Application of bacteriophage as food preservative to control enteropathogenic Escherichia coli (EPEC)

BMC Research Notes

卷:14

Diana Elizabeth Waturangi¹  Amelinda Minerva Sahulata²  Stella Magdalena²  Cecillia Pingkan Kasriady²  Geofany Guntama²  Diana Lestari² 

[1] Department of Biotechnology, Atma Jaya Catholic University of Indonesia;

[2] Department of Food Technology, Atma Jaya Catholic University of Indonesia;

关键词: Bacteriophages;    Enteropathogenic Escherichia coli (EPEC);    Foodborne disease;    Food preservative;   

DOI  :  10.1186/s13104-021-05756-9

来源: DOAJ

【 摘 要 】

Abstract Objectives This study was conducted to characterize lytic bacteriophages infecting enteropathogenic Escherichia coli (EPEC) on several types of food and analyze their ability as phage biocontrol to be used as a food preservative. Characterization was done for bacteriophage morphology and stability, along with the determination of minimum multiplicity of infection (miMOI), and application of bacteriophage in the food matrix. Results Out of the five samples, BL EPEC bacteriophage exhibited the highest titer of 2.05  ×  109 PFU/mL, with a wide range of pH tolerance, and high thermal tolerance. BL EPEC also showed the least reduction after 168 h of incubation, with a rate of 0.90  ×  10–3 log10 per hour. Bacteriophages from BL EPEC and CS EPEC showed an ideal value of miMOI of 0.01. As a food preservative, BL EPEC bacteriophage was able to reduce bacteria in food samples with a reduction above 0.24 log10 in lettuce and approximately 1.84 log10 in milk. From this study we found that BL EPEC bacteriophage showed the greatest potential to be used as phage biocontrol to improve food safety

【 授权许可】

Unknown