پتانسیل باکتریوفاژها در بهبود ایمنی مواد غذایی: کنترل اشرشیا کلای در گوشت با استفاده از فاژ PhE19

نویسندگان
مریم آقاجانی 1
حامی کابوسی 1
مسعود هاشمی 2
فاطمه پیروی قادیکلائی 3
مهدی شریفی سلطانی 3
1 گروه میکروبیولوژی، دانشکده علوم پایه، دانشگاه ازاد اسلامی واحد آمل ، آمل، ایران
2 گروه میکروبیولوژی ، دانشکده دامپزشکی، دانشگاه ازاد اسلامی واحد بابل ، بابل، ایران
3 گروه بیولوژی، دانشکده علوم پایه، دانشگاه ازاد اسلامی واحد قائم شهر ، قائم شهر، ایران
چکیده
مقدمه: فاژها می‌توانند به‌عنوان عوامل کنترل‌کننده‌های زیستی در کاهش بار میکروبی موادغذایی و افزایش ماندگاری آن‌ها استفاده‌شوند. پایداری فاژها در برابر pH و دما، نقش مهمی در کاربردهای آن‌ها در صنایع غذایی دارد. این مطالعه به کاهش بار میکروبی گوشت‌ آلوده‌شده به باکتری اشرشیاکلای در دو دمای 4 و 25 درجه و میزان مقاومت در برابر pH و حرارت در آن‌ها می‌پردازد.

روش: پایداری باکتریوفاژ PhE19 در برابر حرارت و pH بررسی و دامنه فعالیت باکتریوفاژها در میزبان‌های مختلف ارزیابی‌شد. به‌منظور بررسی فعالیت ضدمیکروبی فاژ PhE19. 100 میکرولیتر از سوسپانسیون باکتری به همراه 100 میکرولیتر عصاره فاژی به نمونه گوشت اضافه و به مدت چهار روز در دمای 4 و 25 درجه بررسی‌شد.

یافته‎ها: میکروسکوپ الکترونی نشان‌داد که فاژ جداشده دارای سر چند وجهی و دم انقباضی می‌باشد. دوره‌‌ی نهفتگی20 دقیقه بود. ارزیابی phE19 در برابر pH نشان‌داد در محدوده ی 12-4 فعال باقی می‌ماند. اما در طیف13 pH ≥ 3 pH ≤ فعالیت آن به زیر حد تشخیص می‌رسد. در دمای 30 تا 60 درجه 30 دقیقه پایدار بود. فاژ مورد مطالعه قابلیت کاهش بار میکروبی درگوشت در دمای 4 درجه دارد.

نتیجه‎گیری: جهت استفاده از فاژها در صنایع اطلاعات درمورد پایداری در pH و دما می‌تواند در کاربرد آن ها در صنعت مفید باشد.
کلیدواژه‌ها
باکتریوفاژ
صنایع غذایی
  نگهدارنده های زیستی
اشیرشیا کلای

عنوان مقاله English

Phage Potential in Enhancing Food Safety: Controlling Escherichia coli in Meat Using Phage PhE19

نویسندگان English

Maryam Aghajani 1
Hami Kaboosi 1
Masoud Hashemi 2
Fatemeh Peyravii Ghadikolaii 3
Mehdi Sharifi Soltani 3
چکیده English

Introduction: Phages can be used as biological control agents to reduce microbial loads in food and extend its shelf life. The stability of phages against pH and temperature plays a crucial role in their application in the food industry. This study focused on the reduction of microbial load in meat contaminated with Escherichia coli at two temperatures (4°C and 25°C) and evaluated their resistance to pH and heat.

Methods: The thermal and pH stabilities of the bacteriophage PhE19 were assessed, and its activity range was evaluated across different hosts. To examine the antimicrobial activity of PhE19, 100 µL of a bacterial suspension along with 100 µL of phage extract were added to meat samples and were monitored for four days at 4°C and 25°C.

Results: Electron microscopy revealed that the isolated phage had a polyhedral head and a contractile tail. The latent period was 20 min. The evaluation of PhE19 against pH showed that it remained active within the range of 4–12, but its activity dropped below the detection limit at pH ≥ 13 and pH ≤ 3. It remained stable at temperatures between 30°C and 60°C for 30 min. The studied phages reduced the microbial load in meat at 4°C.

Conclusion: Understanding the stability of phages at various pH levels and temperatures can enhance their application in the food industry.

کلیدواژه‌ها English

Bacteriophage
food industry
biopreservatives
Escherichia coli
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