Isolation and Characterization of Lytic Bacteriophages Specific to Foodborne Pathogenic Pseudomonas aeruginosa and Use as a Biopreservative in Chicken Meat

YILMAZ N., Yildirim Z., Sahin T. S., KARAOĞLAN M.

Food and Bioprocess Technology, 2024 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Publication Date: 2024
  • Doi Number: 10.1007/s11947-024-03613-8
  • Journal Name: Food and Bioprocess Technology
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Keywords: Biocontrol, Chicken meat, P. aeruginosa, Phage characterization, Pseudomonas phage
  • Erzincan Binali Yildirim University Affiliated: Yes

Abstract

In this study, bacteriophages specific to Pseudomonas aeruginosa strains were isolated from wastewaters, and their potential to be used as a bioprotective in chicken meat was investigated. Then, among the 35 isolated bacteriophages, two phages (vB_PaeS-K10 and vB_PaeS-K13) with a wide host cell range and strong clear plaque formation were selected and their morphological, physical–chemical, and genetic properties and their inhibitory effects against the host cell in chicken meat were determined. As a consequence of the examination by TEM (transmission electron microscopy), vB_PaeS-K10 and vB_PaeS-K13 phages belong to the family Siphoviridae of the order Caudovirales. The genome size, multiplicity of infection value, latent period, burst time, and burst size of vB_PaeS-K10 phage were 54.20 kb, 10, 75 min, 30 min, and 34.86, respectively, whereas those of vB_PaeS-K13 phage were 44.06 kb, 0.01, 20 min, 35 min, and 35.95. Both of them were resistant to high temperature and entirely active between pH 3 and 12, and the rate of absorption of the phages against their host cells increased with Ca2+ ions. Lytic activity test revealed that both phages reduced host cell density in LB broth at 4 °C and 37 °C. Moreover, vB_PaeS-K10 and vB_PaeS-K13 phages lethally infect P. aeruginosa at 4 °C in chicken meat, and this situation is the evidence of their potential to be utilized as bioprotective in chicken meat.