Autor: |
DING Yifeng, ZHANG Yu, LIU Xi, HUANG Chenxi, SHAO Yanchun, WANG Xiaohong |
Jazyk: |
English<br />Chinese |
Rok vydání: |
2024 |
Předmět: |
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Zdroj: |
Shipin Kexue, Vol 45, Iss 2, Pp 163-171 (2024) |
Druh dokumentu: |
article |
ISSN: |
1002-6630 |
DOI: |
10.7506/spkx1002-6630-20230504-017 |
Popis: |
Salmonella pullorum phage Pu29 was comprehensively analyzed for its biological and genomic characteristics. A magnetic separation and enrichment technique for Salmonella was established using the phage Pu29 as a recognition element. The phage belonged to the genus Roufvirus and had an icosahedron head and an irreducible long tail. Pu29 had a wide host spectrum with an adsorption rate of 88.67% on host cells in 15 min, a latent period of 30 min, a rise period of 180 min, and a burst size of 115.74 PFU/cell. Meanwhile, Pu29 had good heat resistance (30–60 ℃) and pH tolerance (pH 4–11). Its genome was composed of 45 715 bp (GC content 46.08%) and 81 open reading frames (ORFs), including 18 ORFs with known functions that did not carry genes encoding toxicity or resistance factors. PhagePu29-MBs were prepared as a probe by coupling the phage with carboxylated nano-magnetic beads (MBs) through amide reaction. When 25 μg of the probe was incubated with Salmonella at 37 ℃ for 20 min, the highest capture rate of Salmonella of 83.93% and the lowest captured bacterial concentration of 45 CFU/mL were obtained. Transmission electron microscopy (TEM) was used to observe that PhagePu29-MBs could specifically capture Salmonella. In spiked samples, the highest capture rate of Salmonella separated and enriched by the probe reached 92.92%. The separation and enrichment process took approximately 30 min. Therefore, this study established a fast and highly specific magnetic separation method for Salmonella based on phage Pu29, which may lay the foundation for the development of a phage-based method for the rapid separation and enrichment of foodborne pathogens in food samples. |
Databáze: |
Directory of Open Access Journals |
Externí odkaz: |
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