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P1-92 Isolation and Characterization of New Salmonella Enteritidis-specific Bacteriophages as a Bio-recognition Element

Monday, August 1, 2016
America's Center - St. Louis
In Young Choi, Kyungpook National University, Daegu, Korea, The Republic of
Do Hyeon Park, Kyungpook National University, Daegu, Korea, The Republic of
Si Yoon Kim, Kyungpook National University, Daegu, Korea, The Republic of
Sung Hyeok Park, Kyungpook National University, Daegu, Korea, The Republic of
Mi-Kyung Park, Kyungpook National University, Daegu, Korea, The Republic of
Introduction: Salmonella is one of the most common foodborne pathogens and causes severe illnesses including typhoid, enterocolitis and bacteremia. For the prevention and control of salmonellosis, the timely and rapid detection of Salmonella in food is required. Bacteriophages are necessary for on-site applicable biosensor method as bio-recognition elements for detection.

Purpose: The purpose of this study was to isolate and characterize new bacteriophage as a bio-recognition element for the development of on-site applicable biosensor. 

Methods: Bacteriophage against Salmonella Enteritidis (referred as KFS-SE) was isolated and purified from waste water of chicken plants using a plaque assay and CsCl gradient ultracentrifugation. A selectivity study of the KFS-SE was performed with 14 other competitive foodborne pathogens using a dot assay. The morphological characteristics of the KFS-SE were investigated by using TEM. One-step growth curve of KSE-SE was investigated using the plaque assay in order to determine the latent period. Stability of the KSE-SE was examined under various range of pH and temperatures, and at various organic solvent (chloroform, diethylether and ethanol) for employing isolated bacteriophages.

Results: KFS-SE bacteriophages against Salmonella Enteritidis was isolated and purified and its final concentration was determined to be 3.57 × 1012 PFU/ml. KFS-SE bacteriophage showed the excellent selectivity against Salmonella Enteritidis only. The TEM analysis revealed that the KFS-SE consisted of a icosahedral head (64.3 ± 3.70 nm) and a long contractile tail (239 ± 7.21 nm). The latent time of the KFS-SE was calculated to be 20 min. The optimal ranges of pH and temperature were determined to be pH 3-11 and 4-60ºC, respectively. Any detrimental effect of the KFS-SE on its lytic activity did not observed in various organic solvents, except for ethanol treatment.

Significance: Therefore, the KFS-SE showed sufficient possibility as a new bio-recognition element for the rapid and on-site applicable biosensor method.

Back to: Poster Session 1 – Produce, Meat, Poultry and Eggs, Non-microbial Food Safety; Laboratory and Detection Methods; Communication Outreach and Education; Seafood; Antimicrobials; Food Toxicology
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