中文摘要：沙门氏菌是世界上最常见的食源性病原体之一。噬菌体是控制食源性致病菌和食品安全的新策略。基于裂解范围、裂解效率、功能稳定性和特性，选择沙门氏菌特异性裂解噬菌体vB_Salslpstl（LPSTLL）用于食品应用。噬菌体LPSTLL能裂解11种血清型的沙门氏菌，这是目前报道的范围最广的沙门氏菌噬菌体，并且能够在液体培养中抑制肠道沙门氏菌的生长超过9小时。在一步生长实验中，LPSTLL表现出快速繁殖活性，潜伏期短，爆发量大。LPSTLL在pH值3.0至12.0和60℃的培养温度下保持活性，表明在食品加工和储存方面具有广泛的适用性。在不同食物（牛奶、苹果汁、鸡肉和莴苣）中观察到沙门氏活菌显著减少，牛奶中的沙门氏活菌减少量高达2.8 log CFU/mL。感官评估表明，噬菌体LPSTLL处理不会改变食品基质的视觉或触觉质量。LPSTLL的基因组分析表明其没有任何毒力或耐药性基因。基因组比较表明，噬菌体LPSTLL构成了一个新属的新成员，在食品工业中具有沙门氏菌生物防治的潜力。
外文摘要：Salmonella is one of the most common foodborne pathogens around the world. Phages are envisioned as a new strategy to control foodborne pathogenic bacteria and food safety. A Salmonella specific lytic phage vB_SalSLPSTLL (LPSTLL) was selected for food applications on the basis of lytic range, lytic efficiency, functional stability and characteristics. Phage LPSTLL was able to lyse 11 Salmonella serotypes, which represents the broadest range reported Salmonella phages, and was able to suppress the growth of Salmonella enterica in liquid culture over nine hours. LPSTLL exhibited rapid reproductive activity with a short latent period and a large burst size in one-step growth experiment. LPSTLL remained active over a pH range of 3.0 to 12.0, and at incubation temperatures up to 60 degrees C for 60 min, indicating wide applicability for food processing and storage. Significant reductions of viable Salmonella were observed in diverse foods (milk, apple juice, chicken and lettuce) with reductions up to 2.8 log CFU/mL recorded for milk. Sensory evaluation indicated that treatment with phage LPSTLL did not alter the visual or tactile quality of food matrices. Genome analysis of LPSTLL indicated the absence of any virulence or antimicrobial resistance genes. Genomic comparisons suggest phage LPSTLL constitutes a novel member of a new genus, the LPSTLLvirus with the potential for Salmonella biocontrol in the food industry.
外文关键词：Salmonella；Phage；LPSTLL；New genus；Biocontrol；Foods
作者：Guo, YT；Li, J；Islam, MS；Yan, T；Zhou, Y；Liang, L；Connerton, IF；Deng, K；Li, JQ
作者单位：Huazhong Agr Univ；Univ Nottingham；Inst Environm Hlth Inc；Rockefeller Univ
期刊名称：FOOD RESEARCH INTERNATIONAL
期刊影响因子：4.972
出版年份：2021
出版刊次：147
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