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Food Microbiol. 2018 Dec;76:304-309. doi: 10.1016/j.fm.2018.06.002. Epub 2018 Jun 1.

Microencapsulation of a Staphylococcus phage for concentration and long-term storage.

Author information

1
Département de Biochimie et de Microbiologie, Faculté des Sciences et de Génie, Groupe de Recherche en écologie Buccale, Faculté de Médecine Dentaire, Félix d'Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec, G1V 0A6, Canada.
2
Research and Development Centre of Saint-Hyacinthe, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec, J2S 8E3, Canada.
3
Department of Behavioral Science, University of Texas MD Anderson Cancer Center, Houston, TX 77030, United States.
4
Research and Development Centre of Saint-Hyacinthe, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, Saint-Hyacinthe, Québec, J2S 8E3, Canada; Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, G1V 0A6, Canada. Electronic address: claude.champagne@agr.gc.ca.

Abstract

In an effort to reduce food safety risks, virulent phages are investigated as antibacterial agents for the control of foodborne pathogens. The aim of this study was to evaluate microencapsulation (ME) as a tool to concentrate and store staphylococcal bacteriophages. As a proof of concept, phage Team1 belonging to the Myoviridae family was microencapsulated in alginate gel particles of 0.5 mm (micro-beads) and 2 mm (macro-beads) of diameter. Gel contraction occurred during the hardening period in the CaCl2 solution, and the diameters of the initial alginate droplets shrunk by 16% (micro-beads) and 44% (micro-beads). As compared to the phage counts in the alginate solution, this contraction resulted in the increase of the phage titers, per g of alginate gel, by factors of 2 (micro-beads) and 6 (micro-beads). The encapsulation yield was highest in the macro-beads. Although phage Team1 was successfully frozen in beads, ME did not improve phage stability to freeze-drying. The addition of glycerol protected the microencapsulated phages during freezing but had no effect on free phage suspensions. Finally, ME improved storage stability at 4 °C but had no impact on freezing or drying over three months of storage.

KEYWORDS:

Bacteriophage; Encapsulation; Storage stability

PMID:
30166155
DOI:
10.1016/j.fm.2018.06.002

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