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Caracterización de vB_SaRS_FS19-1, un bacteriófago virulento de amplio rango aislado recientemente que infecta a

Xinyan Yao¹, Chaoxiang Jia¹, Ting Qin¹

¹Key Laboratory of Animal Biochemistry and Nutrition, Ministry of Agriculture, College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450046, Henan province, China; Key Laboratory of Veterinary Biotechnology of Henan Province, College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450046, Henan, China; Ministry of Education Key Laboratory for Animal Pathogens and Biosafety, College of Veterinary Medicine, Henan Agricultural University, Zhengzhou 450046, Henan, China.

|September 3, 2025

Resumen

Un nuevo bacteriófago, vB_SaRS_FS19-1, elimina efectivamente el Staphylococcus aureus (S. aureus) y muestra estabilidad en diversas condiciones. Este fago es un agente prometedor para controlar la contaminación por S. aureus en los productos alimenticios.

Área de la Ciencia:

Microbiología
Investigación de los bacteriófagos
Seguridad alimentaria

Sus antecedentes:

El Staphylococcus aureus (S. aureus) es un patógeno importante que causa enfermedades transmitidas por los alimentos.
Los bacteriófagos ofrecen una alternativa potencial para controlar la contaminación bacteriana.
La caracterización de nuevos fagos es crucial para desarrollar estrategias efectivas de biocontrol.

Objetivo del estudio:

Aislar y caracterizar un nuevo bacteriófago dirigido a S. aureus.
Evaluar la actividad lítica y la estabilidad del fago aislado.
Evaluar el potencial del fago para el control de S. aureus en productos alimenticios.

Principales métodos:

aislamiento del bacteriófago vB_SaRS_FS19-1 de las aguas residuales urbanas.
Ensayos de placa y determinación del rango de huéspedes en S. aureus.
Microscopía electrónica y análisis de ADN genómico para la clasificación de fagos.
Pruebas de estabilidad en diversas condiciones de pH, temperatura y salinidad.
Ensayos de inhibición en cultivos líquidos y modelos de alimentos contaminados (salchichas, leche).

Principales resultados:

El fago vB_SaRS_FS19-1 exhibió una amplia gama de huéspedes y una alta tasa de lisis (84%) contra S. aureus.
El análisis genómico clasificó el fago como un nuevo miembro del género Kayvirus, familia Herelleviridae.
El fago demostró una notable estabilidad en un amplio rango de pH (4-10), rango de temperatura (20-50°C) y alta salinidad (3M NaCl).
Se observó una inhibición y eliminación efectivas de S. aureus JP19 de forma dependiente de la dosis in vitro y en matrices de alimentos contaminados.

Conclusiones:

El bacteriófago vB_SaRS_FS19-1 es un fago lítico robusto con potencial para el biocontrol de S. aureus.
Su estabilidad y eficacia en modelos de alimentos sugieren su utilidad en aplicaciones de seguridad alimentaria.
Las investigaciones adicionales podrían establecer vB_SaRS_FS19-1 como una herramienta viable para controlar la contaminación por S. aureus en la industria alimentaria.

Palabras clave:

Antimicrobianos y sus derivados El control biológico Seguridad alimentaria Bacteriófago lítico S. aureus y sus derivados

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