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Characteristics of three listeriaphages isolated from N ew Z ealand seafood environments
Author(s) -
Arachchi G.J. Ganegama,
Mutukumira A.N.,
DiasWanigasekera B.M.,
Cruz C.D.,
McIntyre L.,
Young J.,
Flint S.H.,
Hudson A.,
Billington C.
Publication year - 2013
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12332
Subject(s) - virulence , listeria monocytogenes , biology , listeria , microbiology and biotechnology , host (biology) , isolation (microbiology) , bacteriophage , food science , bacteria , escherichia coli , ecology , genetics , gene
Abstract Aim To isolate and characterize listeriaphages from seafood environments. Methods and Results Listeriaphages (phages) isolated from seafood environments were distinguished by physical and biological techniques including restriction digestion of phage DNA . Three phages belonged to order Caudovirales and showed psychrotrophic characteristics. The phages had broad host ranges against 23 Listeria strains by productive infection or at least by adsorption. At 15 ± 1°C, adsorption rate constants of the three phages ranged from 8·93 × 10 −9 to 3·24 × 10 −11 ml min −1 across different L isteria monocytogenes strains. In indicator hosts, the mean burst sizes of phages L i MN 4 L , L i MN 4p and L i MN 17 were c . 17, 17 and 11 plaque‐forming units ( PFU ) per cell, respectively, at 15 ± 1°C. The respective latent periods were c . 270 min for phages L i MN 4p and L i MN 17, whereas for phage L i MN 4 L , it was c . 240 min. Conclusions The three virulent psychrotrophic phages isolated from seafood‐processing environments had broad host ranges and low productive replication. These characteristics suggest that the phages may be suitable as passive biocontrol agents against seafood‐borne L . monocytogenes . Significance and Impact of the Study This is the first report on the isolation of autochthonous virulent listeriaphages from seafood‐processing environments and information on single‐step replication and adsorption characteristics of such listeriaphages.