Construction of Salmonella Enteritidis and Salmonella Typhimurium ghosts isolated from retail chicken meat

T. Y. Thung, Y. Z. Chin, M. S. Najwa, A. Ubong, C. Y. New, O. S.B. Ramzi, C. H. Kuan, N. A. Mahyudin, Dayang Fredalina Basri, W. M.R. Che Wan Jasimah, R. Son

Research output: Contribution to journalArticle

Abstract

Salmonellosis is an important public health problem and causes large economic losses in the poultry industry. The emergence of molecular technology has opened various possibilities for constructing tailor-made proteins, particularly protein E from bacteriophage PhiX174 for the production of bacterial ghosts (BGs) applied in vaccines purposes. In the present study, the plamdaPRcI-Elysis plasmid carrying the PhiX174 lysis gene E and thermo-sensitive lamda PR-cl857 regulatory system was constructed. Two Salmonella Enteritidis (SE-2 and SE- 4) and one Salmonella Typhimurium (ST-4) isolates were able to uptake the lysis plasmid via electrotransformation. Generation of ghosts was enhanced by increasing the incubation temperature up to 42°C. Cell viability of SE-2, SE-4 and ST-4 decreased ranging in log 2.7 to log 4.1 cycles after lysis induction. Moreover, SE-2 and SE-4 exhibited the earliest reduction of CFU after 3 h of incubation. Our results may provide a promising avenue for the development of Salmonella BGs vaccines.

Original languageEnglish
Pages (from-to)1826-1830
Number of pages5
JournalInternational Food Research Journal
Volume24
Issue number4
Publication statusPublished - 2017

Fingerprint

Salmonella enteritidis
chicken meat
Salmonella Enteritidis
Salmonella typhimurium
Salmonella Typhimurium
Meat
Chickens
plasmids
Plasmids
Salmonella Vaccines
Bacterial Vaccines
vaccines
Salmonella Infections
poultry industry
salmonellosis
Poultry
bacteriophages
Bacteriophages
cell viability
Cell Survival

Keywords

  • Bacterial ghost
  • Electrotransformation
  • Lysis gene E
  • Salmonella

ASJC Scopus subject areas

  • Food Science

Cite this

Thung, T. Y., Chin, Y. Z., Najwa, M. S., Ubong, A., New, C. Y., Ramzi, O. S. B., ... Son, R. (2017). Construction of Salmonella Enteritidis and Salmonella Typhimurium ghosts isolated from retail chicken meat. International Food Research Journal, 24(4), 1826-1830.

Construction of Salmonella Enteritidis and Salmonella Typhimurium ghosts isolated from retail chicken meat. / Thung, T. Y.; Chin, Y. Z.; Najwa, M. S.; Ubong, A.; New, C. Y.; Ramzi, O. S.B.; Kuan, C. H.; Mahyudin, N. A.; Basri, Dayang Fredalina; Che Wan Jasimah, W. M.R.; Son, R.

In: International Food Research Journal, Vol. 24, No. 4, 2017, p. 1826-1830.

Research output: Contribution to journalArticle

Thung, TY, Chin, YZ, Najwa, MS, Ubong, A, New, CY, Ramzi, OSB, Kuan, CH, Mahyudin, NA, Basri, DF, Che Wan Jasimah, WMR & Son, R 2017, 'Construction of Salmonella Enteritidis and Salmonella Typhimurium ghosts isolated from retail chicken meat', International Food Research Journal, vol. 24, no. 4, pp. 1826-1830.
Thung, T. Y. ; Chin, Y. Z. ; Najwa, M. S. ; Ubong, A. ; New, C. Y. ; Ramzi, O. S.B. ; Kuan, C. H. ; Mahyudin, N. A. ; Basri, Dayang Fredalina ; Che Wan Jasimah, W. M.R. ; Son, R. / Construction of Salmonella Enteritidis and Salmonella Typhimurium ghosts isolated from retail chicken meat. In: International Food Research Journal. 2017 ; Vol. 24, No. 4. pp. 1826-1830.
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