Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products

The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed food products. Nowadays, the use of bacteriophages as potential biological control agents in microbiological food safety and preservation is a p...

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Autores principales:	Michał Wójcicki, Paulina Średnicka, Stanisław Błażejak, Iwona Gientka, Monika Kowalczyk, Paulina Emanowicz, Olga Świder, Barbara Sokołowska, Edyta Juszczuk-Kubiak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bacteriophages (phages) lytic activity phage genome saprophytic bacterial strains unconventional food preservation Biology (General) QH301-705.5 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/43f0a2b540db429eb28610c89fc5b822
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spelling	oai:doaj.org-article:43f0a2b540db429eb28610c89fc5b8222021-11-25T17:56:48ZCharacterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products10.3390/ijms2222124601422-00671661-6596https://doaj.org/article/43f0a2b540db429eb28610c89fc5b8222021-11-01T00:00:00Zhttps://www.mdpi.com/1422-0067/22/22/12460https://doaj.org/toc/1661-6596https://doaj.org/toc/1422-0067The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed food products. Nowadays, the use of bacteriophages as potential biological control agents in microbiological food safety and preservation is a promising strategy. The aim of the study was the isolation and comprehensive characterization of novel bacteriophages with lytic activity against saprophytic bacterial microflora of minimally processed plant-based food products, such as mixed leaf salads. From 43 phages isolated from municipal sewage, four phages, namely <i>Enterobacter</i> phage KKP 3263, <i>Citrobacter</i> phage KKP 3664, <i>Enterobacter</i> phage KKP 3262, and <i>Serratia</i> phage KKP 3264 have lytic activity against <i>Enterobacter ludwigii</i> KKP 3083, <i>Citrobacter freundii</i> KKP 3655, <i>Enterobacter cloacae</i> KKP 3082, and <i>Serratia fonticola</i> KKP 3084 bacterial strains, respectively. Transmission electron microscopy (TEM) and whole-genome sequencing (WGS) identified <i>Enterobacter</i> phage KKP 3263 as an <i>Autographiviridae</i>, and <i>Citrobacter</i> phage KKP 3664, <i>Enterobacter</i> phage KKP 3262, and <i>Serratia</i> phage KKP 3264 as members of the <i>Myoviridae</i> family. Genome sequencing revealed that these phages have linear double-stranded DNA (dsDNA) with sizes of 39,418 bp (KKP 3263), 61,608 bp (KKP 3664), 84,075 bp (KKP 3262), and 148,182 bp (KKP 3264). No antibiotic resistance genes, virulence factors, integrase, recombinase, or repressors, which are the main markers of lysogenic viruses, were annotated in phage genomes. <i>Serratia</i> phage KKP 3264 showed the greatest growth inhibition of <i>Serratia fonticola</i> KKP 3084 strain. The use of MOI 1.0 caused an almost 5-fold decrease in the value of the specific growth rate coefficient. The phages retained their lytic activity in a wide range of temperatures (from −20 °C to 50 °C) and active acidity values (pH from 4 to 11). All phages retained at least 70% of lytic activity at 60 °C. At 80 °C, no lytic activity against tested bacterial strains was observed. <i>Serratia</i> phage KKP 3264 was the most resistant to chemical factors, by maintaining high lytic activity across a broader range of pH from 3 to 11. The results indicated that these phages could be a potential biological control agent against saprophytic bacterial microflora of minimally processed plant-based food products.Michał WójcickiPaulina ŚrednickaStanisław BłażejakIwona GientkaMonika KowalczykPaulina EmanowiczOlga ŚwiderBarbara SokołowskaEdyta Juszczuk-KubiakMDPI AGarticlebacteriophages (phages)lytic activityphage genomesaprophytic bacterial strainsunconventional food preservationBiology (General)QH301-705.5ChemistryQD1-999ENInternational Journal of Molecular Sciences, Vol 22, Iss 12460, p 12460 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bacteriophages (phages) lytic activity phage genome saprophytic bacterial strains unconventional food preservation Biology (General) QH301-705.5 Chemistry QD1-999
spellingShingle	bacteriophages (phages) lytic activity phage genome saprophytic bacterial strains unconventional food preservation Biology (General) QH301-705.5 Chemistry QD1-999 Michał Wójcicki Paulina Średnicka Stanisław Błażejak Iwona Gientka Monika Kowalczyk Paulina Emanowicz Olga Świder Barbara Sokołowska Edyta Juszczuk-Kubiak Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products
description	The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed food products. Nowadays, the use of bacteriophages as potential biological control agents in microbiological food safety and preservation is a promising strategy. The aim of the study was the isolation and comprehensive characterization of novel bacteriophages with lytic activity against saprophytic bacterial microflora of minimally processed plant-based food products, such as mixed leaf salads. From 43 phages isolated from municipal sewage, four phages, namely <i>Enterobacter</i> phage KKP 3263, <i>Citrobacter</i> phage KKP 3664, <i>Enterobacter</i> phage KKP 3262, and <i>Serratia</i> phage KKP 3264 have lytic activity against <i>Enterobacter ludwigii</i> KKP 3083, <i>Citrobacter freundii</i> KKP 3655, <i>Enterobacter cloacae</i> KKP 3082, and <i>Serratia fonticola</i> KKP 3084 bacterial strains, respectively. Transmission electron microscopy (TEM) and whole-genome sequencing (WGS) identified <i>Enterobacter</i> phage KKP 3263 as an <i>Autographiviridae</i>, and <i>Citrobacter</i> phage KKP 3664, <i>Enterobacter</i> phage KKP 3262, and <i>Serratia</i> phage KKP 3264 as members of the <i>Myoviridae</i> family. Genome sequencing revealed that these phages have linear double-stranded DNA (dsDNA) with sizes of 39,418 bp (KKP 3263), 61,608 bp (KKP 3664), 84,075 bp (KKP 3262), and 148,182 bp (KKP 3264). No antibiotic resistance genes, virulence factors, integrase, recombinase, or repressors, which are the main markers of lysogenic viruses, were annotated in phage genomes. <i>Serratia</i> phage KKP 3264 showed the greatest growth inhibition of <i>Serratia fonticola</i> KKP 3084 strain. The use of MOI 1.0 caused an almost 5-fold decrease in the value of the specific growth rate coefficient. The phages retained their lytic activity in a wide range of temperatures (from −20 °C to 50 °C) and active acidity values (pH from 4 to 11). All phages retained at least 70% of lytic activity at 60 °C. At 80 °C, no lytic activity against tested bacterial strains was observed. <i>Serratia</i> phage KKP 3264 was the most resistant to chemical factors, by maintaining high lytic activity across a broader range of pH from 3 to 11. The results indicated that these phages could be a potential biological control agent against saprophytic bacterial microflora of minimally processed plant-based food products.
format	article
author	Michał Wójcicki Paulina Średnicka Stanisław Błażejak Iwona Gientka Monika Kowalczyk Paulina Emanowicz Olga Świder Barbara Sokołowska Edyta Juszczuk-Kubiak
author_facet	Michał Wójcicki Paulina Średnicka Stanisław Błażejak Iwona Gientka Monika Kowalczyk Paulina Emanowicz Olga Świder Barbara Sokołowska Edyta Juszczuk-Kubiak
author_sort	Michał Wójcicki
title	Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products
title_short	Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products
title_full	Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products
title_fullStr	Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products
title_full_unstemmed	Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products
title_sort	characterization and genome study of novel lytic bacteriophages against prevailing saprophytic bacterial microflora of minimally processed plant-based food products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/43f0a2b540db429eb28610c89fc5b822
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Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products

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