食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    下一篇

1株副溶血性弧菌裂解性噬菌体VpJYP2的生物学特性及初步应用

江艳华1,王联珠1,李风铃1,曲梦1,郭莹莹2,翟毓秀1,姚琳1   

  1. 1. 中国水产科学研究院黄海水产研究所
    2. 农业部水产品质量安全检测与评价重点实验室,中国水产科学研究院黄海水产研究所;农业部水产品质量安全风险评估实验室(青岛);农业部极地渔业开发重点实验室;国家水产品质量监督检验中心
  • 收稿日期:2019-05-14 修回日期:2020-04-29 出版日期:2020-07-25 发布日期:2020-07-18
  • 通讯作者: 姚琳 E-mail:yaolin@ysfri.ac.cn

Biological Properties and Application of a Lytic Vibrio parahaemolyticus Phage

  • Received:2019-05-14 Revised:2020-04-29 Online:2020-07-25 Published:2020-07-18
  • Contact: Lin YAO E-mail:yaolin@ysfri.ac.cn

摘要: 对一1 株副溶血性弧菌裂解性噬菌体VpJYP2进行生物学特性分析,初步探讨了VpJYP2对生三文鱼片中副溶血性弧菌的杀菌效果。结果显示,噬菌体VpJYP2的噬菌斑透明,直径为1~2 mm,外有晕圈;透射电镜观察显示,其头部呈二十面体立体结构,直径约64 nm,尾部长约70 nm,带宽约20 nm的尾鞘,属于肌尾病毒科(Myoviridae);VpJYP2基因组全长25 363 bp,含有45 个开放阅读框,推定为已知功能的有13个;VpJYP2在40~50 ℃稳定,在pH 4~11稳定,最佳感染复数为0.01,感染宿主菌的潜伏期约为5 min,裂解期约为55 min,裂解量约为45。VpJYP2能显著降低生三文鱼片中副溶血性弧菌的含量。结果表明,VpJYP2具有作为副溶血性弧菌生物杀菌剂的应用潜力。

关键词: 副溶血性弧菌, 裂解性噬菌体, 生物学特性, 杀菌作用, 生三文鱼

Abstract: The biological properties of a lytic phage VpJYP2 that infects Vibrio parahaemolyticus were determined, and its bactericidal effect on raw salmon fillets was analyzed as well. The results showed that the plaques of VpJYP2 were clear and sized about 1?2 mm diameter with halos around them. VpJYP2 had an icosahedral head of about 64 nm diameter and a tail of about 70 nm length which had a tail sheath of 20 nm width. VpJYP2 was identified to belong to family Myoviridae. VpJYP2 had a genome of 25 363 bp which contains 45 open reading frames, 13 of them were predicted to express certain functional proteins. VpJYP2 was stable at 40?50 ℃ and stable under pH 4?11. The optimal multiplicity of infection of VpJYP2 was 0.01 and one-step growth experiment showed that the latent time and burst time were 5 min and 55 min, respectively, and burst size was 45. VpJYP2 showed significant reduction effects on V. parahaemolyticus in raw salmon fillets. The results indicated that VpJYP2 can serve as a promising biocontrol agent against V. parahaemolyticus.

Key words: Vibrio parahaemolyticus, lytic phage, biological properties, bactericidal effect, raw salmon