Suhui Kim, Ye-Rim Park, Hye-Suni Jung, Mi-Kyung Park
{"title":"Characterization of a lytic phage KFS-EC3 infecting multiple\n foodborne pathogens","authors":"Suhui Kim, Ye-Rim Park, Hye-Suni Jung, Mi-Kyung Park","doi":"10.11002/kjfp.2022.29.7.1022","DOIUrl":null,"url":null,"abstract":"\n \n The purpose of this study was to characterize lytic and genomic properties of\n phage KFS-EC3 used as a biocontrol agent. The morphology of KFS-EC was observed\n by transmission electron microscopy (TEM). The polyvalent bactericidal activity\n of KFS-EC3 was determined against various host bacteria by enumerating bacterial\n number after phage treatment at multiplicities of infection (MOIs) of 0.001,\n 0.1, and 1.0 for 4 h. Finally, whole-genome sequencing was performed and\n annotated to identify its lytic property, safety, and novelty. TEM observation\n revealed that KFS-EC had morphology of myophage with an icosahedral head and\n contractile tail. In addition, KFS-EC3 could reduce E. coli,\n The Salmonella, Shigella sonnei, and their\n bacterial cocktail by ∼3 log CFU/mL, even at the lowest MOI of 0.001. The\n genomic analyses revealed that KFS-EC3 consisted of 167,440 bp and 151\n functional genes, without any genes related to antibiotic resistance, virulence,\n allergenicity, and lysogenicity. Among the genes involved in host cell lysis,\n endolysin, holin, and a receptor binding protein were identified. Furthermore,\n KFS-EC3 was classified into a new phage of the Tequatrovirus\n genus in the Myoviridae family. In conclusion, lytic and safe\n phage KFS-EC3 with a broad host range can be used as a biocontrol agent to\n control foodborne pathogens.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1022","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 1
Abstract
The purpose of this study was to characterize lytic and genomic properties of
phage KFS-EC3 used as a biocontrol agent. The morphology of KFS-EC was observed
by transmission electron microscopy (TEM). The polyvalent bactericidal activity
of KFS-EC3 was determined against various host bacteria by enumerating bacterial
number after phage treatment at multiplicities of infection (MOIs) of 0.001,
0.1, and 1.0 for 4 h. Finally, whole-genome sequencing was performed and
annotated to identify its lytic property, safety, and novelty. TEM observation
revealed that KFS-EC had morphology of myophage with an icosahedral head and
contractile tail. In addition, KFS-EC3 could reduce E. coli,
The Salmonella, Shigella sonnei, and their
bacterial cocktail by ∼3 log CFU/mL, even at the lowest MOI of 0.001. The
genomic analyses revealed that KFS-EC3 consisted of 167,440 bp and 151
functional genes, without any genes related to antibiotic resistance, virulence,
allergenicity, and lysogenicity. Among the genes involved in host cell lysis,
endolysin, holin, and a receptor binding protein were identified. Furthermore,
KFS-EC3 was classified into a new phage of the Tequatrovirus
genus in the Myoviridae family. In conclusion, lytic and safe
phage KFS-EC3 with a broad host range can be used as a biocontrol agent to
control foodborne pathogens.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.