Publication: Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage
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Issued Date
2011
Resource Type
File Type
application/pdf
ISSN
7400020
Other identifier(s)
2-s2.0-79952004424
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
Food Microbiology. Vol 28, No.3 (2011), p.518-525
Suggested Citation
Pringsulaka O., Patarasinpaiboon N., Suwannasai N., Atthakor W., Rangsiruji A. Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage. Food Microbiology. Vol 28, No.3 (2011), p.518-525. doi:10.1016/j.fm.2010.10.011 Retrieved from: https://hdl.handle.net/20.500.14740/7336
Abstract
A novel . Podoviridae lactic acid bacteria (LAB) phage from Nham, a Thai fermented pork sausage, is reported. From a total of 36 samples, 41 isolates of LAB were obtained and employed as hosts for the isolation of phages. From these LAB, only one phage, designated . Φ 22, was isolated. The lactic acid bacterial isolate named N 22, sensitive to phage . Φ 22 infection was identified by an API 50 CHL kit and N 22's complete sequence of the 16S rDNA sequence. BLASTN analysis of the 16S rDNA sequence revealed a 99% similarity to the 16S rDNA sequence of . Weissella cibaria in the GenBank database. Electron micrographs indicated that the phage head was icosahedral with head size and tail length of 92. ×. 50. nm and 27. nm, respectively. On the basis of the morphology, this phage belongs to the family . Podoviridae. Host-range determination revealed that the phage . Φ 22 was not capable of infecting the other 40 isolates of LAB and referenced . Weissella strains used. A one-step growth experiment showed that the latent period and burst size were estimated at 110. min and 55 phage particles/infected cell, respectively. Furthermore, the phage was infective over a wide range of pH (pH 5.0-8.0) and the . D time of . Φ 22 was calculated as 88. s at 70. °C and 15. s at 80. °C. Phage titers decreased below the detection limit (20. PFU/ml) after heating for more than 60. s at 80. °C, or 20. s at 90. °C or less than 10. s at 100. °C. The results from the study of Nham revealed that . Φ 22 was active against the potential starter culture (. W. cibaria N 22) for Nham fermentation. Phage infection could adversely affect the fermentation process of Nham by delaying acidification when using . W. cibaria N 22 as a starter. However, the results from a sensory test revealed that the panelists did not detect any defects in the final products. This is the first report on the isolation of . W. cibaria phage. © 2010 Elsevier Ltd.
Subject(s)
Animal
Article
Bacteriophage
Fermentation
Food contamination
Food control
Human
Isolation and purification
Meat
Microbiology
Product safety
Swine
Thailand
Virology
Weissella
Animals
Consumer Product Safety
Fermentation
Food Contamination
Food Microbiology
Humans
Meat Products
Podoviridae
Swine
Thailand
Weissella
Bacteria (microorganisms)
Podoviridae
Weissella
Weissella cibaria
Article
Bacteriophage
Fermentation
Food contamination
Food control
Human
Isolation and purification
Meat
Microbiology
Product safety
Swine
Thailand
Virology
Weissella
Animals
Consumer Product Safety
Fermentation
Food Contamination
Food Microbiology
Humans
Meat Products
Podoviridae
Swine
Thailand
Weissella
Bacteria (microorganisms)
Podoviridae
Weissella
Weissella cibaria