噬菌体对鸡肉表面耐药沙门氏菌的抑制作用

Inhibition of bacteriophage on drug-resistant Salmonella on chicken surface

中文关键词:  沙门氏菌  噬菌体  感染复数  生鸡胸肉  抑菌效果

英文关键词:Salmonella  bacteriaphages  multiplicity of infection  chicken breast  antibacterial effect

中文摘要:

      目的 探究裂解性噬菌体对鸡肉表面耐药沙门氏菌的抑制效果。方法 以实验室前期筛选得到的沙门氏菌噬菌体D1-2和Pu20为研究材料, 采用单独使用和1:1混合的方式对生鸡胸肉表面多重耐药沙门氏菌的抑制效果进行研究。结果 与单一噬菌体相比, 噬菌体混合制剂对生鸡胸肉表面多重耐药沙门氏菌抑菌效果更显著。在4 ℃时, 采用感染复数(multiplicity of infection MOI)值为10000的噬菌体混合制剂, 其对肠炎沙门氏菌11561的抑菌效率达到98%, 且可以完全抑制鼠伤寒沙门氏菌SJTUF13277。结论 该方法对鸡肉表面沙门氏菌的抑制作用显著, 可为噬菌体控制耐药沙门氏菌提供实验数据与理论基础。

英文摘要:

      Objective To explore the inhibitory effect of lytic bacteriophages on drug-resistant Salmonella of chicken surface. Methods The Salmonella bacteriophages D1-2 and Pu20 screened in the early stage of laboratory were used as the research materials to study the inhibition effect of multi-drug resistant Salmonella on the surface of raw chicken breast by using alone and the 1:1 mixture method. Results Compared with a single bacteriophage, the bacteriophage mixed preparation had a more significant antibacterial effect on multi-resistant Salmonella on the surface of raw chicken breast. At 4 ℃, the bacteriophage mixed preparation with multiplicity of infection (MOI) value of 10000 was adopted, its antibacterial efficiency against Salmonella enteritidis 11561 reached 98%, and Salmonella typhimurium SJTUF13277 was completely inhibited. Conclusion This method has a significant inhibitory effect on Salmonella on chicken surface, which can provide experimental data and theoretical basis for bacteriophages to control drug-resistant Salmonella.