产生。先前的研究发现，噬菌体成功地杀灭细菌会改变微生物群的组成，进而减少与恶臭相关的挥发性化合物的丰度。研究还表明，在不同的氧气浓度下，噬菌体与细菌的相互作用是不同的。这个新的项目将在以前工作的基础上继续进行。除了通过与英国一家主要肉类生产商合作获得宝贵的行业经验外，我们的目标还包括：建立一个感染各种气味产生细菌的噬菌体资料库评估噬菌体在VP/冷藏条件下的功效结合噬菌体设计一种有效杀死目标细菌的鸡尾酒使用转录和代谢方法识别噬菌体代谢物证明噬菌体鸡尾酒的应用减少了与异味相关的挥发性化合物的产生