2023
DOI: 10.1186/s12985-023-02036-9
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Isolation and characterization of a novel phage belonging to a new genus against Vibrio parahaemolyticus

Abstract: Background Vibrio parahaemolyticus is a major foodborne pathogen that contaminates aquatic products and causes great economic losses to aquaculture. Because of the emergence of multidrug-resistant V. parahaemolyticus strains, bacteriophages are considered promising agents for their biocontrol as an alternative or supplement to antibiotics. In this study, a lytic vibriophage, vB_VpaM_R16F (R16F), infecting V. parahaemolyticus 1.1997T was isolated, characterized and evaluated for its biocontrol p… Show more

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Cited by 10 publications
(2 citation statements)
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“…To determine whether there are lipids in the viral capsid, the sensitivities of the phages to chloroform were examined. The method of chloroform susceptibility test was performed as previously described by Yubing Chen et al with slight changes (Chen et al, 2023). In brief, 1 mL phage suspension was mixed with 100 µL chloroform, the mixture was vigorously shaken for 1 min and then incubated at room temperature for 30 min.…”
Section: Chloroform Susceptibility Testmentioning
confidence: 99%
“…To determine whether there are lipids in the viral capsid, the sensitivities of the phages to chloroform were examined. The method of chloroform susceptibility test was performed as previously described by Yubing Chen et al with slight changes (Chen et al, 2023). In brief, 1 mL phage suspension was mixed with 100 µL chloroform, the mixture was vigorously shaken for 1 min and then incubated at room temperature for 30 min.…”
Section: Chloroform Susceptibility Testmentioning
confidence: 99%
“…A one-step growth experiment was performed to determine the phage's life cycle [71]. Briefly, 1 mL of early-phase host culture was infected with the phage at an MOI of 0.01 and allowed to adsorb for 15 min at room temperature in the dark.…”
Section: One-step Growth Curvementioning
confidence: 99%