Isolation and Characterization of Bacteriophage ZCSE6 against Salmonella spp.: Phage Application in Milk

Abdallah S. Abdelsattar, Anan Safwat, Rana Nofal, Amera Elsayed, Salsabil Makky, A. El-Shibiny
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引用次数: 14

Abstract

Food safety is very important in the food industry as most pathogenic bacteria can cause food-borne diseases and negatively affect public health. In the milk industry, contamination with Salmonella has always been a challenge, but the risks have dramatically increased as almost all bacteria now show resistance to a wide range of commercial antibiotics. This study aimed to isolate a bacteriophage to be used as a bactericidal agent against Salmonella in milk and dairy products. Here, phage ZCSE6 has been isolated from raw milk sample sand molecularly and chemically characterized. At different multiplicities of infection (MOIs) of 0.1, 0.01, and 0.001, the phage–Salmonella interaction was studied for 6 h at 37 °C and 24 h at 8 °C. In addition, ZCSE6 was tested against Salmonella contamination in milk to examine its lytic activity for 3 h at 37 °C. The results showed that ZCSE6 has a small genome size (<48.5 kbp) and belongs to the Siphovirus family. Phage ZCSE6 revealed a high thermal and pH stability at various conditions that mimic milk manufacturing and supply chain conditions. It also demonstrated a significant reduction in Salmonella concentration in media at various MOIs, with higher bacterial eradication at higher MOI. Moreover, it significantly reduced Salmonella growth (MOI 1) in milk, manifesting a 1000-fold decrease in bacteria concentration following 3 h incubation at 37 °C. The results highlighted the strong ability of ZCSE6 to kill Salmonella and control its growth in milk. Thus, ZCSE6 is recommended as a biocontrol agent in milk to limit bacterial growth and increase the milk shelf-life.
沙门氏菌噬菌体ZCSE6的分离与鉴定:在牛奶中的应用
食品安全在食品工业中非常重要,因为大多数致病菌可引起食源性疾病并对公众健康产生负面影响。在牛奶行业,沙门氏菌污染一直是一个挑战,但风险急剧增加,因为几乎所有的细菌现在都表现出对各种商业抗生素的耐药性。本研究旨在分离一种噬菌体,作为牛奶和乳制品中沙门氏菌的杀菌剂。本文从原料牛奶样品中分离出噬菌体ZCSE6,并对其进行了分子和化学表征。在感染多重度(MOIs)分别为0.1、0.01和0.001时,噬菌体与沙门氏菌在37℃和8℃条件下分别作用6 h和24 h。此外,ZCSE6对牛奶中的沙门氏菌污染进行了检测,检测了其在37°C下3小时的裂解活性。结果表明,ZCSE6具有较小的基因组大小(<48.5 kbp),属于Siphovirus科。噬菌体ZCSE6在模拟牛奶生产和供应链条件的各种条件下显示出很高的热稳定性和pH稳定性。它还表明,培养基中沙门氏菌浓度在不同MOI下显著降低,高MOI下细菌根除率更高。此外,它显著降低了牛奶中沙门氏菌的生长(MOI 1),在37°C孵育3小时后,细菌浓度降低了1000倍。结果表明,ZCSE6对牛奶中的沙门氏菌具有较强的杀灭和控制能力。因此,ZCSE6被推荐作为牛奶中的生物防治剂,以限制细菌的生长,延长牛奶的保质期。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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