Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Studies on Lytic, Tailed Bacillus cereus-specific Phage for Use in a Ferromagnetoelastic Biosensor as a Novel Recognition Element

  • Choi, In Young (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Park, Joo Hyeon (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Gwak, Kyoung Min (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Kim, Kwang-Pyo (Department of Food Science and Technology, Chonbuk National University) ;
  • Oh, Jun-Hyun (Department of Plant and Food Sciences, Sangmyung University) ;
  • Park, Mi-Kyung (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2017.10.23
  • Accepted : 2017.12.20
  • Published : 2018.01.28
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Abstract

This study investigated the feasibility of the lytic, tailed Bacillus cereus-specific phage for use in a ferromagnetoelastic (FME) biosensor as a novel recognition element. The phage was immobilized at various concentrations through either direct adsorption or a combination of 11-mercapto-1-undecanoic acid (11-MUA) and [N-(3-dimethylaminopropyl)-N'-carbodiimide hydrochloride and N-hydroxysuccinimide (EDC/NHS)]. The effects of time and temperature on its lytic properties were investigated through the exposure of B. cereus (4 and 8 logCFU/ml) to the phage (8 logPFU/ml) for various incubation periods at $22^{\circ}C$ and at various temperatures for 30 and 60 min. As the phage concentration increased, both immobilization methods also significantly increased the phage density (p < 0.05). SEM images confirmed that the phage density on the FME platform corresponded to the increased phage concentration. As the combination of 11-MUA and EDC/NHS enhanced the phage density and orientation by up to 4.3-fold, it was selected for use. When various incubation was conducted, no significant differences were observed in the survival rate of B. cereus within 30 min, which was in contrast to the significant decreases observed at 45 and 60 min (p < 0.05). In addition, temperature exerted no significant effects on the survival rate across the entire temperature range. This study demonstrated the feasibility of the lytic, tailed B. cereus-specific phage as a novel recognition element for use in an FME biosensor. Thus, the phage could be placed on the surface of foods for at least 30 min without any significant loss of B. cereus, as a result of the inherent lytic activity of the B. cereus-specific phage as a novel recognition element.

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