摘要
沙门氏菌作为一种食源性致病菌,严重威胁公共健康,亟需探索新的方法抑制沙门氏菌以保障食品安全。该研究通过筛选ZBSTP1抗性菌烈性噬菌体,并深入分析ZBSTP1与抗性菌烈性噬菌体受体结合蛋白相似性及三级结构,测定噬菌体最佳感染复数,评估噬菌体单独及不同组合使用对沙门氏菌的抑制效果。结果显示,ZBSTP1与EC-p9-1以及ZCFSTP4之间的RBP相似度分别为96.63%和96.12%,但三级结构存在差异;噬菌体最佳感染复数分别为0.001(ZBSTP1、EC-p9-1)和10(ZCFSTP4);噬菌体单独和组合使用均能抑制沙门氏菌生长。在4℃和25℃条件下,ZBSTP1和ZCFSTP4组合分别能在24 h和12 h内有效控制沙门氏菌生长,ZBSTP1和EC-p9-1的组合可以在12 h内控制沙门氏菌;ZBSTP1、EC-p9-1和ZCFSTP4组合使用,可以在48 h内持续控制沙门氏菌生长。综上,基于抗性菌筛选的烈性噬菌体进行组合,对沙门氏菌具有良好的抑制能力及应用潜力,为食品中病原菌的有效控制提供了新方法和理论依据。
Salmonella is a foodborne pathogen that poses a serious threat to public health,and there is an urgent need to explore new methods to inhibit Salmonella for food safety.This study isolated Salmonella resistant strains against ZBSTP1 and separated lytic phages based on the resistant strains and analyzed the similarity of receptor-binding protein(RBP)between ZBSTP1 and the lytic phages separated based on Salmonella resistant strains,as well as their tertiary structures,and then,determined the optimal multiplicity of infection(MOI)of the phage and evaluated the inhibitory effects of phages,both individually and in various combinations,against Salmonella.Results showed EC-p9-1 and ZCFSTP4 were lytic phages isolated based on Salmonella resistant strains.The RBP similarities between ZBSTP1,EC-p9-1,and ZCFSTP4 were 96.63%and 96.12%,respectively.Tertiary structure showed differences between proteins.The optimal MOI for ZBSTP1,EC-p9-1,and ZCFSTP4 were 0.001,0.001 and 10,respectively.Both individual and combined use of phages could inhibit the growth of Salmonella.Compared with the control group,under conditions of 4℃and 25℃,the combination of ZBSTP1 and ZCFSTP4 could effectively control the growth of Salmonella within 24 h and 12 h,respectively.ZBSTP1 and EC-p9-1 could control Salmonella within 12 h,ZBSTP1,EC-p9-1,and ZCFSTP4 could continuously control the growth of Salmonella for up to 48 h.In summary,combination of lytic phages based on resistant bacterial separated,the combination demonstrated the inhibitory ability against Salmonella and the potential for application in food.It provides methods and theoretical basis for the effective control of pathogens in food.
作者
杜如霞
石慧
DU Ruxia;SHI Hui(College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品与发酵工业》
北大核心
2025年第17期47-55,共9页
Food and Fermentation Industries
基金
重庆市留学人员创业创新计划项目(cx2023045)。
关键词
噬菌体
沙门氏菌
抗性菌
组合方式
抑菌效果
bacteriophage
Salmonella
resistant bacteria
combination
antibacterial activity
