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Characterization of Bdellovibrio-and-like Organisms (BALO) Strain 2gs and the Application in Controlling Salmonella Sp. Growth on Tilapia Fish

Author: LuFeng
Tutor: CaiJunPeng
School: South China University of Technology
Course: Microbiology
Keywords: Bdellovibrio Pathogens Appraisal Cracking Eliminate
CLC: S948
Type: Master's thesis
Year: 2011
Downloads: 21
Quote: 0
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Abstract


The Bdellovibrio gram-negative bacteria with similar phage function, some can cause food poisoning in humans (potential) pathogens a good cleavage Clear effect. In this study, using double-plate method (Stolp and Starr 1963), host bacterium Escherichia coli (E. coli DH5α), the of a typical Bdellovibrio features pure strains isolated from Guangdong, a freshwater pond sediment. Preliminary identification of strains of Bdellovibrio morphology was observed in control \These strains of Bdellovibrio named BD2GS, part of the 16S rDNA gene and 16S-23S rDNA ITS gene PCR amplification, sequencing, splicing, and evolutionary distance analysis confirmed that the bacteria may the Bdellovibrio swallow the bacteria Vibrio (Peredibacter) is a new species. Select the laboratory preserved 31 (potential) pathogens as tested bacteria culture DNB double flat these strains Bdellovibrio cracking capacity analysis. Lysis spectrum Experimental results show the Bdellovibrio BD2GS 67.7% cleavage rate of these 31 common pathogenic. Vibrio (15), Salmonella (5) and 10 (potential) pathogens cracking capacity reached 60%, 100% and 50.0%, respectively. Cleavage of and Bdellovibrio BD2GS is pathogen species and strain-specific. Finally, the use of Bdellovibrio BD2GS on Salmonella typhimurium, fresh tilapia fillets to eliminate experimental results show save 24h period, the three indicators of the combination of color, odor and texture Bdellovibrio BD2GS quality of treated fillets excellent in the control group, visible Bdellovibrio treatment to keep the fillets quality had a significant effect. Bdellovibrio treatment had no significant effect on the pH of fillets. Growth of the control of Salmonella typhimurium Bdellovibrio BD2GS processing groups in the 3-12h the saving time can be significantly (p lt; 0.05). 12h preservation period, the increase in the number of Salmonella typhimurium 0.96log, the Bdellovibrio high density and low density group increased 0.59log and 0.56log. 9h moment two vermiculite the Vibrio BD2GS treated to eliminate the effect of the presence of Salmonella typhimurium significant difference (p lt; 0.05), low density group and high-density group compared with the control group to control the number of Salmonella typhimurium. for 0.50log and 0.24log that eliminate the of Bdellovibrio low density group better in the Bdellovibrio high density group. Elimination of experimental results show that the Bdellovibrio in has a good prospect in the field of food safety.

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CLC: > Agricultural Sciences > Aquaculture, fisheries > Fisheries Protection > Fisheries pharmacology, pharmacology
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