针对Bacillus licheniformis的毒性细菌菌体的表征:生物特性和基因组功能分析
Dziyana Shymialevich1, Michał Wójcicki2, Barbara Sokołowska1
1Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Rakowiecka 36 St, 02-532, Warsaw, Poland.
Virology
|July 5, 2025
概括
两种新型细菌菌体,Bacillus菌体KKP_4048和Bacillus菌体KKP_4049,被分离和表征用于对Bacillus licheniformis进行生物控制. 这些菌体表现出稳定性并有效减少细菌生长,显示出对食品安全应用的希望.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 病毒学 病毒学
背景情况:
- 形成子的细菌,特别是来自Bacillus属的细菌,对食品质量和安全构成重大挑战.
- 由于细菌污染,食品生产的经济损失是巨大的.
- 菌体为对细菌病原体进行生物控制提供了一个有希望的途径.
研究的目的:
- 为了隔离和描述向Bacillus licheniformis的菌体,以便在食品生物控制中潜在使用.
- 在各种环境条件下评估分离细菌菌体的稳定性和有效性.
- 分析已识别的菌体的基因组和形态特征.
主要方法:
- 细菌菌体对Bacillus licheniformis的分离和表征.
- 在各种温度,pH值和紫外线照射范围内评估菌体稳定性.
- 传输电子显微镜用于形态分析.
- 自动增长分析以评估宿主增长抑制.
- 全基因组测序和遗传学分析.
主要成果:
- 确定了两个细菌菌体,即细菌菌体KKP_4048和细菌菌体KKP_4049.
- 菌体在温度 (-20°C-60°C),pH (3-11) 之间表现出高稳定性,并且在紫外线暴露后保持活动.
- 形态学分析显示了Caudoviricetes类内的一个myovirus形态型.
- 在所有测试的感染次数中,观察到Bacillus licheniformis生长的显著减少.
- 基因组分析证实了线性dsDNA基因组和与Herelleviridae家族的遗传关系,没有检测到 lysogenic标记.
结论:
- 细菌菌体KKP_4048和细菌菌体KKP_4049是针对Bacillus licheniformis的强大的生物控制候选者.
- 它们的稳定性和有效性使它们适合用于食品安全领域.
- 它们的基因组中没有毒素或抗生素耐药性基因,这提高了它们在食品应用中的安全性.
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