Application of a novel phage vB_SalS-LPSTLL for the biological control of Salmonella in foods

Yating Guo; Jie Li; Md Sharifull Islam; Ting Yan; Yang Zhou; Lu Liang; Ian F Connerton; Kai Deng; Jinquan Li

doi:10.1016/j.foodres.2021.110492

Application of a novel phage vB_SalS-LPSTLL for the biological control of Salmonella in foods

Food Res Int. 2021 Sep:147:110492. doi: 10.1016/j.foodres.2021.110492. Epub 2021 Jun 4.

Authors

Yating Guo¹, Jie Li², Md Sharifull Islam³, Ting Yan¹, Yang Zhou⁴, Lu Liang⁵, Ian F Connerton⁵, Kai Deng⁶, Jinquan Li⁷

Affiliations

¹ Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China.
² College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei, China.
³ Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China; State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, China.
⁴ College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei, China; State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, China.
⁵ School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK.
⁶ Institute for Environmental Health, Inc., Seattle, WA, USA.
⁷ Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China; State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, Hubei, China; Laboratory of Bacterial Pathogenesis and Immunology, The Rockefeller University, New York, NY, USA. Electronic address: lijinquan2007@gmail.com.

PMID: 34399488
DOI: 10.1016/j.foodres.2021.110492

Abstract

Salmonella is one of the most common foodborne pathogens around the world. Phages are envisioned as a new strategy to control foodborne pathogenic bacteria and food safety. A Salmonella specific lytic phage vB_SalS-LPSTLL (LPSTLL) was selected for food applications on the basis of lytic range, lytic efficiency, functional stability and characteristics. Phage LPSTLL was able to lyse 11 Salmonella serotypes, which represents the broadest range reported Salmonella phages, and was able to suppress the growth of Salmonella enterica in liquid culture over nine hours. LPSTLL exhibited rapid reproductive activity with a short latent period and a large burst size in one-step growth experiment. LPSTLL remained active over a pH range of 3.0 to 12.0, and at incubation temperatures up to 60 °C for 60 min, indicating wide applicability for food processing and storage. Significant reductions of viable Salmonella were observed in diverse foods (milk, apple juice, chicken and lettuce) with reductions up to 2.8 log CFU/mL recorded for milk. Sensory evaluation indicated that treatment with phage LPSTLL did not alter the visual or tactile quality of food matrices. Genome analysis of LPSTLL indicated the absence of any virulence or antimicrobial resistance genes. Genomic comparisons suggest phage LPSTLL constitutes a novel member of a new genus, the LPSTLLvirus with the potential for Salmonella biocontrol in the food industry.

Keywords: Biocontrol; Foods; LPSTLL; New genus; Phage; Salmonella.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacteriophages*
Food Safety
Salmonella
Salmonella Phages*
Salts

Substances

Salts