Two novel Vibrio parahaemolyticus phages (vB_VpaS_1601 and vB_VpaP_1701) can serve as potential biocontrol agents against Vibrio parahaemolyticus infection in seafood
Zhenxiang Tao , Yue Sun , Mengxiao Zhou , Tengteng Li , Weiqing Lan , Yong Zhao , Xiaohong Sun
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引用次数: 0
Abstract
Vibrio parahaemolyticus poses a serious threat to the aquaculture industry and human health. Two novel phages (vB_VpaS_1601 and vB_VpaP_1701) were isolated from oysters. Phage vB_VpaS_1601 and phage vB_VpaP_1701 exhibited short latent periods and high burst sizes. In addition, both phages showed stability across a broad range of temperature and pH conditions. Genomic analyses revealed that phage vB_VpaS_1601 is a novel genus of the Caudoviricetes class, and vB_VpaP_1701 is a new species of the Maculvirus genus, Autographiviridae family. Both single phage and phage cocktail can inhibit V. parahaemolyticus proliferation, with phage cocktail (MOI = 1) can completely inhibit the growth of V. parahaemolyticus within 12 h. The phages reduced biofilm formation by 53.57 % (vB_VpaS_1601) and 64.88 % (vB_VpaP_1701), while the cocktail achieved 46 %–78 % inhibition. Phage cocktail can reduce V. parahaemolyticus by 1.53–2.74 log CFU/cm3 in salmon and 1.56–2.91 log CFU/cm3 in oysters. These results indicated that vB_VpaS_1601 and vB_VpaP_1701 have potential as antibacterial agents for controlling V. parahaemolyticus in seafood products.
期刊介绍:
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.