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首页> 外文期刊>Food microbiology >Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods
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Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods

机译：噬菌体BCP1-1和BCP8-2需要二价阳离子才能有效控制发酵食品中的蜡状芽孢杆菌

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摘要

Bacillus cereus is a foodborne bacterial pathogen that causes diarrhea and vomiting. In this study, the usefulness of bacteriophages to eradicate 8. cereus from fermented foods was investigated. A total of 13 phages were isolated from Korean fermented food products, and 2 (BCP1-1 and BCP8-2) were further characterized. Transmission electron microscopy (TEM), restriction enzyme digestion pattern analysis, and SDS-PAGE of the structural proteins suggest that both phages belong to the family Myoviridae, containing approximately 150 kbp-long genomes. The host ranges of both phages were limited to B. cereus group species (12/13), as they were not able to lyse other Gram-positive or negative strains including Bacillus subtilis. Purified phages were used to inhibit B. cereus growth in a model fermented food system, cheonggukjang, a fast-fermented soybean paste product BCP1-1 and BCP8-2 were able to effectively eradicate B. cereus from the food only if divalent cations (Ca~(2+), Mg~(2+), or Mn~(2+)) were added to the medium. Further studies reveal that divalent cations are essential for phage adsorption, while a monovalent cation (Na~+) is required for the post-adsorption phase of phage infection. Taken together, our findings imply that a phage could be an ideal anti-bacterial agent for use in fermented food products that require the presence of beneficial microflora and, during phage application, optimization of phage reaction conditions is critical for the successful utilization of phage biocontrol.
机译：蜡状芽孢杆菌是一种食源性细菌病原体，可引起腹泻和呕吐。在这项研究中，研究了噬菌体从发酵食品中根除蜡状芽孢的作用。从韩国发酵食品中分离出总共13个噬菌体，并进一步鉴定了2个（BCP1-1和BCP8-2）。透射电子显微镜（TEM），限制性内切酶消化模式分析和结构蛋白的SDS-PAGE分析表明，这两个噬菌体均属于Myoviridae家族，包含大约150 kbp长的基因组。两种噬菌体的宿主范围仅限于蜡状芽孢杆菌组物种（12/13），因为它们不能裂解其他枯草芽孢杆菌革兰氏阳性或阴性菌株。纯化的噬菌体用于在模型发酵食品系统中抑制蜡状芽孢杆菌的生长，仅当二价阳离子（Ca）时，快速发酵的大豆酱产品BCP1-1和BCP8-2才能从食品中有效根除蜡状芽孢杆菌。将〜（2 +），Mg〜（2+）或Mn〜（2+））添加到培养基中。进一步的研究表明，二价阳离子对于噬菌体的吸附是必不可少的，而一价阳离子（Na +）是噬菌体感染的吸附后阶段所必需的。综上所述，我们的发现表明，噬菌体可能是用于发酵食品的理想抗菌剂，这些食品需要存在有益菌群，并且在噬菌体应用过程中，优化噬菌体反应条件对于成功利用噬菌体生物防治至关重要。

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  • 来源
    《Food microbiology》 |2012年第1期|p.9-16|共8页
  • 作者

    Nadeeka Bandara; Junhee Jo; Sangryeol Ryu; Kwang-Pyo Kim;

  • 作者单位

    Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, 664-14 Duckjin-dong, Jeonju 561-756, South Korea;

    Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, 664-14 Duckjin-dong, Jeonju 561-756, South Korea;

    Department of Food and Animal Biotechnology, Seoul National University, Seoul, South Korea,Department of Agricultural Biotechnology, Seoul National University, Seoul, South Korea,Center for Agricultural Biomaterials, Seoul National University, Seoul, South Korea,Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul, South Korea;

    Department of Food Science and Technology, College of Agriculture and Life Sciences, Chonbuk National University, 664-14 Duckjin-dong, Jeonju 561-756, South Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    bacillus cereus; bacteriophages; fermented food; myoviridae; phage biocontrol;

    机译：蜡状芽孢杆菌噬菌体发酵食品肌病毒科噬菌体生物防治;

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