Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(5): 745-753
Characteristics for phage-encoded cell wall hydrolase of LysSAP27 to reduce staphylococcal food poisoning
Do-won Park1 • Young-Duck Lee2 • Jong-Hyun Park1
1 Department of Food Science and Biotechnology, College of Bionano Technology, Gachon University, Seongnam 13120, Republic of Korea 2 Department of Food Science and Engineering, Seowon University, Cheongju 28674, Republic of Korea
To reduce staphylococcal food poisoning (SFP), a phage-encoded cell wall hydrolase called endolysin has emerged as an attractive antibacterial agent. In this study, the Staphylococcus aureus infecting phage vB_SauS-SAP27 (ϕSAP27) was isolated from sewage and characterized morphologically and genetically. ϕSAP27 was identified as Siphoviridae temperate phage, with a genome of 43 kbp. A ϕSAP27 endolysin named LysSAP27 was produced recombinantly in Escherichia coli. LysSAP27 exhibited the highest activity at neutral pH and a temperature of 30 °kC, and its lytic activity was upregulated by calcium ions. Following optimization of the enzymatic conditions, LysSAP27 was applied to S. aureus-contaminated milk. Treatment with 2 lM LysSAP27 led to a significant bactericidal effect, corresponding to a reduction in bacterial titer by 2.8 log CFU/mL within 1 h and 3.4 log CFU/mL within 2 h. Therefore, LysSAP27 could be used as an effective antimicrobial agent to prevent SFP in food.
Bacteriophage · Endolysin · Staphylococcus aureus · Food Poisoning
Food Science and Biotechnology 2021 ; 30(5): 745-753