Vibrio vulnificus is a major food-borne pathogen that causes septicemia and cellulitis with a mortality rate of >50%. However, there are no efficient natural food preservatives or biocontrol agents to control V. vulnificus in seafood. In this study, we isolated and characterized a novel bacteriophage VVP001. Host range and transmission electron microscopy morphology observations revealed that VVP001 belongs to the family Siphoviridae and specifically infects V. vulnificus. Phage stability tests showed that VVP001 is stable at a broad temperature range of −20 °C to 65 °C and a pH range from 3 to 11, which are conditions for food applications (processing, distribution, and storage). In vitro challenge assays revealed that VVP001 inhibited V. vulnificus MO6-24/O (a clinical isolate) growth up to a 3.87 log reduction. In addition, complete genome analysis revealed that the 76 kb VVP001 contains 102 open reading frames with 49.64% G + C content and no gene encoding toxins or other virulence factors, which is essential for food applications. Application of VVP001 to fresh abalone samples contaminated with V. vulnificus demonstrated its ability to inhibit V. vulnificus growth, and an in vivo mouse survival test showed that VVP001 protects mice against high mortality (survival rate >70% at a multiplicity of infection of 1000 for up to 7 days). Therefore, the bacteriophage VVP001 can be used as a good natural food preservative and biocontrol agent for food applications.

创伤弧菌是一种主要的食源性病原体，可导致败血病和蜂窝组织炎，死亡率> 50％。但是，有没有有效的天然食品防腐剂或生物防治剂来控制V。海鲜中的创伤。在这项研究中，我们分离并鉴定了新型噬菌体VVP001。宿主范围和透射电子显微镜的形态观察表明，VVP001属于家庭长尾噬菌体科和具体感染V。创伤。噬菌体稳定性测试表明，VVP001在-20°C至65°C的宽温度范围和3至11的pH范围内稳定，这是食品应用（加工，分配和储存）的条件。体外挑战实验表明，VVP001抑制V。创伤MO6-24 / O（临床分离株）生长最多可降低3.87 log。此外，完整的基因组分析表明，76 kb VVP001包含102个开放阅读框，其中G + C含量为49.64％，并且没有编码毒素或其他毒力因子的基因，这对于食品应用而言是必不可少的。VVP001在新鲜V污染鲍鱼样品中的应用。Vulnificus表现出抑制V的能力。创伤生长和体内小鼠存活试验表明，VVP001保护小鼠免受高死亡率（在感染1000次后最多7天，存活率> 70％）。因此，噬菌体VVP001可以用作食品中良好的天然食品防腐剂和生物防治剂。