一株沙门氏菌噬菌体SalmpYZU27的生理学特性及其在牛奶和鸡肉中的抑菌作用研究  

Physiological characterization of a Salmonella phage SalmpYZU27 and its bacteriostatic effects in milk and chicken meat

作　　者：张玲 王莲莲 龙倩雯 徐文瑾 徐雪超 杨振泉[1,2] 高璐 ZHANG Ling;WANG Lian-Lian;LONG Qian-Wen;XU Wen-Jin;XU Xue-Chao;YANG Zhen-Quan;GAO Lu(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Jiangsu Key Laboratory of Zoonosis,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,扬州225127 [2]江苏省人兽共患病重点实验室,扬州225127

出　　处：《食品安全质量检测学报》2023年第18期120-127,共8页Journal of Food Safety and Quality

基　　金：江苏省高校自然科学研究基金项目(23KJB550011);扬州大学2023年度大学生科技创新基金资助项目。

摘　　要：目的分离鉴定沙门氏菌裂解性噬菌体,并研究其生理学特性及抑菌能力。方法以沙门氏菌Salmonella agona CICC 21586为宿主菌,采用点斑法从农贸市场污水中分离沙门氏菌噬菌体,研究其生理学特性,并测定其在牛奶和鸡肉中的抑菌效果。结果分离到一株沙门氏菌裂解性噬菌体Salmp YZU27,其具有宽裂解谱,可裂解鼠伤寒沙门氏菌CICC 21483、丙型副伤寒沙门氏菌CICC 21512和肠沙门氏菌2011K-1440染色体血清型N16等12株不同血清型沙门氏菌;最佳感染复数为0.001;pH在4~11时保持高活性;潜伏期为20 min,爆发期为100 min,爆发量为89 PFU/cell;在40~70℃可保持较高活性;噬菌体全基因组测序未检出致病因子和抗性基因;不同感染复数下在LB肉汤中均可抑制宿主菌至少8h,且在牛奶和鸡肉片中对宿主菌均有一定的抑制效果。结论本研究分离鉴定的沙门氏菌噬菌体SalmpYZU27裂解谱广,酸碱耐受性较好,耐热能力强,爆发量适中,为后续噬菌体抑菌剂的研制提供理论基础。Objective e To isolate and identify the Salmonella lytic phage,and determine the physiological characteristics and antibacterial ability,so as to screen advantageous phages for the development of phage inhibitors.Method The Salmonella phage was isolated from farmers'market effluent by the spot test using Salmonella agona CICC 21586 as the host bacterium,its physiological characteristics were studied,and its bacteriostatic effect in milk and chicken meat was measured.Result A Salmonella phage SalmpYZU27 was isolated,which had a wide lysis spectrum and could lyse 12 Salmonella strains such as Salmonella typhimurium CICC 21483,Salmonella paratyphic-C CICC 21512,and Salmonella enterica strain 2011K-1440 chromosome N16,the optimal infection complex was 0.001,it remained highly active at pH 4-11,the incubation period was 20 min,the outbreak period was 100 min,and the outbreak was 89 PFU/cell.

关 键 词：沙门氏菌 噬菌体 生理学特性 抑菌作用 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程] TS251.55[轻工技术与工程—食品科学与工程] TS201.3