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dc.contributor.authorAdlhart, Christian-
dc.contributor.authorBorn, Yannick-
dc.contributor.authorFuchs, Michael-
dc.contributor.authorFieseler, Lars-
dc.contributor.authorPavlovic, Branislav-
dc.date.accessioned2018-01-25T15:57:45Z-
dc.date.available2018-01-25T15:57:45Z-
dc.date.issued2015-
dc.identifier.isbn978-80-7494-265-5de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/2220-
dc.description.abstractBacteriophages (phages) are viruses of bacteria and the natural antagonists of pathogens and spoilage organisms. Using bacteriophages to control undesirable bacteria in food has many advantages: (a) the high host specificity of the phage does not affect the natural microbial flora of the products, (b) phages affect neither texture nor structure and organoleptic properties of a food, (c) phages are one of the few sustainable alternatives to antibiotics, and (d) work with bacteriophage is cost saving, since simple microbiological methods can be used. For industrial applications, the bacteriophages should be immobilized. Apromising but scarcely investigated approach is their encapsulation into electrospun nanofibers, since alternative immobilization techniques such as encapsulation or suspension have negative effects on the activity of the bacteriophage. We found for phages from different families – namely TK 611 (Siphoviridae), S16 and F01-E2 (Myoviridae) and L1 and S6 (Podoviridae) – that their survival rate was independent from the family but a large variation within the same family of almost 2 orders of magnitude was observed. It was shown that viability was mostly lost during the nanofiber formation process – presumably due to desiccation.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectControlled releasede_CH
dc.subjectElectrospinningde_CH
dc.subjectBacteriophagesde_CH
dc.subjectEncapsulationde_CH
dc.subject.ddc570: Biologiede_CH
dc.subject.ddc620: Ingenieurwesende_CH
dc.titleEncapsulation and controlled release of bacteriophages for food protection using electrospun nanofibersde_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.conference.detailsNART 2015, Nanofibers, Applications and Related Technologies, Liberec, Czech Republic, 31 August - 2 September 2015de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end56de_CH
zhaw.pages.start49de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.title.proceedingsProceedings of the NART conference 2015de_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Adlhart, C., Born, Y., Fuchs, M., Fieseler, L., & Pavlovic, B. (2015). Encapsulation and controlled release of bacteriophages for food protection using electrospun nanofibers [Conference paper]. Proceedings of the NART Conference 2015, 49–56.
Adlhart, C. et al. (2015) ‘Encapsulation and controlled release of bacteriophages for food protection using electrospun nanofibers’, in Proceedings of the NART conference 2015, pp. 49–56.
C. Adlhart, Y. Born, M. Fuchs, L. Fieseler, and B. Pavlovic, “Encapsulation and controlled release of bacteriophages for food protection using electrospun nanofibers,” in Proceedings of the NART conference 2015, 2015, pp. 49–56.
ADLHART, Christian, Yannick BORN, Michael FUCHS, Lars FIESELER und Branislav PAVLOVIC, 2015. Encapsulation and controlled release of bacteriophages for food protection using electrospun nanofibers. In: Proceedings of the NART conference 2015. Conference paper. 2015. S. 49–56. ISBN 978-80-7494-265-5
Adlhart, Christian, Yannick Born, Michael Fuchs, Lars Fieseler, and Branislav Pavlovic. 2015. “Encapsulation and Controlled Release of Bacteriophages for Food Protection Using Electrospun Nanofibers.” Conference paper. In Proceedings of the NART Conference 2015, 49–56.
Adlhart, Christian, et al. “Encapsulation and Controlled Release of Bacteriophages for Food Protection Using Electrospun Nanofibers.” Proceedings of the NART Conference 2015, 2015, pp. 49–56.


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