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噬菌体vB_SpuM_X5：一种减少生物膜的新方法及其对食品安全的影响

Phage vB_SpuM_X5: A Novel Approach to Reducing Biofilms with Implications for Food Safety.

作者信息

Jin Xinxin, Sun Xiuxiu, Lu Qin, Wang Zui, Zhang Zhenggang, Ling Xiaochun, Xu Yunpeng, Liang Ruiqin, Yang Junjie, Li Li, Zhang Tengfei, Luo Qingping, Cheng Guofu

机构信息

College of Veterinary Medicine, Huazhong Agricultural University, Wuhan 430070, China.

Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.

出版信息

Microorganisms. 2024 Nov 22;12(12):2400. doi: 10.3390/microorganisms12122400.

DOI:10.3390/microorganisms12122400
PMID:39770603
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11678034/
Abstract

, a prevalent foodborne pathogen, poses a significant social and economic strain on both food safety and public health. The application of phages in the control of foodborne pathogens represents an emerging research area. In this study, phage vB_SpuM_X5 (phage X5) was isolated from chicken farm sewage samples. The results revealed that phage X5 is a novel phage. Phage X5 has adequate temperature tolerance (28 °C-60 °C), pH stability (4-12), and a broad host range of bacteria (87.50% of tested strains). The addition of phage X5 (MOI of 100 and 1000) to milk inoculated with reduced the number of by 0.72 to 0.93 log CFU/mL and 0.66 to 1.06 log CFU/mL at 4 °C and 25 °C, respectively. The addition of phage X5 (MOI of 100 and 1000) to chicken breast inoculated with reduced bacterial numbers by 1.13 to 2.42 log CFU/mL and 0.81 to 1.25 log CFU/mL at 4 °C and 25 °C, respectively. Phage X5 has bactericidal activity against and can be used as a potential biological bacteriostatic agent to remove mature biofilms of or for the prevention and control of .

摘要

[食源性病原体名称]是一种常见的食源性病原体，对食品安全和公众健康造成了重大的社会和经济压力。噬菌体在食源性病原体控制中的应用是一个新兴的研究领域。在本研究中，从养鸡场污水样本中分离出噬菌体vB_SpuM_X5（噬菌体X5）。结果表明，噬菌体X5是一种新型噬菌体。噬菌体X5具有足够的温度耐受性（28°C - 60°C）、pH稳定性（4 - 12），并且对多种细菌具有广泛的宿主范围（87.50%的测试菌株）。在接种了[目标细菌名称]的牛奶中添加噬菌体X5（感染复数为100和1000），在4°C和25°C下分别使[目标细菌名称]数量减少了0.72至0.93 log CFU/mL和0.66至1.06 log CFU/mL。在接种了[目标细菌名称]的鸡胸肉中添加噬菌体X5（感染复数为100和1000），在4°C和25°C下分别使细菌数量减少了1.13至2.42 log CFU/mL和0.81至1.25 log CFU/mL。噬菌体X5对[目标细菌名称]具有杀菌活性，可作为一种潜在的生物抑菌剂，用于去除[目标细菌名称]的成熟生物膜或用于[目标细菌名称]的预防和控制。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/a2e5c2a6eeaf/microorganisms-12-02400-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/7eb43ac3d01d/microorganisms-12-02400-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/923fa50feb06/microorganisms-12-02400-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/b04d09b43e00/microorganisms-12-02400-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/51130673e8b3/microorganisms-12-02400-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/34be63011234/microorganisms-12-02400-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/44782202f24a/microorganisms-12-02400-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/4f2d2350289e/microorganisms-12-02400-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/a2e5c2a6eeaf/microorganisms-12-02400-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/7eb43ac3d01d/microorganisms-12-02400-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/923fa50feb06/microorganisms-12-02400-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/b04d09b43e00/microorganisms-12-02400-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/51130673e8b3/microorganisms-12-02400-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/34be63011234/microorganisms-12-02400-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/44782202f24a/microorganisms-12-02400-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/4f2d2350289e/microorganisms-12-02400-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6b01/11678034/a2e5c2a6eeaf/microorganisms-12-02400-g008.jpg

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Biofilm formation in food processing plants and novel control strategies to combat resistant biofilms: the case of spp.食品加工厂中的生物膜形成以及对抗耐药生物膜的新型控制策略：以……菌属为例
Food Sci Biotechnol. 2023 May 30;32(12):1703-1718. doi: 10.1007/s10068-023-01349-3. eCollection 2023 Oct.
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Host receptor identification of a polyvalent lytic phage GSP044, and preliminary assessment of its efficacy in the clearance of Salmonella.
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Microbiol Res. 2023 Aug;273:127412. doi: 10.1016/j.micres.2023.127412. Epub 2023 May 17.
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Temperate phage influence virulence and biofilm-forming of Salmonella Typhimurium and enhance the ability to contaminate food product.温和噬菌体影响鼠伤寒沙门氏菌的毒力和生物膜形成，并增强其污染食品的能力。
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Phage CKT1 Effectively Controls the Vertical Transmission of Pullorum in Adult Broiler Breeders.噬菌体CKT1有效控制成年肉种鸡中鸡白痢的垂直传播。
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