Characterization and optimization of bacteriophage cocktails to control Clostridium perfringens in vitro and in curry roux

Tahir Noor Mohammadi, Cunkuan Shen, Yuncheng Li, Mahmoud Gamaleldin Zayda, Jun Sato, Yoshimitsu Masuda, Ken ichi Honjoh, Takahisa Miyamoto

研究成果: ジャーナルへの寄稿学術誌査読

抄録

Clostridium perfringens is a major cause of foodborne disease in developed countries. The aim of this study was to isolate and characterize phages specific to C. perfringens to evaluate the most efficient phage cocktail for the biocontrol of C. perfringens, both in vitro and in curry roux. In this study, four phages were isolated from chicken meat and were morphologically and genetically characterized along with two phages previously isolated in our laboratory that display different host lysis spectra. Phage cocktail CP11, consisting of phages CPQ3, 7, 8, and 10, showed the broadest host range. Electron micrograph images suggested that all four phages belong to the Podoviridae family, and none of them carry any antibiotic resistance or toxin genes. Notably, the phages were stable at various pH values and in curry roux. Cocktails consisting of six, five, and four phages at the same concentrations were examined to determine the most effective phage cocktail. Phage cocktail PC11 significantly decreased the viable count of C. perfringens to a value less than the lower detection limit up to 48 h at both 8 and 37 °C in broth and at 24 °C in the curry roux. These results suggest that phage cocktail PC11 is a promising natural biocontrol agent against C. perfringens in vitro and in curry roux.

本文言語英語
論文番号109886
ジャーナルInternational Journal of Food Microbiology
380
DOI
出版ステータス出版済み - 11月 2 2022

!!!All Science Journal Classification (ASJC) codes

  • 食品科学
  • 微生物学

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