Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods
Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods
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DOI：
10.1016/j.fm.2012.02.003
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发表时间：
2012-08-01
影响因子：
5.3
通讯作者：
Kim, Kwang-Pyo
中科院分区：
文献类型：
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作者：
Bandara, Nadeeka;Jo, Junhee;Kim, Kwang-Pyo
蜡样芽孢杆菌是一种食源性细菌病原体，可引起腹泻和呕吐。在这项研究中，研究了噬菌体从发酵食品中根除蜡状芽孢杆菌的有效性。从韩国发酵食品中分离出总共 13 种噬菌体，其中 2 种（BCP1-1 和 BCP8-2）得到了进一步鉴定。透射电子显微镜 (TEM)、限制酶消化模式分析和结构蛋白的 SDS-PAGE 表明，这两种噬菌体都属于肌病毒科，包含大约 150 kbp 长的基因组。两种噬菌体的宿主范围仅限于蜡状芽孢杆菌组物种 (12/13)，因为它们无法裂解其他革兰氏阳性或阴性菌株，包括枯草芽孢杆菌。纯化的噬菌体被用来抑制模型发酵食品系统 cheonggukjang（一种快速发酵的豆酱产品）中蜡状芽孢杆菌的生长。只有在培养基中添加二价阳离子（Ca2+、Mg2+ 或 Mn2+），BCP1-1 和 BCP8-2 才能有效地根除食品中的蜡样芽孢杆菌。进一步的研究表明，二价阳离子对于噬菌体吸附至关重要，而一价阳离子（Na+）对于噬菌体感染的吸附后阶段是必需的。综上所述，我们的研究结果表明，噬菌体可能是一种理想的抗菌剂，可用于需要存在有益微生物群的发酵食品，并且在噬菌体应用过程中，噬菌体反应条件的优化对于噬菌体生物防治的成功利用至关重要。 (C) 2012 Elsevier Ltd. 保留所有权利。
Bacillus cereus is a foodborne bacterial pathogen that causes diarrhea and vomiting. In this study, the usefulness of bacteriophages to eradicate B. cereus from fermented foods was investigated. A total of 13 phages were isolated from Korean fermented food products, and 2 (BCP1-1 and BCP8-2) were further characterized. Transmission electron microscopy (TEM), restriction enzyme digestion pattern analysis, and SDS-PAGE of the structural proteins suggest that both phages belong to the family Myoviridae, containing approximately 150 kbp-long genomes. The host ranges of both phages were limited to B. cereus group species (12/13), as they were not able to lyse other Gram-positive or negative strains including Bacillus subrilis. Purified phages were used to inhibit B. cereus growth in a model fermented food system, cheonggukjang, a fast-fermented soybean paste product. BCP1-1 and BCP8-2 were able to effectively eradicate B. cereus from the food only if divalent cations (Ca2+, Mg2+, or Mn2+) were added to the medium. Further studies reveal that divalent cations are essential for phage adsorption, while a monovalent cation (Na+) is required for the post-adsorption phase of phage infection. Taken together, our findings imply that a phage could be an ideal anti-bacterial agent for use in fermented food products that require the presence of beneficial microflora and, during phage application, optimization of phage reaction conditions is critical for the successful utilization of phage biocontrol. (C) 2012 Elsevier Ltd. All rights reserved.