金黄色葡萄球菌噬菌体的生物学特性及其在牛奶中的抑菌应用  

Biological Properties of Staphylococcus aureus Phage and Its Antibacterial Effect in Milk

作　　者：蔡天舒[1] 王静雪[1] 林洪[1] 孔令红[1] 李萌[1] 

机构地区：[1]中国海洋大学食品科学与工程学院食品安全实验室,山东青岛266003

出　　处：《食品科学》2013年第11期147-151,共5页Food Science

基　　金：国家自然科学基金面上项目(31071540);教育部博士点专项基金项目(20100132110013);国家现代农业产业技术体系建设专项(nycytx-50)

摘　　要：分离纯化一株裂解性金黄色葡萄球菌(Staphylococcus aureus)噬菌体,鉴定其理化和生物学性质,并研究噬菌体在牛奶中的抑菌作用。本研究以金黄色葡萄球菌(ATCC6538)为宿主菌,采用点滴法和双层平板法,分离获得特异性针对金黄色葡萄球菌的具有较高裂解活性的噬菌体,命名为qdsa001。经过透射电镜观察表明,该噬菌体属于长尾噬菌体科(Siphoviridae),最佳感染复数为0.1。一步生长曲线结果显示噬菌体感染宿主菌的潜伏期约为10min,爆发期约90min,平均裂解量约为32.2。它对60℃以下的温度耐受力较强,最适pH值为5～9左右。同时,牛奶中抑菌应用实验表明,噬菌体qdsa001对牛奶中金黄色葡萄球菌的生长具有良好的抑制作用。By the combined use of drop method and double-layer plate method, a phage with specific lytic activity against Staphylococcus aureus was isoalted from urban sewage and named as qdsa001. The host strain used was Staphylococcus aureus ATCC 6538. Some physiochemical and biological characteristics of the pahge qdsa 001 were identified. Besides, its antibacterial effect in milk was also investigated. Transmission electron microscopic （TEM） observation showed that qdsa 001 belonged to the Siphoviridae family. The phage had a strong endurance to temperature below 60 ℃, and its optimal pH and MOI （multiplicity of infection） were approximately 7- 8 and 0.1, respectively. The one-step growth curve plot showed that the latent period and lyric period of this phage were 10 min and 90 min, respectively. In addition, the average burst size was 32.2. Therefore, phage qdsa 001 is a virulent bacteriophage and can effectively inactivate Staphylococcus aureus in ready-to-eat milk.

关 键 词：金黄色葡萄球菌 噬菌体 生物学特性 生物防控 

分 类 号：TS201.3[轻工技术与工程—食品科学] Q939.48[轻工技术与工程—食品科学与工程]