{"title":"Isolation and characterization of a lytic Salmonella\n Typhimurium-specific phage as a potential biofilm control agent","authors":"Suhui Kim, Mi-Kyung Park","doi":"10.11002/kjfp.2023.30.1.42","DOIUrl":null,"url":null,"abstract":"\n \n This study aimed to characterize a lytic Salmonella\n Typhimurium-specific (ST) phage and its biofilm control capability against\n S. Typhimurium biofilm on polypropylene surface. ST phage\n was isolated, propagated, and purified from water used in a slaughterhouse. The\n morphology of ST phage was observed via transmission electron microscopy. Its\n bactericidal effect was evaluated by determining bacterial concentrations after\n the phage treatment at various multiplicities of infection (MOIs) of 0.01, 1.0,\n and 100. Once the biofilm was formed on the polypropylene tube after incubation\n at 37°C for 48 h, the phage was treated and its antibiofilm capability\n was determined using crystal violet staining and plate count method. The phage\n was isolated and purified at a final concentration of ∼11 log PFU/mL. It was\n identified as a myophage with an icosahedral head (∼104 nm) and contractile tail\n (∼90-115 nm). ST phage could significantly decrease S.\n Typhimurium population by ∼2.8 log CFU/mL at an MOI of 100. After incubation for\n 48 h, biofilm formation on polypropylene surface was confirmed with a bacterial\n population of ∼6.9 log CFU/cm2. After 1 h treatment with ST phage,\n the bacterial population in the biofilm was reduced by 2.8 log\n CFU/cm2. Therefore, these results suggest that lytic ST phage as\n a promising biofilm control agent for eradicating S.\n Typhimurium biofilm formed on food contact surfaces.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2023.30.1.42","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to characterize a lytic Salmonella
Typhimurium-specific (ST) phage and its biofilm control capability against
S. Typhimurium biofilm on polypropylene surface. ST phage
was isolated, propagated, and purified from water used in a slaughterhouse. The
morphology of ST phage was observed via transmission electron microscopy. Its
bactericidal effect was evaluated by determining bacterial concentrations after
the phage treatment at various multiplicities of infection (MOIs) of 0.01, 1.0,
and 100. Once the biofilm was formed on the polypropylene tube after incubation
at 37°C for 48 h, the phage was treated and its antibiofilm capability
was determined using crystal violet staining and plate count method. The phage
was isolated and purified at a final concentration of ∼11 log PFU/mL. It was
identified as a myophage with an icosahedral head (∼104 nm) and contractile tail
(∼90-115 nm). ST phage could significantly decrease S.
Typhimurium population by ∼2.8 log CFU/mL at an MOI of 100. After incubation for
48 h, biofilm formation on polypropylene surface was confirmed with a bacterial
population of ∼6.9 log CFU/cm2. After 1 h treatment with ST phage,
the bacterial population in the biofilm was reduced by 2.8 log
CFU/cm2. Therefore, these results suggest that lytic ST phage as
a promising biofilm control agent for eradicating S.
Typhimurium biofilm formed on food contact surfaces.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.