Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples
Vibrio parahaemolyticus is a foodborne pathogen that is frequently isolated from a variety of seafood. To control this pathogenic Vibrio spp., the implementation of bacteriophages in aquaculture and food industries have shown a promising alternative to antibiotics. In this study, six bacteriophages...
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| Format: | Article |
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Frontiers Research Foundation
2021
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| author | Tan, Chia Wanq Rukayadi, Yaya Hasan, Hanan Abdul Mutalib, Noor Azira Jambari, Nuzul Noorahya Hara, Hirofumi Thung, Tze Young Lee, Epeng Radu, Son |
| author_facet | Tan, Chia Wanq Rukayadi, Yaya Hasan, Hanan Abdul Mutalib, Noor Azira Jambari, Nuzul Noorahya Hara, Hirofumi Thung, Tze Young Lee, Epeng Radu, Son |
| author_sort | Tan, Chia Wanq |
| collection | UPM |
| description | Vibrio parahaemolyticus is a foodborne pathogen that is frequently isolated from a variety of seafood. To control this pathogenic Vibrio spp., the implementation of bacteriophages in aquaculture and food industries have shown a promising alternative to antibiotics. In this study, six bacteriophages isolated from the seafood samples demonstrated a narrow host range specificity that infecting only the V. parahaemolyticus strains. Morphological analysis revealed that bacteriophages Vp33, Vp22, Vp21, and Vp02 belong to the Podoviridae family, while bacteriophages Vp08 and Vp11 were categorized into the Siphoviridae family. All bacteriophages were composed of DNA genome and showed distinctive restriction fragment length polymorphism. The optimal MOI for bacteriophage propagation was determined to be 0.001 to 1. One-step growth curve revealed that the latent period ranged from 10 to 20 min, and the burst size of bacteriophage was approximately 17 to 51 PFU/cell. The influence of temperature and pH levels on the stability of bacteriophages showed that all bacteriophages were optimally stable over a wide range of temperatures and pH levels. In vitro lytic activity of all bacteriophages demonstrated to have a significant effect against V. parahaemolyticus. Besides, the application of a bacteriophage cocktail instead of a single bacteriophage suspension was observed to have a better efficiency to control the growth of V. parahaemolyticus. Results from this study provided a basic understanding of the physiological and biological properties of the isolated bacteriophages before it can be readily used as a biocontrol agent against the growth of V. parahaemolyticus. |
| first_indexed | 2024-03-06T10:58:40Z |
| format | Article |
| id | upm.eprints-93927 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T10:58:40Z |
| publishDate | 2021 |
| publisher | Frontiers Research Foundation |
| record_format | dspace |
| spelling | upm.eprints-939272023-03-06T03:17:48Z http://psasir.upm.edu.my/id/eprint/93927/ Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples Tan, Chia Wanq Rukayadi, Yaya Hasan, Hanan Abdul Mutalib, Noor Azira Jambari, Nuzul Noorahya Hara, Hirofumi Thung, Tze Young Lee, Epeng Radu, Son Vibrio parahaemolyticus is a foodborne pathogen that is frequently isolated from a variety of seafood. To control this pathogenic Vibrio spp., the implementation of bacteriophages in aquaculture and food industries have shown a promising alternative to antibiotics. In this study, six bacteriophages isolated from the seafood samples demonstrated a narrow host range specificity that infecting only the V. parahaemolyticus strains. Morphological analysis revealed that bacteriophages Vp33, Vp22, Vp21, and Vp02 belong to the Podoviridae family, while bacteriophages Vp08 and Vp11 were categorized into the Siphoviridae family. All bacteriophages were composed of DNA genome and showed distinctive restriction fragment length polymorphism. The optimal MOI for bacteriophage propagation was determined to be 0.001 to 1. One-step growth curve revealed that the latent period ranged from 10 to 20 min, and the burst size of bacteriophage was approximately 17 to 51 PFU/cell. The influence of temperature and pH levels on the stability of bacteriophages showed that all bacteriophages were optimally stable over a wide range of temperatures and pH levels. In vitro lytic activity of all bacteriophages demonstrated to have a significant effect against V. parahaemolyticus. Besides, the application of a bacteriophage cocktail instead of a single bacteriophage suspension was observed to have a better efficiency to control the growth of V. parahaemolyticus. Results from this study provided a basic understanding of the physiological and biological properties of the isolated bacteriophages before it can be readily used as a biocontrol agent against the growth of V. parahaemolyticus. Frontiers Research Foundation 2021-03-10 Article PeerReviewed Tan, Chia Wanq and Rukayadi, Yaya and Hasan, Hanan and Abdul Mutalib, Noor Azira and Jambari, Nuzul Noorahya and Hara, Hirofumi and Thung, Tze Young and Lee, Epeng and Radu, Son (2021) Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples. Frontiers in Microbiology, 12. pp. 1-13. ISSN 1664-302X https://www.frontiersin.org/articles/10.3389/fmicb.2021.616548/full 10.3389/fmicb.2021.616548 |
| spellingShingle | Tan, Chia Wanq Rukayadi, Yaya Hasan, Hanan Abdul Mutalib, Noor Azira Jambari, Nuzul Noorahya Hara, Hirofumi Thung, Tze Young Lee, Epeng Radu, Son Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples |
| title | Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples |
| title_full | Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples |
| title_fullStr | Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples |
| title_full_unstemmed | Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples |
| title_short | Isolation and characterization of six Vibrio parahaemolyticus lytic bacteriophages from seafood samples |
| title_sort | isolation and characterization of six vibrio parahaemolyticus lytic bacteriophages from seafood samples |
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