Characterization of the narrow-spectrum bacteriophage LSE7621 towards Salmonella Enteritidis and its biocontrol potential on lettuce and tofu. (January 2020)

• Record Type: Journal Article
• Authors: Liu, Aiping; Liu, Yilin; Peng, Lin; Cai, Xingzhe; Shen, Li; Duan, Maoping; Ning, Yu; Liu, Shuliang; Li, Chunyan; Liu, Yuntao; Chen, Hong; Wu, Wenjuan; Wang, Xiaohong; Hu, Bin; Li, Cheng
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Bacteriophage -- Biocontrol -- LSE7621 -- Narrow-spectrum -- Salmonella enteritidis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108791
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: As the natural antibacterial agents, bacteriophages have great potential for controlling food pathogens. Compared to broad-spectrum bacteriophages, narrow-spectrum bacteriophages can reduce the risk of developing community-wide resistance and have little impact on microbial flora. The present study aimed to isolate and characterize a narrow-spectrum bacteriophage that effectively controlled Salmonella enterica serovar Enteritidis ( Salmonella Enteritidis) in food. A narrow-spectrum bacteriophage LSE7621, which can effectively lyse Salmonella Enteritidis, was obtained from sewage by the double-layer agar plate method. LSE7621, which belonged to the order Caudovirales and family Myoviridae, showed good pH tolerance (pH 4.0–11.0) and thermal stability (30–50 °C). LSE7621 was able to significantly and effectively control Salmonella on lettuce and tofu ( p < 0.05). When LSE7621 was administered on lettuce, the number of Salmonella was reduced by 0.86 log10 CFU/mL (MOI = 100) and 1.02 log10 CFU/mL (MOI = 1) within 6 h. When LSE7621 was administered on tofu, the number of Salmonella decreased by 3.55 log10 CFU/mL (MOI = 100) and 1.86 log10 CFU/mL (MOI = 1) within 4 h. This is the first report about narrow-spectrum bacteriophage infecting Salmonella Enteritidis. This study provides insights into fundamental researches on narrow-spectrum bacteriophage and facilitates the utilization of new bacteriophage resource. Highlights: A novel narrow-spectrum Salmonella Enteritidis bacteriophage LSE7621 was isolated. LSE7621 showed good pH tolerance (pH 4.0–11.0) and thermal stability (30–50 °C). On tofu, LSE7621 (MOI = 100) reduced Salmonella Enteritidis by 3.55 log10 CFU/mL. LSE7621 showed great potential for improving food safety.