Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 47 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041242

Research on bacteriophage cocktail based on Salmonella resistant bacteria screening and its antibacterial effect

  • DU Ruxia ,
  • SHI Hui
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2024-10-09

  Revised date: 2025-01-02

  Online published: 2025-09-29

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Abstract

Salmonella is a foodborne pathogen that poses a serious threat to public health, and there is an urgent need to explore new methods to inhibit Salmonella for food safety.This study isolated Salmonella resistant strains against ZBSTP1 and separated lytic phages based on the resistant strains and analyzed the similarity of receptor-binding protein (RBP) between ZBSTP1 and the lytic phages separated based on Salmonella resistant strains, as well as their tertiary structures, and then, determined the optimal multiplicity of infection (MOI) of the phage and evaluated the inhibitory effects of phages, both individually and in various combinations, against Salmonella.Results showed EC-p9-1 and ZCFSTP4 were lytic phages isolated based on Salmonella resistant strains.The RBP similarities between ZBSTP1, EC-p9-1, and ZCFSTP4 were 96.63% and 96.12%, respectively.Tertiary structure showed differences between proteins.The optimal MOI for ZBSTP1, EC-p9-1, and ZCFSTP4 were 0.001, 0.001 and 10, respectively.Both individual and combined use of phages could inhibit the growth of Salmonella.Compared with the control group, under conditions of 4 ℃ and 25 ℃, the combination of ZBSTP1 and ZCFSTP4 could effectively control the growth of Salmonella within 24 h and 12 h, respectively.ZBSTP1 and EC-p9-1 could control Salmonella within 12 h, ZBSTP1, EC-p9-1, and ZCFSTP4 could continuously control the growth of Salmonella for up to 48 h.In summary, combination of lytic phages based on resistant bacterial separated, the combination demonstrated the inhibitory ability against Salmonella and the potential for application in food.It provides methods and theoretical basis for the effective control of pathogens in food.

Key words： bacteriophage; Salmonella; resistant bacteria; combination; antibacterial activity

Cite this article

DU Ruxia , SHI Hui . Research on bacteriophage cocktail based on Salmonella resistant bacteria screening and its antibacterial effect[J]. Food and Fermentation Industries, 2025 , 51(17) : 47 -55 . DOI: 10.13995/j.cnki.11-1802/ts.041242

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