1株沙门氏菌噬菌体的分离鉴定及其抑菌效果研究

周军; 黄俊清; 杜婷婷; 秦金梦; 张思威; 孙世彪; 孙新城

doi:10.12187/2026.01.006

February 2026

Article Contents

ZHOU Jun, HUANG Junqing, DU Tingting, et al. Isolation, identification and antibacterial effect of a Salmonella phage[J]. Journal of Light Industry, 2026, 41(1): 59-68. doi: 10.12187/2026.01.006

Citation: ZHOU Jun, HUANG Junqing, DU Tingting, et al. Isolation, identification and antibacterial effect of a Salmonella phage[J]. Journal of Light Industry, 2026, 41(1): 59-68. doi: 10.12187/2026.01.006 shu

Isolation, identification and antibacterial effect of a Salmonella phage

ZHOU Jun ^1,4 ,
HUANG Junqing ² ,
DU Tingting ² ,
QIN Jinmeng ² ,
ZHANG Siwei ² ,
SUN Shibiao ² ,
SUN Xincheng ^2,3,4,5,,

1. College of Materials and Chemical Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462300, China;
4. Henan Collaborative Innovation Centre of Food Production Safety, Zhengzhou 450001, China;
5. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China

Corresponding author: SUN Xincheng, biosxc@126.com
Received Date: 2025-03-26
Accepted Date: 2025-09-03

Abstract

【Objective】 This study aims to explore the antibacterial effect of phages on Salmonella in food. 【Methods】 Phages were isolated and purified from wastewater samples collected from a wastewater treatment plant in Zhengzhou, with Salmonella typhimurium as the host bacterium, by the double-layer agar plate method. Their biological characteristics, genomic features, and antibacterial effects on S.typhimurium in artificially contaminated milk and egg white were investigated. 【Results】 The optimal multiplicity of infection (MOI) of the isolated and purified phage ST-1 was 0.1, with a maximum titer of 10.45 lg PFU/mL. Its latent period was 20 min, the lysis period was 70 min, and the burst size was approximately 106.5 PFU/cell. It had a narrow host range, being able to lyse only S.typhimurium and Streptococcus pneumoniae. It exhibited good stability, maintaining activity within a temperature range of 30~60 ℃ and a pH range of 5~10, while also being insensitive to chloroform. Phage ST-1 belongs to the order Caudovirales. Its genome size is 84 672 bp, with a GC content of 38.82%, and it contains 142 open reading frames (ORFs). It does not carry resistance genes or virulence genes and can significantly inhibit the growth of S.typhimurium in artificially contaminated milk and egg white. 【Conclusion】 Phage ST-1 has high lysis efficiency, good thermal stability, acid-base tolerance, safety, and control effects, which can provide a reference for the development of targeted biocontrol agents against Salmonella.
- Salmonella,
- phage,
- biological characteristic,
- genomic feature,
- antibacterial effect
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Isolation, identification and antibacterial effect of a Salmonella phage

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