Tan Chia Wanq, Rukayadi Yaya, Hasan Hanan, Abdul-Mutalib Noor-Azira, Jambari Nuzul Noorahya, Hara Hirofumi, Thung Tze Young, Lee Epeng, Radu Son
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia.
Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia.
Front Microbiol. 2021 Mar 10;12:616548. doi: 10.3389/fmicb.2021.616548. eCollection 2021.
is a foodborne pathogen that is frequently isolated from a variety of seafood. To control this pathogenic spp., the implementation of bacteriophages in aquaculture and food industries have shown a promising alternative to antibiotics. In this study, six bacteriophages isolated from the seafood samples demonstrated a narrow host range specificity that infecting only the strains. Morphological analysis revealed that bacteriophages Vp33, Vp22, Vp21, and Vp02 belong to the Podoviridae family, while bacteriophages Vp08 and Vp11 were categorized into the Siphoviridae family. All bacteriophages were composed of DNA genome and showed distinctive restriction fragment length polymorphism. The optimal MOI for bacteriophage propagation was determined to be 0.001 to 1. One-step growth curve revealed that the latent period ranged from 10 to 20 min, and the burst size of bacteriophage was approximately 17 to 51 PFU/cell. The influence of temperature and pH levels on the stability of bacteriophages showed that all bacteriophages were optimally stable over a wide range of temperatures and pH levels. lytic activity of all bacteriophages demonstrated to have a significant effect against . Besides, the application of a bacteriophage cocktail instead of a single bacteriophage suspension was observed to have a better efficiency to control the growth of . . Results from this study provided a basic understanding of the physiological and biological properties of the isolated bacteriophages before it can be readily used as a biocontrol agent against the growth of .
是一种食源性病原体，经常从各种海鲜中分离出来。为了控制这种致病的[具体菌种]，在水产养殖和食品工业中应用噬菌体已显示出一种有前景的抗生素替代方案。在本研究中，从海鲜样本中分离出的六种噬菌体表现出狭窄的宿主范围特异性，仅感染[具体菌株]。形态学分析表明，噬菌体Vp33、Vp22、Vp21和Vp02属于短尾噬菌体科，而噬菌体Vp08和Vp11被归类为长尾噬菌体科。所有噬菌体均由DNA基因组组成，并表现出独特的限制性片段长度多态性。确定噬菌体繁殖的最佳感染复数为0.001至1。一步生长曲线显示潜伏期为10至20分钟，噬菌体的裂解量约为17至51个噬菌斑形成单位/细胞。温度和pH值水平对噬菌体稳定性的影响表明，所有噬菌体在广泛的温度和pH值范围内均具有最佳稳定性。所有噬菌体的裂解活性均显示对[具体菌种]有显著影响。此外，观察到应用噬菌体混合物而非单一噬菌体悬液对控制[具体菌种]的生长具有更好的效果。本研究结果在将分离出的噬菌体用作控制[具体菌种]生长的生物防治剂之前，提供了对其生理和生物学特性的基本了解。
