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Publishing Language: Chinese | Open Access

Biological Characteristics and Lytic Activity of a Virulent Staphylococcus aureus Phage

Zhongyu HOU1 , Chuanyou LI2, Chenglin ZHU2, Jicheng YU3, Junni TANG1,2 ( )
Key Laboratory of Qinghai-Tibetan Plateau, Animal Genetic Resource Reservation and Utilization of Ministry of Education, Institute of Qinghai-Tibetan Plateau, Southwest Minzu University, Chengdu 610041, China
College of Food Sciences and Technology, Southwest Minzu University, Chengdu 610041, China
Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Dalian 116600, China
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Abstract

A virulent phage P65, one of whose hosts is methicillin-resistant Staphylococcus aureus (MRSA), was isolated from the sewage of dairy cow farm. The transmission electron microscopic (TEM) observation showed that the head of the phage was polyhedral, belonging to the long-tailed Siphoviridae family. Its optimal multiplicity of infection (MOI) was 0.01. The one-step growth curve showed that the latent period of the phage was 10 min, the lysis period was 90 min, and the burst size was 35.46 PFU/cell. Its lytic activity remained stable at pH 4–10 and 30–45 ℃. After 70 min of UV irradiation, the titer of the phage decreased from 1.91 × 108 to 2.65 × 104 PFU/mL. After 48 hours of phage treatment, the biofilm clearance rates of strains MRSA 2 and MRSA 24 were 91.3% and 92.2%, respectively. At 25 ℃, P65 had an antibacterial effect in milk and beef contamination models. The results showed that phage P65 has a wide host spectrum and stable lytic activity, and thus has potential for the removal of biofilm and food preservation.

CLC number: Q939.48 Document code: A Article ID: 1002-6630(2022)08-0113-08

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Food Science
Pages 113-120

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Cite this article:
HOU Z, LI C, ZHU C, et al. Biological Characteristics and Lytic Activity of a Virulent Staphylococcus aureus Phage. Food Science, 2022, 43(8): 113-120. https://doi.org/10.7506/spkx1002-6630-20210510-098

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Received: 10 May 2021
Published: 25 April 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).