在食品相关条件下对突变的菌体进行选择,可以增强潜在的应用潜力
Claire N Schamp1, Nitin Dhowlaghar1, Lauren K Hudson1
1Department of Food Science, The University of Tennessee, Knoxville, Tennessee, USA.
Applied and environmental microbiology
|October 6, 2023
概括
实验进化产生了细菌体,在牛奶中与Listeria monocytogenes结合得更好. 一个特定的突变增强了菌体吸附,脂肪含量对这种表型至关重要,有助于生物控制的发展.
科学领域:
- 微生物学 微生物学
- 病毒学 病毒学
- 食品科学 食品科学 食品科学
背景情况:
- 菌体 (菌体) 是感染和杀死细菌的病毒,提供了对Listeria monocytogenes等食物传播病原体的生物控制策略.
- 美国目前的菌体产品针对食品中的L. monocytogenes,但它们的有效性可能因食物矩阵条件而异.
研究的目的:
- 调查实验进化是否可以在特定的食物环境中产生具有增强功能的菌体.
- 为了适应细菌菌体LP-125以提高全脂牛奶的性能,相关的食物矩阵.
主要方法:
- 野生类型的菌体LP-125在牛奶中进行了10轮的实验进化.
- 选择的菌体被斑块净化,DNA分离,并测序以确定突变.
- 用蛋白质结构建模来预测突变对菌体蛋白质的影响.
主要成果:
- 菌体LP-125在麦牛奶和全脂牛奶中表现出不同的感染动力学和爆发大小.
- 在进化菌体中的LP125_108和LP125_112基因中发现了两个非同义替代.
- 在LP125_112中的突变显著增加了麦和全脂牛奶中的菌体吸附率,脂肪含量被确定为关键因素.
结论:
- 实验进化是一种可行的方法,可以在特定的食物条件下提高菌体的性能.
- 在LP125_112中发现的突变增强了菌体结合,可能提高了对牛奶中的L. monocytogenes的生物控制有效性.
- 牛奶中的脂肪含量影响了增强的菌体表现型的表达,强调了需要特定条件的菌体发展的需要.
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