开发和应用噬菌体鸡尾酒抑制不锈钢表面的柔性志贺氏菌生物膜

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0

摘要

食品加工设施中的食物污染和志贺氏杆菌形成的生物膜是导致人类急性肠胃感染和死亡的主要原因。在控制食品基质中的浮游生物和生物膜方面,噬菌体(噬菌体)是很有希望的抗生素替代品。本研究从污水样本中分离出了两种新型噬菌体 S2_01 和 S2_02,它们对多种志贺氏菌具有杀菌活性。透射电子显微镜显示,噬菌体 S2_01 和 S2_02 属于 Caudovirales 目。噬菌体 S2_01 最初的抗菌活性相对较弱,而噬菌体 S2_02 在施用噬菌体后最初显示出快速的抗菌活性。鸡尾酒噬菌体在 96 孔微孔板中 24 小时后对生物膜的抑制和破坏能力分别达到约 79.29% 和 42.55%。此外,在不锈钢表面也观察到了抑制能力(高达 23.42%)和破坏能力(高达 19.89%),浮游生物的生长也受到了显著抑制。因此,本研究配制的鸡尾酒噬菌体作为一种生物控制剂,在提高食品安全、防止生物膜和浮游生物方面具有很大的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Development and application of a bacteriophage cocktail for Shigella flexneri biofilm inhibition on the stainless steel surface

Food contamination and biofilm formation by Shigella in food processing facilities are major causes of acute gastrointestinal infection and mortality in humans. Bacteriophages (phages) are promising alternatives to antibiotics in controlling plankton and biofilms in food matrices. This study isolated two novel phages, S2_01 and S2_02, with lytic activity against various Shigella spp. From sewage samples. Transmission electron microscopy revealed that phages S2_01 and S2_02 belonged to the Caudovirales order. On characterizing their lytic ability, phage S2_01 initially exhibited relatively weak antibacterial activity, while phage S2_02 initially displayed rapid antibacterial activity after phage application. A combination of these phages in a 1:9 ratio was selected, as it has been suggested to elicit the most rapid and sustained lysis ability for up to 24 h. It demonstrated lytic activity against various foodborne pathogens, including six Shigella spp. The phage cocktail exhibited biofilm inhibition and disruption abilities of approximately 79.29% and 42.55%, respectively, after 24 h in a 96-well microplate. In addition, inhibition (up to 23.42%) and disruption (up to 19.89%) abilities were also observed on stainless steel surfaces, and plankton growth was also significantly suppressed. Therefore, the phage cocktail formulated in this study displays great potential as a biological control agent in improving food safety against biofilms and plankton.

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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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