噬菌体对鸡肉表面耐药沙门氏菌的抑制作用  

Inhibition of bacteriophage on drug-resistant Salmonella on chicken surface

作　　者：丁一峰 李昀怡 毕一兵 周婉晨 王小红[1] 王佳[1] DING Yi-Feng;LI Yun-Yi;BI Yi-Bing;ZHOU Wan-Chen;WANG Xiao-Hong;WANG Jia(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品安全质量检测学报》2021年第11期4340-4345,共6页Journal of Food Safety and Quality

基　　金：“十三五”国家重点研发计划项目(2017YFC1600100);华中农业大学湖北省大学生创新创业训练计划项目(S201910504065)。

摘　　要：目的探究裂解性噬菌体对鸡肉表面耐药沙门氏菌的抑制效果。方法以实验室前期筛选得到的沙门氏菌噬菌体D1-2和Pu20为研究材料,采用单独使用和1:1混合的方式对生鸡胸肉表面多重耐药沙门氏菌的抑制效果进行研究。结果与单一噬菌体相比,噬菌体混合制剂对生鸡胸肉表面多重耐药沙门氏菌抑菌效果更显著。在4℃时,采用感染复数(multiplicity of infection MOI)值为10000的噬菌体混合制剂,其对肠炎沙门氏菌11561的抑菌效率达到98%,且可以完全抑制鼠伤寒沙门氏菌SJTUF13277。结论该方法对鸡肉表面沙门氏菌的抑制作用显著,可为噬菌体控制耐药沙门氏菌提供实验数据与理论基础。Objective To explore the inhibitory effect of lytic bacteriophages on drug-resistant Salmonella of chicken surface.Methods The Salmonella bacteriophages D1-2 and Pu20 screened in the early stage of laboratory were used as the research materials to study the inhibition effect of multi-drug resistant Salmonella on the surface of raw chicken breast by using alone and the 1:1 mixture method.Results Compared with a single bacteriophage,the bacteriophage mixed preparation had a more significant antibacterial effect on multi-resistant Salmonella on the surface of raw chicken breast.At 4℃,the bacteriophage mixed preparation with multiplicity of infection(MOI)value of 10000 was adopted,its antibacterial efficiency against Salmonella enteritidis 11561 reached 98%,and Salmonella typhimurium SJTUF13277 was completely inhibited.Conclusion This method has a significant inhibitory effect on Salmonella on chicken surface,which can provide experimental data and theoretical basis for bacteriophages to control drug-resistant Salmonella.

关 键 词：沙门氏菌 噬菌体 感染复数 生鸡胸肉 抑菌效果 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]