广谱噬菌体SapYZU11的分离鉴定及其在金黄色葡萄球菌生物防治中的应用前景

H. Wen, Lijuan Yuan, Junqin Ye, Ya-jie Li, Zhen-quan Yang, Wen-yuan Zhou
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引用次数: 3

摘要

金黄色葡萄球菌是一种重要的病原体,在临床和食品加工环境中经常遇到。鉴于其产生抗微生物药物耐药性的能力,需要有效的控制策略来确保微生物安全。本研究从扬州地区的污水中分离到4株裂解型金黄色葡萄球菌噬菌体SapYZU10、SapYZU11、SapYZU12和SapYZU13。对其生物学特性和对金黄色葡萄球菌的体外抑菌效果、牛奶和鲜肉中的抑菌效果进行了评价。在逆境条件下(-80-70°C, pH 3.0-12.0),其活性保持相对稳定。值得注意的是,SapYZU11(100%, 53/53)有效裂解了所有53株金黄色葡萄球菌,其次是SapYZU12(90.57%, 48/53)、SapYZU13(79.25%, 42/53)和SapYZU10(71.70%, 38/53)。在潜伏期较短(10-20 min)的噬菌体中,SapYZU11具有较大的爆发大小(152.00斑块形成单位[PFU]/mL),且不存在与抗生素耐药性和毒力相关的基因。此外,SapYZU11有效地根除了Luria-Bertani肉汤和两种食品中的金黄色葡萄球菌及其鸡尾酒(YZUsa1、YZUsa4、YZUsa12、YZUsa14)和耐甲氧西林金黄色葡萄球菌(MRSA) JCSC 4744)。特别是在牛奶中,SapYZU11的感染多重性(MOI)为100,抑制MRSA JCSC 4744菌株和金黄色葡萄球菌鸡尾酒,最大减少水平分别为5.03 log (Lg)菌落形成单位(CFU)/mL和2.80 Lg CFU/mL。相反,在25°C和4°C条件下使用SapYZU11的三种MOIs处理的污染猪肉,分别减少了0.29-1.29 Lg CFU/mL和0.11-0.32 Lg CFU/mL。因此,SapYZU11在不同的食品生产环境中被证明是一种有前景的金黄色葡萄球菌生物防治剂。
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Isolation and characterization of a broad-spectrum phage SapYZU11 and its potential application for biological control of Staphylococcus aureus
Staphylococcus aureus, a prominent pathogen, is frequently encountered in clinical and food-processing settings. Given its ability to develop antimicrobial resistance, effective control strategies are required to ensure microbial safety. In this study, four lytic S. aureus phages (SapYZU10, SapYZU11, SapYZU12, and SapYZU13) were isolated from sewage samples in Yangzhou, China. Their biological characteristics and bactericidal effect against S. aureus isolates in vitro and in milk and fresh pork were evaluated. Their activities remained relatively stable under stressful conditions (-80–70°C, pH 3.0–12.0). Notably, SapYZU11 (100%, 53/53) effectively lysed all 53 S. aureus strains, followed by SapYZU12 (90.57%, 48/53), SapYZU13 (79.25%, 42/53), and SapYZU10 (71.70%, 38/53). Among the phages with short latent periods (10–20 min), SapYZU11 had a larger burst size (152.00 plaque forming units [PFU]/mL) and no genes related to antibiotic resistance and virulence. Furthermore, SapYZU11 effectively eradicated S. aureus and its cocktail (YZUsa1, YZUsa4, YZUsa12, YZUsa14, and methicillin-resistance S. aureus (MRSA) JCSC 4744) in Luria–Bertani broth and both food items. Particularly in milk, SapYZU11 with a multiplicity of infection (MOI) of 100 inhibited MRSA JCSC 4744 strain and S. aureus cocktail with maximum reduction levels of 5.03 log (Lg) colony-forming unit (CFU)/mL and 2.80 Lg CFU/mL, respectively. Conversely, contaminated pork treated with three MOIs of SapYZU11 at 25°C and 4°C resulted in reductions of 0.29–1.29 Lg CFU/mL and 0.11–0.32 Lg CFU/mL, respectively. Therefore, SapYZU11 proved as a promising biocontrol agent against S. aureus in different food production settings.
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