中文摘要：沙门氏菌是食源性疾病最常见的病因之一，可造成严重的经济损失。抗生素耐药性的增加，特别是耐多药菌株的增加，使噬菌体成为了抗生素替代剂。然而，噬菌体通常对恶劣环境敏感，微胶囊化是目前解决这一问题的方法之一。但微囊化噬菌体在食品基质中的应用研究较少。本文首次研究了新型沙门氏菌噬菌体T156的生物学特性。T156属于类T5长尾噬菌体家族，具有广泛的宿主谱，对测试的包括耐多药在内的沙门氏菌具有很强的裂解能力；它还耐高pH值（3.0-12.0）、耐热（30-50℃）和潜伏期短（10分钟）；基因组分析表明T156基因组包含一个123,849bp的DNA，有176个假定的开放阅读框（ORF），其中56个ORF注释到已知功能。在T156基因组中未发现与抗生素耐药性、毒力因子和溶原性相关的基因。采用锐孔-凝固浴法对噬菌体T156进行微胶囊化。微胶囊化噬菌体可在4℃和25℃下有效抑制人工污染牛奶和莴苣中沙门氏菌的生长。在25℃时，噬菌体对牛奶和莴苣的最大抑菌效果分别为57.93%和55.47%。这是首次报道微胶囊化噬菌体在食品基质中感染沙门氏菌, 为进一步研究微胶囊化噬菌体在食品中的应用奠定了基础。
外文摘要：Salmonella is one of the most common causes of foodborne diseases and can cause severe economic loss. Increased antibiotic resistance, particularly of multidrug-resistant strains, has led to the use of phages as substitute agents. However, bacteriophages are usually sensitive to harsh environments. At present, microencapsulation is one of the methods to solve this problem. But there are few studies on the application of microencapsulated bacteriophages in food matrix. In this study, a novel Salmonella phage T156 was firstly studied for its biological characteristics. T156 belongs to the T5-like Siphoviridae family, with broad host spectrum and potent lytic ability against tested Salmonella strains, including multiple antibiotic-resistant Salmonella. It also showed valuable characteristics such as high pH (3.0-12.0), thermal tolerances (30-50 degrees C) and a short latent period (10 min). Genome analysis indicated T156 genome comprised a 123,849 bp DNA with 176 putative open reading frames, of which 56 ORFs were annotated to known functions. No genes associated with antibiotic resistance, virulence factor and lysogeny were found in T156 genome. Then, orifice-coagulation bath method was used to microencapsulate bacteriophage T156. Microencapsulated bacteriophage can effectively inhibit the growth of Salmonella in artificially contaminated milk and lettuce at 4 degrees C and 25 degrees C. At 25 degrees C, the maximum antibacterial efficacy of phage in milk and lettuce were 57.93% and 55.47%, respectively. This is the first report about microencapsulated bacteriophage infecting Salmonella in food matrix. It can provide insights into fundamental researches on microencapsulated bacteriophage for future utilization in food.
外文关键词：Salmonella；Bacteriophage；Biological characteristics；Genome analysis；Microencapsulation；Antibacterial effect
作者：Li, JJ；Li, YM；Ding, YF；Huang, CX；Zhang, Y；Wang, J；Wang, XH
作者单位：Huazhong Agr 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：
点击下载：新型长尾噬菌体科沙门氏菌噬菌体T156的特性及其在食品基质中的微胶囊化应用