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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(2): 315-320
Development of phage-based assay to differentiate ciprofloxacin resistant and sensitive Salmonella Typhimurium
Nana Nguefang Laure1 • Juhee Ahn1
1 Department of Biomedical Science and Institute of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 24341, Republic of Korea
ABSTRACT
This study was designed to evaluate the possibility of using phage-amplification assay for discriminating between antibiotic-sensitive and antibiotic-resistant Salmonella Typhimurium. The characteristics of Salmonella phage PBST32 were determined by adsorption rate, onestep growth curve, and lytic activity. The ability of phagebased method to detect S. Typhimurium ATCC 19585 (STCIP) was determined in single culture and bacterial mixtures of S. Typhimurium ATCC 19585 (STWT), Klebsiella pneumoniae, and Staphylococcus aureus. The adsorption rates of PBST32 were 95% and 93% against STWT and STCIP after 20 min, respectively. The PBST32 showed latent period of 20 min and average burst size of 90 against STWT and STCIP. The STCIP was selectively detected in mixtures of S. aureus, K. pneumoniae, and STWT by phage amplification assay. These results provide useful information for designing phage amplification method that can differentially detect antibiotic-resistant pathogens.
KEYWORD
Phage · Detection · Foodborne pathogen · Antibiotic resistance · Ciprofloxacin
Food Science and Biotechnology 2021 ; 30(2): 315-320
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