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Publishing Language: Chinese | Open Access

Biological Characteristics and Whole Genome Analysis of vB_VpP_3, a Bacteriophage against Multi-drug Resistant Vibrio parahaemolyticus

Qingqing LIU Ming ZHANGWenjing YANGKe LIUFan LIXuepeng LIJianrong LIDefu ZHANG ( )
Institute of Ocean, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
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Abstract

Objective

To isolate bacteriophages with strong lytic activity against multi-drug resistant Vibrio parahaemolyticus.

Methods

Using V. parahaemolyticus as host bacteria, bacteriophages were isolated and purified from seafood, and their biological characteristics and whole genome were analyzed.

Results

Phage vB_VpP_3, which was isolated from crab, had a narrow host range and high host specificity with an optimal multiplicity of infection 0.1 and a maximum adsorption rate of 93%. The one-step growth curve showed that the latent period of the phage was 15 min, the average burst size was 110 PFU, and it was highly tolerant to the environment. Phage vB_VpP_3 belonged to the order Caudovirales of the family Podoviridae with a regular icosahedral head about 60 nm in diameter and a non-contractile tail about 20 nm in length. Its genome was double-stranded linear DNA with a total length of 42459 bp and a total GC content of 46.87% without any virulence or drug resistance genes.

Conclusion

Bacteriophage vB_VpP_3 was highly safe and could be used for biological control of multi-drug resistant V. parahaemolyticus.

CLC number: TS201.3 Document code: A Article ID: 1002-6630(2024)24-0108-09

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Food Science
Pages 108-116

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Cite this article:
LIU Q, ZHANG M, YANG W, et al. Biological Characteristics and Whole Genome Analysis of vB_VpP_3, a Bacteriophage against Multi-drug Resistant Vibrio parahaemolyticus. Food Science, 2024, 45(24): 108-116. https://doi.org/10.7506/spkx1002-6630-20240621-147

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Received: 21 June 2024
Published: 25 December 2024
© Beijing Academy of Food Sciences 2024.

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