Zheng Xiaoshuang, Gao Lu, Yuan Lei, Chen Caowei, Yang Zhenquan
School of Biological and Chemical Engineering, Yangzhou Polytechnic College, Yangzhou 225009, China.
Yangzhou Engineering Research Center of Agricultural Products Intelligent Measurement and Control & Cleaner Production, Yangzhou Polytechnic College, Yangzhou 225009, China.
Foods. 2024 Dec 26;14(1):37. doi: 10.3390/foods14010037.
is a key foodborne pathogen in seafood that poses health risks to consumers. The application of phages and organic acids is considered an alternative strategy for controlling bacterial contamination in foods. In the present study, the genome features of five previously isolated virulent phages (VPpYZU64, VPpYZU68, VPpYZU81, VPpYZU92, and VPpYZU110) were characterized, and their bacteriostatic effects in combination with citric acid were analyzed. Genome sequencing of the five phages showed a total genome length of 76,153-144,768 bp. No virulent or drug-resistant genes were detected in the five phages. Bacterial inhibition testing of salmon fillets stored at 25 °C for 12 h showed that the number of decreased by 2.02 and 3.84 log CFU/g after treatment with a phage mixture, MIx, and the combination of phage mixture MIx and citric acid. In addition, phage VPpYZU64 combined with 600 μg/mL citric acid exhibited the highest biofilm reduction rate for . Collectively, our results show that combining phages and citric acid is a natural and efficient method of controlling growth in seafood.
是海鲜中一种关键的食源性病原体，对消费者构成健康风险。噬菌体和有机酸的应用被认为是控制食品中细菌污染的一种替代策略。在本研究中，对五个先前分离的烈性噬菌体（VPpYZU64、VPpYZU68、VPpYZU81、VPpYZU92和VPpYZU110）的基因组特征进行了表征，并分析了它们与柠檬酸联合使用时的抑菌效果。对这五个噬菌体进行基因组测序，结果显示其基因组总长度为76,153 - 144,768 bp。在这五个噬菌体中未检测到烈性或耐药基因。对在25℃下储存12小时的鲑鱼片进行细菌抑制测试表明，用噬菌体混合物MIx以及噬菌体混合物MIx与柠檬酸联合处理后，细菌数量分别减少了2.02和3.84 log CFU/g。此外，噬菌体VPpYZU64与600μg/mL柠檬酸联合使用时，对生物膜的减少率最高。总体而言，我们的结果表明，将噬菌体和柠檬酸结合是控制海鲜中细菌生长的一种天然且有效的方法。
