Characterization of endolysins from bacteriophage LPST10 and evaluation of their potential for controlling Salmonella Typhimurium on lettuce

摘要: Abstract Salmonella strains pose a great challenge to food safety. The exploration of bacteriophage endolysins can be valuable measure for the prevention propagation in food, feed and agricultural products. current study aims obtain that efficiently lyse Typhimurium (S. Typhimurium). Two possible LysWL59 LysWL60 from LPST10 were identified, prepared, characterized. Afterward, was utilized reduction S. Tris-HCl buffer or on lettuce. results revealed both displayed broad lytic activity against chloroform treated Gram-negative bacteria. more stable remained active at pH ranging 6.0 10.0, temperatures 4 90 °C. LysWL59, combination with outer membrane permeabilizing agents, had ability reduce viable lettuce, 2.50 μmoL/L 0.50 mmoL/L EDTA decreased by 93.03% within 1 h To best our knowledge, superior previously reported strains, especially Salmonella. Therefore, represents promising agent contamination. This provides insights into control pathogens using endolysins.