Isolation and Characterization of Lytic Bacteriophages Specific to Foodborne Pathogenic Pseudomonas aeruginosa and Use as a Biopreservative in Chicken Meat

Basit Öğe Kaydı
dc.contributor.authorYilmaz, Nazife
dc.contributor.authorYildirim, Zeliha
dc.contributor.authorSahin, Tuba Sakin
dc.contributor.authorKaraoglan, Mert
dc.date.accessioned2024-11-07T13:31:57Z
dc.date.available2024-11-07T13:31:57Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, bacteriophages specific to Pseudomonas aeruginosa strains were isolated from wastewaters, and their potential to be used as a bioprotective in chicken meat was investigated. Then, among the 35 isolated bacteriophages, two phages (vB_PaeS-K10 and vB_PaeS-K13) with a wide host cell range and strong clear plaque formation were selected and their morphological, physical-chemical, and genetic properties and their inhibitory effects against the host cell in chicken meat were determined. As a consequence of the examination by TEM (transmission electron microscopy), vB_PaeS-K10 and vB_PaeS-K13 phages belong to the family Siphoviridae of the order Caudovirales. The genome size, multiplicity of infection value, latent period, burst time, and burst size of vB_PaeS-K10 phage were 54.20 kb, 10, 75 min, 30 min, and 34.86, respectively, whereas those of vB_PaeS-K13 phage were 44.06 kb, 0.01, 20 min, 35 min, and 35.95. Both of them were resistant to high temperature and entirely active between pH 3 and 12, and the rate of absorption of the phages against their host cells increased with Ca2+ ions. Lytic activity test revealed that both phages reduced host cell density in LB broth at 4 degrees C and 37 degrees C. Moreover, vB_PaeS-K10 and vB_PaeS-K13 phages lethally infect P. aeruginosa at 4 degrees C in chicken meat, and this situation is the evidence of their potential to be utilized as bioprotective in chicken meat.
dc.description.sponsorshipUnit of the Scientific Research Projects of Nigde Omer Halisdemir University [GTB 2019/01-BAGEP]
dc.description.sponsorshipThis study was a part of the project supported by the Unit of the Scientific Research Projects of Nigde Omer Halisdemir University (Project No: GTB 2019/01-BAGEP).
dc.identifier.doi10.1007/s11947-024-03613-8
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.scopus2-s2.0-85205380326
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s11947-024-03613-8
dc.identifier.urihttps://hdl.handle.net/11480/15142
dc.identifier.wosWOS:001325441300002
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectP. aeruginosa
dc.subjectPseudomonas phage
dc.subjectPhage characterization
dc.subjectChicken meat
dc.subjectBiocontrol
dc.titleIsolation and Characterization of Lytic Bacteriophages Specific to Foodborne Pathogenic Pseudomonas aeruginosa and Use as a Biopreservative in Chicken Meat
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu