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Phage Phenomics: Physiological Approaches to Characterize Novel Viral Proteins
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Characterization and comparative genomic analysis of novel lytic bacteriophages targeting Cronobacter sakazakii

Yuan-Song Zhang1, Lei Yuan1, Fedrick C Mgomi1

  • 1School of Food Science and Technology, Yangzhou University, 196 Huayang West Road, Yangzhou, Jiangsu 225127, PR China.

Virus Research
|March 24, 2023
PubMed

Insights

Four new bacteriophages effectively target Cronobacter sakazakii, a dangerous foodborne pathogen. These phages show stability and inhibit bacterial growth, offering potential as safe food additives.

Area of Science:

  • Microbiology
  • Food Safety
  • Virology

Background:

  • Cronobacter sakazakii is a foodborne pathogen that contaminates powdered infant formula (PIF), causing severe infant illnesses.
  • Bacteriophages are explored as a promising strategy to control pathogenic bacteria.

Purpose of the Study:

  • To isolate and characterize virulent bacteriophages targeting Cronobacter sakazakii.
  • To analyze the biological and genomic features of these phages for potential food safety applications.

Main Methods:

  • Isolation of virulent phages from sewage samples.
  • Biological characterization including burst size, latent period, pH, and temperature stability.
  • Whole-genome sequencing and comparative genomic analysis.
  • Phylogenetic analysis to determine evolutionary relationships.
  • Antibacterial assays to assess growth inhibition.

Main Results:

  • Four virulent bacteriophages infecting C. sakazakii were isolated and characterized.
  • Phages exhibited burst sizes of 10-250 PFU/cell and latent periods of 5-20 min.
  • The phages demonstrated stability across a pH range of 4-10 and temperatures of 50-60°C.
  • Genomic analysis revealed lysis genes but no virulence genes, with genome sizes from 41,929 bp to 146,806 bp.
  • Phylogenetic analysis placed the phages within the Ackermannviridae family, forming two distinct genetic groups.
  • All isolated phages successfully inhibited C. sakazakii growth for up to 24 hours.

Conclusions:

  • The characterized bacteriophages possess desirable biological and genomic traits for controlling Cronobacter sakazakii.
  • These phages show significant potential for use as natural food additives, particularly in dairy products, to enhance food safety.

Keywords:
Biocontrol agentCronobacter sakazakiiDairy productsGenomicsPhage

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