Abstract
Vibrio parahaemolyticus causes aquatic vibriosis. Its biofilm protects it from antibiotics; therefore, a new different method is needed to control V. parahaemolyticus for food safety. Phage therapy represents an alternative strategy to control biofilms. In this study, the lytic Vibrio phage vB_VpaP_FE11 (FE11) was isolated from the sewers of Guangzhou Huangsha Aquatic Market. Electron microscopy analysis revealed that FE11 has a typical podovirus morphology. Its optimal stability temperature and pH range were found to be 20–50 °C and 5–10 °C, respectively. It was completely inactivated following ultraviolet irradiation for 20 min. Its latent period is 10 min and burst size is 37 plaque forming units/cell. Its double-stranded DNA genome is 43,397 bp long, with a G + C content of 49.24% and 50 predicted protein-coding genes. As a lytic phage, FE11 not only prevented the formation of biofilms but also could destroy the formed biofilms effectively. Overall, phage vB_VpaP_FE11 is a potential biological control agent against V. parahaemolyticus and the biofilm it produces.
Highlights
IntroductionA halotolerant Gram-negative bacterium, is an important foodborne pathogen commonly present in aquatic products [1,2]
Vibrio parahaemolyticus, a halotolerant Gram-negative bacterium, is an important foodborne pathogen commonly present in aquatic products [1,2]
Bacterial cells in biofilms are more resistant to antibiotics than planktonic bacteria [7]; V. parahaemolyticus biofilms pose a major threat to food safety
Summary
A halotolerant Gram-negative bacterium, is an important foodborne pathogen commonly present in aquatic products [1,2]. With the consumption of uncooked seafood becoming a growing trend, the risk of infection with V. parahaemolyticus has increased. The clinical symptoms of V. parahaemolyticus infections include abdominal pain, diarrhea, nausea, vomiting, and fever [3,4]. V. parahaemolyticus can cause substantial economic losses in aquaculture industry [5]. Biofilms are important for bacterial growth and survival; V. parahaemolyticus uses them to survive in natural or food-processing environments [6]. Bacterial cells in biofilms are more resistant to antibiotics than planktonic bacteria [7]; V. parahaemolyticus biofilms pose a major threat to food safety
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