{"title":"从与冰鲜鸡有关的各种来源中分离出的两种气单胞菌噬菌体的特征和基因组分析","authors":"Haijing Hu, Linlin Cai, Liangting Shao, Xinglian Xu, Huhu Wang, Guanghong Zhou","doi":"10.1016/j.lwt.2024.117028","DOIUrl":null,"url":null,"abstract":"<div><div><em>Aeromonas</em> is a primary spoilage bacterium found in chilled meat and serves as a significant pathogenic and spoilage agent in fish culture. Bacteriophages present a viable alternative to antibiotics for the targeted elimination of <em>Aeromonas</em>, minimizing environmental stress. In this study, two <em>Aeromonas</em> phages, P36 and P40, were isolated from samples collected in the slaughtering environment and from chilled chicken products. Both P36 and P40 exhibit the identical host range. They have optimal multiplicities of infection (MOI) of 0.001, with lysis times of 120 min and 180 min, respectively. These phages demonstrate stable survival within a temperature range of 4–40 °C and a pH range of 5–11. Morphological and genomic analyses indicate that the two <em>Aeromonas</em> phages belong to the order <em>Caudovirales</em>, family <em>Podoviridae</em>, subfamily <em>Autographivirinae</em>. The genomes of the two phages were composed of linear double-stranded DNA (dsDNA) with lengths of 41,454 bp and 41,484 bp, respectively. Notably, there were no coding genes associated with safety factors such as virulence, antibiotic resistance, or lysogenicity present in the genomes. This finding indicates that the two phages possess potential applications in food safety and therapeutic contexts.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117028"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken\",\"authors\":\"Haijing Hu, Linlin Cai, Liangting Shao, Xinglian Xu, Huhu Wang, Guanghong Zhou\",\"doi\":\"10.1016/j.lwt.2024.117028\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div><em>Aeromonas</em> is a primary spoilage bacterium found in chilled meat and serves as a significant pathogenic and spoilage agent in fish culture. Bacteriophages present a viable alternative to antibiotics for the targeted elimination of <em>Aeromonas</em>, minimizing environmental stress. In this study, two <em>Aeromonas</em> phages, P36 and P40, were isolated from samples collected in the slaughtering environment and from chilled chicken products. Both P36 and P40 exhibit the identical host range. They have optimal multiplicities of infection (MOI) of 0.001, with lysis times of 120 min and 180 min, respectively. These phages demonstrate stable survival within a temperature range of 4–40 °C and a pH range of 5–11. Morphological and genomic analyses indicate that the two <em>Aeromonas</em> phages belong to the order <em>Caudovirales</em>, family <em>Podoviridae</em>, subfamily <em>Autographivirinae</em>. The genomes of the two phages were composed of linear double-stranded DNA (dsDNA) with lengths of 41,454 bp and 41,484 bp, respectively. Notably, there were no coding genes associated with safety factors such as virulence, antibiotic resistance, or lysogenicity present in the genomes. This finding indicates that the two phages possess potential applications in food safety and therapeutic contexts.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"212 \",\"pages\":\"Article 117028\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824013112\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013112","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken
Aeromonas is a primary spoilage bacterium found in chilled meat and serves as a significant pathogenic and spoilage agent in fish culture. Bacteriophages present a viable alternative to antibiotics for the targeted elimination of Aeromonas, minimizing environmental stress. In this study, two Aeromonas phages, P36 and P40, were isolated from samples collected in the slaughtering environment and from chilled chicken products. Both P36 and P40 exhibit the identical host range. They have optimal multiplicities of infection (MOI) of 0.001, with lysis times of 120 min and 180 min, respectively. These phages demonstrate stable survival within a temperature range of 4–40 °C and a pH range of 5–11. Morphological and genomic analyses indicate that the two Aeromonas phages belong to the order Caudovirales, family Podoviridae, subfamily Autographivirinae. The genomes of the two phages were composed of linear double-stranded DNA (dsDNA) with lengths of 41,454 bp and 41,484 bp, respectively. Notably, there were no coding genes associated with safety factors such as virulence, antibiotic resistance, or lysogenicity present in the genomes. This finding indicates that the two phages possess potential applications in food safety and therapeutic contexts.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.