轻工学报2026，Vol.41Issue(1)：59-68,10.DOI:10.12187/2026.01.006
1株沙门氏菌噬菌体的分离鉴定及其抑菌效果研究
Isolation,identification and antibacterial effect of a Salmonella phage
摘要
Abstract
[Objective]This study aims to explore the antibacterial effect of phages on Salmonella in food.[Methods]Phages were isolated and purified from wastewater samples collected from a wastewater treatment plant in Zhengzhou,with Salmonella typhimurium as the host bacterium,by the double-layer agar plate method.Their biological characteristics,genomic features,and antibacterial effects on S.typhimurium in artificially contaminated milk and egg white were investigated.[Results]The optimal multiplicity of infection(MOI)of the isolated and purified phage ST-1 was 0.1,with a maximum titer of 10.45 lg PFU/mL.Its latent period was 20 min,the lysis period was 70 min,and the burst size was approximately 106.5 PFU/cell.It had a narrow host range,being able to lyse only S.typhimurium and Streptococcus pneumoniae.It exhibited good stability,maintaining activity within a temperature range of 30～60℃and a pH range of 5～10,while also being insensitive to chloroform.Phage ST-1 belongs to the order Caudovirales.Its genome size is 84 672 bp,with a GC content of 38.82%,and it contains 142 open reading frames(ORFs).It does not carry resistance genes or virulence genes and can significantly inhibit the growth of S.typhimurium in artificially contaminated milk and egg white.[Conclusion]Phage ST-1 has high lysis efficiency,good thermal stability,acid-base tolerance,safety,and control effects,which can provide a reference for the development of targeted biocontrol agents against Salmonella.关键词
沙门氏菌/噬菌体/生物学特性/基因组特征/抑菌效果Key words
Salmonella/phage/biological characteristic/genomic feature/antibacterial effect分类
轻工纺织引用本文复制引用
周军,黄俊清,杜婷婷,秦金梦,张思威,孙世彪,孙新城..1株沙门氏菌噬菌体的分离鉴定及其抑菌效果研究[J].轻工学报,2026,41(1):59-68,10.基金项目
河南省科技攻关项目(242102111045) （242102111045）
