噬菌体在食品防腐剂中的应用，以控制肠致病性大肠杆菌（EPEC）。
Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (EPEC).
机构信息
Department of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Jenderal Sudirman 12930, Jakarta, Indonesia.
Department of Food Technology, Atma Jaya Catholic University of Indonesia, Jalan Jenderal Sudirman 12930, Jakarta, Indonesia.
出版信息
BMC Res Notes. 2021 Aug 28;14(1):336. doi: 10.1186/s13104-021-05756-9.
OBJECTIVES
This study was conducted to characterize lytic bacteriophages infecting enteropathogenic Escherichia coli (EPEC) on several types of food and analyze their ability as phage biocontrol to be used as a food preservative. Characterization was done for bacteriophage morphology and stability, along with the determination of minimum multiplicity of infection (miMOI), and application of bacteriophage in the food matrix.
RESULTS
Out of the five samples, BL EPEC bacteriophage exhibited the highest titer of 2.05 × 10 PFU/mL, with a wide range of pH tolerance, and high thermal tolerance. BL EPEC also showed the least reduction after 168 h of incubation, with a rate of 0.90 × 10 log per hour. Bacteriophages from BL EPEC and CS EPEC showed an ideal value of miMOI of 0.01. As a food preservative, BL EPEC bacteriophage was able to reduce bacteria in food samples with a reduction above 0.24 log in lettuce and approximately 1.84 log in milk. From this study we found that BL EPEC bacteriophage showed the greatest potential to be used as phage biocontrol to improve food safety.
目的
本研究旨在对几种食品上感染肠致病性大肠杆菌（EPEC）的裂解性噬菌体进行特征描述，并分析其作为噬菌体生物防治剂用于食品防腐剂的能力。对噬菌体的形态和稳定性进行了特征描述，同时测定了最小感染复数（miMOI），并将噬菌体应用于食品基质中。
结果
在 5 个样本中，BL EPEC 噬菌体的效价最高，达到 2.05×10 PFU/mL，具有较宽的 pH 耐受范围和较高的热稳定性。BL EPEC 在孵育 168 小时后的减少量也最少，每小时减少率为 0.90×10 log。BL EPEC 和 CS EPEC 的噬菌体的 miMOI 值均理想，为 0.01。作为食品防腐剂，BL EPEC 噬菌体能够降低生菜中细菌数量，减少量超过 0.24 log，牛奶中减少量约为 1.84 log。从这项研究中我们发现，BL EPEC 噬菌体具有最大的潜力，可作为噬菌体生物防治剂来提高食品安全。
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