Investigation of phage and molasses interactions for the biocontrol of E. coli O157:H7

Author:

Evran Sefika1,Tayyarcan Emine Kubra1,Acar-Soykut Esra2,Guven Burcu1,Durakli-Velioglu Serap3,Boyaci Ismail Hakki1

Affiliation:

1. Department of Food Engineering, Beytepe, Hacettepe University, Ankara, Turkey.

2. Yeniçağa Yaşar Çelik Vocational School, Bolu Abant İzzet Baysal University, Bolu, Turkey.

3. Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdağ, Turkey.

Abstract

Resistance to antibiotics is one of the most critical health problems in the world. Therefore, finding new treatment methods to be used as alternatives to antibiotics has become a priority for researchers. Similar to phages, certain products containing antimicrobial components, such as molasses, are widely used to eliminate resistant bacteria. Molasses has a strong antimicrobial effect on bacterial cells, and this effect is thought to be due to the breakdown of the cytoplasmic cell membrane and cell proteins of the polyphenols in molasses. In the present study, phage–molasses interactions were investigated to examine the effects of concomitant use. It was found that molasses samples increased the size of phage plaques by up to 3-fold, and MIC and 1/2 × MIC concentrations of molasses increased the burst size of phages. Although no synergistic effect was found between the phage and molasses, the antimicrobial activities of the components and the effect of molasses on phage activity were demonstrated.

Publisher

Canadian Science Publishing

Subject

Genetics,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Immunology,Microbiology

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