Isolation and Characterization of Lytic Bacteriophages Specific to Foodborne Pathogenic Pseudomonas aeruginosa and Use as a Biopreservative in Chicken Meat

In this study, bacteriophages specific to Pseudomonas aeruginosa strains were isolated from wastewaters, and their potential to be used as a bioprotective in chicken meat was investigated. Then, among the 35 isolated bacteriophages, two phages (vB_PaeS-K10 and vB_PaeS-K13) with a wide host cell range and strong clear plaque formation were selected and their morphological, physical-chemical, and genetic properties and their inhibitory effects against the host cell in chicken meat were determined. As a consequence of the examination by TEM (transmission electron microscopy), vB_PaeS-K10 and vB_PaeS-K13 phages belong to the family Siphoviridae of the order Caudovirales. The genome size, multiplicity of infection value, latent period, burst time, and burst size of vB_PaeS-K10 phage were 54.20 kb, 10, 75 min, 30 min, and 34.86, respectively, whereas those of vB_PaeS-K13 phage were 44.06 kb, 0.01, 20 min, 35 min, and 35.95. Both of them were resistant to high temperature and entirely active between pH 3 and 12, and the rate of absorption of the phages against their host cells increased with Ca2+ ions. Lytic activity test revealed that both phages reduced host cell density in LB broth at 4 degrees C and 37 degrees C. Moreover, vB_PaeS-K10 and vB_PaeS-K13 phages lethally infect P. aeruginosa at 4 degrees C in chicken meat, and this situation is the evidence of their potential to be utilized as bioprotective in chicken meat.