ABSTRACT
Background: Horizontal gene transfer (HGT) is the most important mechanism in the evolution of new genetic capabilities in bacteria, including specific degradative pathways, virulence factors, and resistance to antibiotics. Among the processes involved in HGT, transduction is noteworthy. This is a mechanism for gene transmission mediated by a bacteriophage that functions both as a reservoir and as a vector of exogenous genes, which remain protected from environmental effects in the bacteriophage's capsid. Within this context, this investigation aimed to evaluate the ability of the generalized transducing bacteriophage P1 to productively infect and transduce in the bacterial species Salmonella bongori. Results: We could establish that a derivative of bacteriophage P1, P1Cm, infects strains of S. bongori with frequencies of lysogenization in the order of ~10−2 lysogens/UFP. Through thermal induction, infective viral progeny was obtained, and we could show that P1Cm readily formed plaques on S. bongori lawns, a phenomenon thus far not reported for other members of the genus Salmonella. Finally, we showed P1Cm-mediated transduction of the model plasmid RP4 at frequencies of ~10−7 transductants/donor. Conclusion: Therefore, bacteriophage P1 can be used as a tool for the genetic manipulation in the species S. bongori.
Subject(s)
Salmonella , Transduction, Genetic , Bacteriophage P1/genetics , Bacteriophage P1/pathogenicity , Capsid , Gene Transfer, Horizontal , Escherichia coli , LysogenyABSTRACT
El uso de bacteriófagos en el biocontrol de patógenos está adquiriendo cada vez más aceptación. En este estudio se evaluó la efectividad de bacteriófagos en la reducción de los recuentos de Salmonella Enteritidis en salmón fresco y ahumado. Para ello, 25 muestras por grupo fueron contaminadas con S. Enteritidis, tratadas con una mezcla de bacteriófagos e incubadas durante 10 días a 18 °C o a 4 °C. A los días 3, 6 y 10 se obtuvo una reducción signiï¬ cativa de los recuentos de S. Enteritidis en las muestras de salmón fresco incubadas a ambas temperaturas: la reducción fue de entre 0,75 y 3,19 log10 UFC/g a 18 °C y de entre 2,82 y 3,12 log10 UFC/g a 4 °C. En salmón ahumado las reducciones fueron menores (entre 1,02 y 1,96 log10 UFC/g a 18 °C y entre 0,50 y 1,16 log10 UFC/g a 4 °C). Los resultados indican que estos bacteriófagos constituyen una potencial herramienta de biocontrol de S. Enteritidis en tejidos de salmón fresco y ahumado. © 2014 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L. Todos los derechos reservados
The use of bacteriophages for the biocontrol of food-borne pathogens is increasingly gaining acceptance. In this study, the effectiveness of bacteriophages to reduce Salmonella Enteritidis counts was evaluated in raw and smoked salmon tissues. Groups of 25 samples each were contaminated with S. Enteritidis, treated with a phage mix and then incubated for ten days at 18 °C and 4 °C. A signiï¬ cant bacterial reduction was obtained on days 3, 6 and 10 in raw salmon samples incubated at 18 °C (from 0.75 to 3.19 log10 CFU/g) and at 4 °C (from 2.82 to 3.12 log10 CFU/g), whereas in smoked salmon lower reductions were achieved (from 1.02 to 1.96 log10 CFU/g at 18°C and from 0.50 to 1.16 log10 CFU/g at 4 °C). These results show the potential effectiveness of this bacteriophage cocktail as a biocontrol agent against S. Enteritidis in raw and smoked salmon tissues