Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables

Witte, Sander; Huijboom, Linda; Klamert, Silvia; Straat, Leoni van de; Hagens, Steven; Fieseler, Lars; Vegt, Bert T. de; Mierlo, Joël T. van

doi:10.1016/j.fm.2022.103978

Cited by 9 publications

(2 citation statements)

References 36 publications

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“…Enterica serovar Minnesota ( S. Minnesota) through TSP1’s activity and Escherichia coli serovar O157, O77, and O78 through the activity of TSP2, TSP3, and TSP4, respectively [ 27 , 28 ]. Unsurprisingly, even with native host ranges, lytic phages of the Ackermannviridae family have shown promise for commercial applications within the food industry [ 29 , 30 , 31 , 32 , 33 ]. The Ackermannviridae family may thus represent a superior, yet largely unexplored, engineering platform for synthetic phages with custom-tailored host ranges.…”

Section: Introductionmentioning

confidence: 99%

Tailoring the Host Range of Ackermannviridae Bacteriophages through Chimeric Tailspike Proteins

Gil

Paulson

Brown

et al. 2023

Viruses

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Host range is a major determinant in the industrial utility of a bacteriophage. A model host range permits broad recognition across serovars of a target bacterium while avoiding cross-reactivity with commensal microbiota. Searching for a naturally occurring bacteriophage with ideal host ranges is challenging, time-consuming, and restrictive. To address this, SPTD1.NL, a previously published luciferase reporter bacteriophage for Salmonella, was used to investigate manipulation of host range through receptor-binding protein engineering. Similar to related members of the Ackermannviridae bacteriophage family, SPTD1.NL possessed a receptor-binding protein gene cluster encoding four tailspike proteins, TSP1-4. Investigation of the native gene cluster through chimeric proteins identified TSP3 as the tailspike protein responsible for Salmonella detection. Further analysis of chimeric phages revealed that TSP2 contributed off-target Citrobacter recognition, whereas TSP1 and TSP4 were not essential for activity against any known host. To improve the host range of SPTD1.NL, TSP1 and TSP2 were sequentially replaced with chimeric receptor-binding proteins targeting Salmonella. This engineered construct, called RBP-SPTD1-3, was a superior diagnostic reporter, sensitively detecting additional Salmonella serovars while also demonstrating improved specificity. For industrial applications, bacteriophages of the Ackermannviridae family are thus uniquely versatile and may be engineered with multiple chimeric receptor-binding proteins to achieve a custom-tailored host range.

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Section: Introductionmentioning

confidence: 99%

Tailoring the Host Range of Ackermannviridae Bacteriophages through Chimeric Tailspike Proteins

Gil

Paulson

Brown

et al. 2023

Viruses

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“…In fact, phages require a stable host to reproduce and propagate; therefore, in low-temperature conditions both bacterial growth and phage activity are slow, consequently diminishing the outcome of phage treatment (Abhisingha et al, 2020). It was reported that some phages showed similar lytic activity at 4°C; however, the bactericidal mechanisms of phages at low temperature is still unclear (Witte et al, 2022). Accordingly, the temperature must be considered prior to the treatment with phage.…”

Section: Discussionmentioning

confidence: 99%

Isolation and characterization of a broad-spectrum phage SapYZU11 and its potential application for biological control of Staphylococcus aureus

Wen

Yuan

et al. 2023

Qual. Assur. Saf. Crops Foods

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Staphylococcus aureus, a prominent pathogen, is frequently encountered in clinical and food-processing settings. Given its ability to develop antimicrobial resistance, effective control strategies are required to ensure microbial safety. In this study, four lytic S. aureus phages (SapYZU10, SapYZU11, SapYZU12, and SapYZU13) were isolated from sewage samples in Yangzhou, China. Their biological characteristics and bactericidal effect against S. aureus isolates in vitro and in milk and fresh pork were evaluated. Their activities remained relatively stable under stressful conditions (-80–70°C, pH 3.0–12.0). Notably, SapYZU11 (100%, 53/53) effectively lysed all 53 S. aureus strains, followed by SapYZU12 (90.57%, 48/53), SapYZU13 (79.25%, 42/53), and SapYZU10 (71.70%, 38/53). Among the phages with short latent periods (10–20 min), SapYZU11 had a larger burst size (152.00 plaque forming units [PFU]/mL) and no genes related to antibiotic resistance and virulence. Furthermore, SapYZU11 effectively eradicated S. aureus and its cocktail (YZUsa1, YZUsa4, YZUsa12, YZUsa14, and methicillin-resistance S. aureus (MRSA) JCSC 4744) in Luria–Bertani broth and both food items. Particularly in milk, SapYZU11 with a multiplicity of infection (MOI) of 100 inhibited MRSA JCSC 4744 strain and S. aureus cocktail with maximum reduction levels of 5.03 log (Lg) colony-forming unit (CFU)/mL and 2.80 Lg CFU/mL, respectively. Conversely, contaminated pork treated with three MOIs of SapYZU11 at 25°C and 4°C resulted in reductions of 0.29–1.29 Lg CFU/mL and 0.11–0.32 Lg CFU/mL, respectively. Therefore, SapYZU11 proved as a promising biocontrol agent against S. aureus in different food production settings.

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Combine thermal processing with polyvalent phage LPEK22 to prevent the Escherichia coli and Salmonella enterica contamination in food

Zhang

Zou

Islam

et al. 2023

Food Research International

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Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables

Cited by 9 publications

References 36 publications

Tailoring the Host Range of Ackermannviridae Bacteriophages through Chimeric Tailspike Proteins

Tailoring the Host Range of Ackermannviridae Bacteriophages through Chimeric Tailspike Proteins

Isolation and characterization of a broad-spectrum phage SapYZU11 and its potential application for biological control of Staphylococcus aureus

Combine thermal processing with polyvalent phage LPEK22 to prevent the Escherichia coli and Salmonella enterica contamination in food

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