Bulletin of Experimental Biology and Medicine

, Volume 167, Issue 6, pp 818–822 | Cite as

Bacteriophage Cocktail Effectively Prolonging the Shelf-Life of Chilled Fish

  • E. R. Zulkarneev
  • A. V. AleshkinEmail author
  • I. A. Kiseleva
  • E. O. Rubalsky
  • O. V. Rubalsky

We developed a technological accessory bacteriophage-based preparation and a method for phage-mediated bioprocessing for elimination of pathogenic microorganisms from the surface of fresh fish and for prolongation of the shelf-life of chilled hydrobionts. Specimens of rainbow trout (Salmo irideus) served as the objects of the study carried out at a fish-processing plant in the Republic of Karelia. The specimens were decontaminated by a bacteriophage cocktail containing six original virulent phage strains characterized by their pheno- and genotypical properties. A new method of biodecontamination (plunging the rainbow trout for 30 sec into a solution of bacteriophage cocktail (bacteriophage titers ≥108 PFU/ml) delayed bacterial degradation of hydrobionts by 3 days. The use of the new method for decontamination of food half-products — phage-mediated bioprocessing — promoted preservation of the initial ecological purity, nutritive value, and taste of the products and prolonged their shelf-life in comparison with the actual standards.

Key Words

bacteriophages phage-mediated bioprocessing decontamination rainbow trout shelf-life 


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • E. R. Zulkarneev
    • 1
  • A. V. Aleshkin
    • 1
    Email author
  • I. A. Kiseleva
    • 1
  • E. O. Rubalsky
    • 1
  • O. V. Rubalsky
    • 2
  1. 1.G. N. Gabrichevsky Moscow Research Institute of Epidemiology and MicrobiologyFederal Service for Surveillance on Consumer Rights Protection and Human WellbeingMoscowRussia
  2. 2.Astrakhan State Medical Universitythe Ministry of Health of Russian FederationAstrakhanRussia

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