Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Virulence Factors and Stability of Coliphages Specific to Escherichia coli O157:H7 and to Various E. coli Infection

  • Kim, Eun-Jin (Department of Food Science and Biotechnology, Gachon University) ;
  • Chang, Hyun-Joo (Research Group of Food Safety, Korea Food Research Institute) ;
  • Kwak, Soojin (Research Group of Food Safety, Korea Food Research Institute) ;
  • Park, Jong-Hyun (Department of Food Science and Biotechnology, Gachon University)
  • Received : 2016.09.22
  • Accepted : 2016.09.30
  • Published : 2016.12.28
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Abstract

Characteristics of E. coli O157:H7-specific infection bacteriophages (O157 coliphages) and broad-host-range bacteriophages for other E. coli serotypes (broad-host coliphages) were compared. The burst sizes of the two groups ranged from 40 to 176 PFU/infected cell. Distributions of the virulence factors stx1, stx2, ehxA, and saa between the two groups were not differentiated. Broad-host-range coliphages showed lower stability at $70^{\circ}C$, in relation to O157 coliphages. However, O157 coliphages showed high acid and ethanol tolerance by reduction of only 22% and 11% phages, respectively, under pH 3 and 70% ethanol for 1 h exposure. Therefore, these results revealed that the O157 coliphages might be more stable under harsh environments, which might explain their effective infection of the acid-tolerant E. coli O157:H7.

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