Wang Changbao, Chen Qiming, Zhang Chong, Yang Jie, Lu Zhaoxin, Lu Fengxia, Bie Xiaomei
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Functional Food, Anhui Normal University, Wuhu 241002, PR China; College of Environmental Science and Engineering, Anhui Normal University, Wuhu 241002, PR China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Virus Res. 2017 May 15;236:14-23. doi: 10.1016/j.virusres.2017.05.001. Epub 2017 May 3.
The aim of this study was to find a virulent bacteriophage for the biocontrol of Salmonella in duck meat. A broad host-spectrum virulent phage, fmb-p1, was isolated and purified from an duck farm, and its host range was determined to include S. Typhimurium, S. Enteritidis, S. Saintpaul, S. Agona, S. Miami, S. Anatum, S. Heidelberg and S. Paratyphi-C. Electron microscopy and genome sequencing showed that fmb-p1 belongs to the family Siphoviridae. The genome of fmb-p1 is composed of a 43,327-bp double-stranded DNA molecule with 60 open reading frames and a total G+C content of 46.09%. There are no deleterious sequences or genes encoding known harmful products in the phage fmb-p1 genome. Phage fmb-p1 was stable under different temperature (40-75°C), pH (4-10) and NaCl solutions (1-11%). The phage treatment (9.9×10 PFU/cm) caused a peak reduction in S. Typhimurium of 4.52 log CFU/cm in ready-to-eat (RTE) duck meat, whereas potassium sorbate treatment (PS, 2mg/cm) resulted in a 0.05-0.12 log reduction. Compared to PS treatment, there was significant difference in the S. Typhimurium reduction (P˂0.05) by phage treatment at both 4°C and 25°C. The results suggested that phage could be applied to reduce Salmonella, on commercial poultry products.
本研究的目的是寻找一种烈性噬菌体用于鸭肉中沙门氏菌的生物防治。从一个鸭场分离并纯化出一种宿主谱广泛的烈性噬菌体fmb-p1，其宿主范围确定包括鼠伤寒沙门氏菌、肠炎沙门氏菌、圣保罗沙门氏菌、阿哥纳沙门氏菌、迈阿密沙门氏菌、鸭沙门氏菌、海德堡沙门氏菌和副伤寒丙沙门氏菌。电子显微镜和基因组测序表明fmb-p1属于长尾噬菌体科。fmb-p1的基因组由一个43327 bp的双链DNA分子组成，有60个开放阅读框，总G+C含量为46.09%。噬菌体fmb-p1基因组中没有有害序列或编码已知有害产物的基因。噬菌体fmb-p1在不同温度（40-75°C）、pH值（4-10）和NaCl溶液（1-11%）下均稳定。噬菌体处理（9.9×10 PFU/cm）使即食鸭肉中鼠伤寒沙门氏菌的数量峰值降低了4.52 log CFU/cm，而山梨酸钾处理（PS，2mg/cm）导致数量降低了0.05-0.12 log。与PS处理相比，在4°C和25°C下，噬菌体处理对鼠伤寒沙门氏菌数量的降低有显著差异（P˂0.05）。结果表明，噬菌体可应用于减少商业家禽产品中的沙门氏菌。
