A novel phage LTH02 for shiga toxin-producing Escherichia coli: Biological characteristics, whole genomic analysis, and preliminary application in food

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-13 DOI:10.1016/j.fbio.2025.107052

Mingwei Ma , Zhenhuan He , Xiaonan Yang , Yinghao He , Leiqian Huang , Chang Liu , Jing Mu , Lei Lei , Gonghe Li , Wende Wu , Min Zheng , Mingxian Shi , Jiafeng Ding

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引用次数: 0

Abstract

Shiga toxin-producing E. coli (STEC) is a kind of crucial foodborne pathogen. At present, numerous studies have shown that phage can effectively eliminate foodborne pathogens as a novel antibacterial agent without affecting the nutrition and flavor of fresh food. This research aimed to investigate the biological characteristics and potential application in food products of a novel phage LTH02 for STEC. Host range determination based on single-layer plates, stability assay based on double-layer plates, lytic activity test, and whole genome analysis were utilized to evaluate the biological characteristics of phage LTH02. The results showed that phage LTH02 had a lysis rate of 85.00 % and displayed stability across pH levels ranging from 5 to 7 and temperatures between 4 °C and 60 °C. Besides, phage LTH02 inhibited STEC proliferation in a period of 30 h at an MOI of 10² and lacked antibiotic genes or virulence factors. The sterilization effect on the STEC-contaminated food was evaluated through bacterial counting. Phage LTH02 exhibited an effective elimination in the STEC-contaminated milk, raw beef, and lettuce at temperatures of 4 °C and 24 °C. The effect of phage LTH02 on food quality was evaluated through the measurement of pH, lactose content, TVB-N content, color difference, and sensory score of food. The results showed that phage LTH02 prevented the reduction of food quality caused by STEC. In conclusion, the phage LTH02 may serve as a potential antibacterial agent for controlling STEC in the food industry to enhance food safety and quality.

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产志贺毒素大肠杆菌新型噬菌体LTH02：生物学特性、全基因组分析及在食品中的初步应用

产志贺毒素大肠杆菌（STEC）是一种重要的食源性病原体。目前，大量研究表明，噬菌体作为一种新型抗菌剂，可以在不影响新鲜食品营养和风味的前提下，有效地消灭食源性致病菌。本研究旨在探讨一种新型产志贺毒素大肠杆菌噬菌体LTH02的生物学特性及其在食品中的应用前景。采用基于单层板的宿主范围测定、基于双层板的稳定性测定、裂解活性测定和全基因组分析等方法评价LTH02噬菌体的生物学特性。结果表明，LTH02噬菌体的裂解率为85.00%，在pH值5 ~ 7、温度4 ~ 60℃范围内均表现出稳定性。此外，LTH02噬菌体在MOI为102时可抑制STEC增殖30 h，且缺乏抗生素基因或毒力因子。通过细菌计数评价其对stec污染食品的杀菌效果。在4°C和24°C的温度下，LTH02噬菌体在stc污染的牛奶、生牛肉和生菜中表现出有效的消除。通过测定食品的pH值、乳糖含量、TVB-N含量、色差和感官评分，评价噬菌体LTH02对食品品质的影响。结果表明，LTH02噬菌体能够抑制产志贺毒素大肠杆菌引起的食品质量下降。综上所述，噬菌体LTH02可作为一种潜在的抗菌药物用于控制产志毒素大肠杆菌，以提高食品安全与质量。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.