Inactivation of Escherichia coli O157:H7 treated by poly‐L‐lysine‐coated bacteriophages liposomes in pork
2018
Lin, Lin | Zhu, Yulin | Cui, Haiying
The efficacy of bacteriophages as antibacterial agents has fostered the approval and commercialization of several products intended to reduce the risk of food corruption by bacterium. This study investigated the antibacterial activity and mechanism of bacteriophages against Escherichia coli O157:H7. Around 3.75 log cfu/mL reductions in E. coli O157:H7 populations were observed after 10⁹ PFU/mL bacteriophages treatment for 12 hr. Subsequently, bacteriophages were incorporated into a liposome system to improve its chemical stability. Then, poly‐L‐lysine (PLL) was used to further enhance the stability of bacteriophages liposomes. The optimal PLL‐coated bacteriophage liposomes encapsulated 0.2 × 10¹¹ PFU/mL bacteriophages, with polydispersity index (PDI) of 0.268, zeta potential of 21.8 mV, and encapsulation efficiency of 57.59%. In addition, long‐term antibacterial activity illustrated bacteriophages encapsulated in PLL‐coated liposome could extend the treatment time, achieving 2.44 log cfu/mL reductions in E. coli O157:H7 population after 1 day incubation in pork suspension. PRACTICAL APPLICATIONS: The prepared poly‐L‐lysine‐coated bacteriophage liposomes exhibited a promising prospect for biocontrol of Escherichia coli O157:H7 in pork and their further products, without significant impacts on the quality of pork products. The results obtained in this study may provide theoretical basis for meats preservation and broaden the antimicrobial application of bacteriophage in food industries.
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