Work

Characterization of a novel bacteriophage pVp-JHP1101 and its application for biocontrol of Vibrio parahaemolyticus in clams

Year: 2025

Type: article

Abstract: Vibrio parahaemolyticus is widely recognized as a major foodborne pathogen, particularly linked to the consumption of raw or undercooked bivalve mollusks. The emergence of multidrug-resistant strains in recent years has heightened public health concerns. This has prompted the use of bacteriophages as a promising alternative for controlling bacterial pathogens. In this study, we isolated and characterized a novel bacteriophage, pVp-JHP1101, targeting V. parahaemolyticus SNUVpS-1 from clams. Bacterial lysis assays confirmed its ability to suppress bacterial growth in vitro . pVp-JHP1101 exhibited selective infectivity toward Harveyi clade strains among the various Vibrio strains. Stability tests showed that pVp-JHP1101 was highly stable across a wide range of temperatures (−20 °C–50 °C) and retained infectivity over a broad pH range (pH 3–11). The genome consisted of 230,423 bp with 261 predicted open reading frames, including a putative nuclear shell protein, and lacked tRNA genes, virulence factors, or antibiotic resistance genes. Based on low genomic similarity and phylogenetic distinction from known phages, pVp-JHP1101 is proposed as a candidate for a novel genus, for which we suggest the name Pvpjhpvirus . pVp-JHP1101 remained highly stable under clam wet-packaging conditions at both 4 °C and 27 °C for 24 h. Notably, pVp-JHP1101 eliminated V. parahaemolyticus in clams at 4 °C after 72 h and reduced bacterial load by 3.53 log CFU/g at 27 °C, demonstrating its practical efficacy. These findings suggest that pVp-JHP1101 is a promising biocontrol agent for mitigating V. parahaemolyticus contamination in the food industry.

Source: LWT

DOI: 10.1016/j.lwt.2025.118755