Characterization of the novel phage vB_BceP_LY3 and its potential role in controlling Bacillus cereus in milk and rice.
Int J Food Microbiol
; 421: 110778, 2024 Aug 16.
Article
in En
| MEDLINE
| ID: mdl-38861847
ABSTRACT
Bacillus cereus is a foodborne pathogen that induces vomiting and diarrhea in affected individuals. It exhibits resistance to traditional sterilization methods and has a high contamination rate in dairy products and rice. Therefore, the development of a new food safety controlling strategy is necessary. In this research, we isolated and identified a novel phage named vB_BceP_LY3, which belongs to a new genus of the subfamily Northropvirinae. This phage demonstrates a short latency period and remains stable over a wide range of temperatures (4-60 °C) and pH levels (4-11). The 28,124 bp genome of LY3 does not contain any antibiotic-resistance genes or virulence factors. With regards to its antibacterial properties, LY3 not only effectively inhibits the growth of B. cereus in TSB (tryptic soy broth), but also demonstrates significant inhibitory effects in various food matrices. Specifically, LY3 treatment at 4 °C with a high MOI (MOI = 10,000) can maintain B. cereus levels below the detection limit for up to 24 h in milk. LY3 represents a safe and promising biocontrol agent against B. cereus, possessing long-term antibacterial capabilities and stability.
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Oryza
/
Bacillus cereus
/
Milk
/
Food Microbiology
Limits:
Animals
Language:
En
Journal:
Int J Food Microbiol
Journal subject:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Year:
2024
Type:
Article