Identification and characterization of lytic bacteriophages specific to foodborne pathogenicEscherichia coliO157:H7

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dc.contributor.authorYildirim, Zeliha
dc.contributor.authorSakin, Tuba
dc.contributor.authorAkcelik, Mustafa
dc.contributor.authorAkcelik, Nefise
dc.date.accessioned2024-11-07T13:31:54Z
dc.date.available2024-11-07T13:31:54Z
dc.date.issued2021
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe objective of this study was to identify and characterize five different lytic bacteriophages specific toEscherichia coliO157:H7. vB_EcoM-P12, vB_EcoM-P13, vB_EcoM-P23, and vB_EcoM-P34 phages belonged to the Myoviridae family and vB_EcoS-P24 phage was in the Siphoviridae family. Their plaque sizes changed between 0.48 +/- 0.03 and 0.90 +/- 0.03 mm in diameter.stx1andstx2virulent gene regions were absent in the genome of five Eco-phages and their genome size was 33 kbp. The protein band profiles of the five phages were found to be different from each other. Their latent period, burst size, and burst time changed between 10-15 min, 72-144 PFU/cell and 20-35 min, respectively. Multiplicity of infection values and mutant frequency of the phages were among 0.1-0.001 and 1.14 x 10(-7)-3.69 x 10(-8), respectively. The phages had strong lytic activity against their host bacteria (E. coliNCTC 12900, ATCC 43888, and ATCC 35150) at 5-37 celcius and adsorbed to their host cells by 92.7-97.5% in the first five minutes of incubation. These phages are thought to be good candidates as therapeutic and biocontrol agents againstE. coliO157:H7 in the veterinary science and food industry due to short latent period, high burst size, rapid development in host cells, high lytic activity, high adsorption rate, stability over a wide pH range and high temperature, and absence ofstx1andstx2genes.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [213O035]
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship and/or publication of this article: This work was a part of project supported by the Scientific and Technological Research Council of Turkey (TUBITAK) (Project No: 213O035).
dc.identifier.doi10.1177/1082013220929836
dc.identifier.endpage72
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue1
dc.identifier.pmid32536218
dc.identifier.scopus2-s2.0-85086459258
dc.identifier.scopusqualityQ2
dc.identifier.startpage56
dc.identifier.urihttps://doi.org/10.1177/1082013220929836
dc.identifier.urihttps://hdl.handle.net/11480/15119
dc.identifier.volume27
dc.identifier.wosWOS:000544225400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectBacteriophage
dc.subjectEscherichia coliO157
dc.subjectH7
dc.subjectcharacterization
dc.subjectstxgenes
dc.subjectlytic activity
dc.subjectone-step curve
dc.subjectstability
dc.titleIdentification and characterization of lytic bacteriophages specific to foodborne pathogenicEscherichia coliO157:H7
dc.typeArticle

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