期刊论文

Biological Characteristics,Genome-wide Characteristics of A Bacteriophage of Vibrio parahaemolyticusand Its Application in Food

中文

食品工业科技

1002-0306

2024

45

1

137-144

10.13386/j.issn1002-0306.2023020018

31471660:国家自然科学基金 2017YFC1600100:国家重点研发计划 2021Y02:武汉轻工大学校级科研项目 Q20211606:湖北省教育厅科学技术研究项目

本校为第一机构

目的:分析 1株副溶血性弧菌噬菌体 474x1的生物学特性、全基因组及在食品中的抑菌效果.方法:以副溶血性弧菌474菌株为宿主菌,从海鲜市场基围虾分离噬菌体 474x1,利用透射电镜观察其形态,并绘制一步生长曲线,分析 474x1对温度及pH的敏感性.分析 474x1全基因组序列,根据 474x1末端酶大亚基构建系统进化树.通过测定菌落总数评价噬菌体对虾肉中副溶血弧菌的抑制效果.结果:分离到1株新型的副溶血弧菌噬菌体,命名为 474x1,该噬菌体能够裂解 23株副溶血弧菌中的 19株(19/23=82.61%).电镜观察 474x1具有典型的短尾病毒科病毒形态特征.最佳感染复数(MOI)为 0.01,一步生长曲线显示 474x1的潜伏期为 10 min...

Objective:The purpose of this study was to investigate the biological characteristics,whole genome,and antibacterial effect of V.parahaemolyticus phage 474x1 in food.Methods:The phage 474x1 was isolated from shrimp purchased from seafood market with V.parahaemolyticus strain 474 as host strain.The morphology of phage 474x1 was observed by transmission electron microscopy.One-step growth curve was determined,and its sensitivity to temperature and pH was assessed.The whole genome sequence of 474x1 was analyzed,and a phylogenetic tree was construc...