Islam Md Sharifull, Zhou Yang, Liang Lu, Nime Ishatur, Yan Ting, Willias Stephan P, Mia Md Zakaria, Bei Weicheng, Connerton Ian F, Fischetti Vincent A, Li Jinquan
Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China.
Microorganisms. 2020 Feb 13;8(2):247. doi: 10.3390/microorganisms8020247.
, one of the most common food-borne pathogens, is a significant public health and economic burden worldwide. Lytic phages are viable alternatives to conventional technologies for pathogen biocontrol in food products. In this study, 40 phages were isolated from environmentally sourced water samples. We characterized the lytic range against and among all isolates, phage LPST94 showed the broadest lytic spectrum and the highest lytic activity. Electron microscopy and genome sequencing indicated that LPST94 belongs to the family. Further studies showed this phage is robust, tolerating a wide range of pH (4-12) and temperature (30-60 °C) over 60 min. The efficacy of phage LPST94 as a biological control agent was evaluated in various food products (milk, apple juice, chicken breast, and lettuce) inoculated with non-typhoidal species at different temperatures. Interestingly, the anti- efficacy of phage LPST94 was greater at 4 °C than 25 °C, although the efficacy varied between different food models. Adding phage LPST94 to inoculated milk decreased the count by 3 log CFU/mL at 4 °C and 0.84 to 2.56 log CFU/mL at 25 °C using an MOI of 1000 and 10000, respectively. In apple juice, chicken breast, and lettuce, the count was decreased by 3 log CFU/mL at both 4 °C and 25 °C after applying phage LPST94 at an MOI of 1000 and 10,000, within a timescale of 48 h. The findings demonstrated that phage LPST94 is a promising candidate for biological control agents against pathogenic and has the potential to be applied across different food matrices.
作为全球最常见的食源性病原体之一，在全球范围内构成了重大的公共卫生和经济负担。裂解性噬菌体是食品中病原体生物防治传统技术的可行替代方案。在本研究中，从环境水样中分离出40株噬菌体。我们对所有分离株的裂解范围进行了表征，在所有分离株中，噬菌体LPST94表现出最广的裂解谱和最高的裂解活性。电子显微镜和基因组测序表明LPST94属于[噬菌体家族名称未给出]家族。进一步研究表明，该噬菌体具有较强的耐受性，在60多分钟内可耐受广泛的pH值（4 - 12）和温度（30 - 60°C）。在不同温度下接种非伤寒[细菌名称未给出]菌种的各种食品（牛奶、苹果汁、鸡胸肉和生菜）中评估了噬菌体LPST94作为生物防治剂的效果。有趣的是，尽管不同食品模型中的效果有所不同，但噬菌体LPST94在4°C时的抗菌效果比25°C时更好。分别以1000和10000的感染复数将噬菌体LPST94添加到接种了[细菌名称未给出]的牛奶中，在4°C时可使[细菌名称未给出]数量减少3 log CFU/mL，在25°C时减少0.84至2.56 log CFU/mL。在苹果汁、鸡胸肉和生菜中，以1000和10000的感染复数施用噬菌体LPST94后，在48小时内，4°C和25°C时的[细菌名称未给出]数量均减少了3 log CFU/mL。研究结果表明，噬菌体LPST94是一种有前景的抗病原[细菌名称未给出]生物防治剂候选物，具有应用于不同食品基质的潜力。
