Characterization of a novel phage SPX1 and biological control for biofilm of Shewanella in shrimp and food contact surfaces

文献类型： 外文期刊

第一作者： Liu, Xi

作者： Liu, Xi;Ming, Zixin;Ding, Yifeng;Guan, Peng;Shao, Yanchun;Wang, Xiaohong;Shao, Yanchun;Wang, Xiaohong;Wang, Lan

作者机构：

关键词： Shewanella putrefaciens; Bacteriophage; Characteristics; Biofilms; Shrimp; Contact surface

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：5.3 ）

ISSN： 0168-1605

年卷期： 2025 年 426 卷

页码：

收录情况： SCI

摘要： Shewanella putrefaciens, , commonly found in seafood, forms tenacious biofilms on various surfaces, contributing to spoilage and cross-contamination. Bacteriophages, owing to their potent lytic capabilities, have emerged as novel and safe options for preventing and eliminating contaminants across various foods and food processing environments. In this study, a novel phage SPX1 was isolated, characterized by a high burst size (43.81 +/- 3.01 PFU/CFU) and a short latent period (10 min). SPX1 belongs to the Caudoviricetes class, exhibits resistance to chloroform, and sensitivity to ultraviolet. It shows stability over a wide range of temperatures (30-50 degrees C) and pH levels (3-11). The genome of phage SPX1 consists of 53,428 bp with 49.72 % G + C composition, and lacks tRNAs or virulence factors. Genome analysis revealed the presence of two endolysins, confirming its biofilmremoval capacity. Following the treatment of shrimp surface biofilm with the optimal MOI of 0.001 of phage SPX1 for 5 h, the bacterial count decreased by 1.84 +/- 0.1 log10 10 CFU/cm(2) (>98.5 %). Biofilms on the surfaces of the three common materials used in shrimp processing and transportation also showed varying degrees of reduction: glass (1.98 +/- 0.01 log10 10 CFU/cm(2)), stainless steel (1.93 +/- 0.05 log10 10 CFU/cm(2)), and polyethylene (1.38 +/- 0.1 log10 10 CFU/cm(2)). The study will contribute to phage as a novel and potent biocontrol agent for effectively managing S. putrefaciens and its biofilm, ensuring a reduction in spoilage bacteria contamination during the aquaculture, processing, and transportation of seafood products.

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