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Research Article | Open Access

Isolation and identification, biological characterization of Staphylococcus aureus phage and its application in milk

Jinli Wang, Yun Qu, Hongmei Yin, Anjian Liang, Yu Fu, Chenglin Zhu( ), Junni Tang( )
College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China
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Abstract

Staphylococcus aureus is one of the important pathogens that cause food contamination worldwide, and poses a great danger to people. The common treatment is antibiotic therapy; however, the misuse of antibiotics has led to the continuous emergence of drug-resistant strains. Therefore, new antibacterial methods need to be explored. In this study, a lytic S. aureus phage (named SP-CmSa-11) was isolated from dairy farms which belongs to the Myoviridae phage family. The optimal multiple of infection of SP-CmSa-11 is 0.1, and the host range included 7 strains of mastitis cow-derived S. aureus, 12 strains of animal-origin methicillin-resistant S. aureus, 1 strain of S. xylosus, 1 strain of S. epidermidis and 1 strain of Enterococcus faecalis. SP-CmSa-11’s burst period was 40 min, and the burst size was about 130 PFU/cell. SP-CmSa-11 was inactivated after 10 min in a water bath at 70 °C, and the pH tolerance of SP-CmSa-11 ranges from 4 to 10 in 2 h. It’s insensitive to chloroform and ultraviolet radiation. The total genome length of SP-CmSa-11 is 45 816 bp. The G + C content is 27.23%, and has 59 putative open reading frames. SP-CmSa-11 showed good antibacterial effects in vitro and milk. These results suggest that SP-CmSa-11 may be a promising alternative therapy for food contamination caused by S. aureus.

Keywords

Staphylococcus aureusphagebiological propertiesapplications

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Food Science of Animal Products
Volume 2 Issue 3,
September 2024
Article number: 9240076
DOI: 10.26599/FSAP.2024.9240076
Cite this article:
Wang J, Qu Y, Yin H, et al. Isolation and identification, biological characterization of Staphylococcus aureus phage and its application in milk. Food Science of Animal Products, 2024, 2(3): 9240076. https://doi.org/10.26599/FSAP.2024.9240076

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Received: 06 July 2024
Revised: 25 July 2024
Accepted: 30 August 2024
Published: 13 November 2024
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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