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Food Environ Virol. 2017 Sep;9(3):260-269. doi: 10.1007/s12560-017-9284-6. Epub 2017 Feb 15.

Isolation and Characterization of Bacillus cereus Bacteriophages from Foods and Soil.

Author information

1
Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea.
2
Department of Food Science and Technology, College of Biotechnology and Agriculture Resource, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea.
3
National Institute of Animal Science, Rural Development Administration, Jeonju, Jeollabuk-do, 54875, Republic of Korea.
4
Department of Food and Nutrition, College of Biotechnology and Agriculture Resource, Chung-Ang University, Seodongdaero, Daeduck, Anseong, Gyeonggi, 17546, Republic of Korea. cchoi@cau.ac.kr.

Abstract

The aim of this study was to isolate and characterize Bacillus cereus bacteriophages of various origins. Twenty-seven bacteriophages against B. cereus were isolated from various Korean traditional fermented foods and soils. Plaque size, transmission electron microscopy, virulence profile, and in vitro lytic activity of bacteriophage isolates were examined. Transmission electron microscopy confirmed B. cereus bacteriophages belonging to the family Siphoviridae. Among B. cereus bacteriophages with broad host range, 18 isolates (66.7%) did not harbor any B. cereus virulence factors. Among them, bacteriophage strain CAU150036, CAU150038, CAU150058, CAU150064, CAU150065, and CAU150066 effectively inhibited B. cereus in vitro within 1 h. Therefore, they are considered potential candidates for controlling the contamination of B. cereus in food or other applications.

KEYWORDS:

Bacillus cereus; Bacteriophages; Characterization; Inhibition; Isolation; Virulence factor

PMID:
28205130
DOI:
10.1007/s12560-017-9284-6
[Indexed for MEDLINE]

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