Isolation and Identification of Pseudomonas spp. from Fresh-cut Chrysanthemum, Lettuce, and Purple Cabbage and Preliminary Screening of Their Phages
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Abstract:
Fresh-cut vegetables are an important source of minerals and vitamins for human beings; Pseudomonas spp. are mainly responsible for spoilage of fresh-cut vegetables. To control Pseudomonas spp. contamination of fresh-cut vegetables, Pseudomonas spp. culture media and 16S rRNA gene sequence analysis were used to isolate and identify Pseudomonas spp. in fresh-cut bitter chrysanthemum, lettuce, and purple cabbage. Two strains of Pseudomonas aeruginonas, one strain of Pseudomonas fluorescens, and one strain of Pseudomonas hunanensis were screened. P. aeruginosas and P. fluorescens were re-inoculated into the three types of fresh-cut vegetables respectively, and results confirmed that P. aeruginosa had stronger spoilage ability. Spoilage rate under the influence of the same Pseudomonas spp. decreased in the following order: bitter chrysanthemum > lettuce > purple cabbage. The phages vB_Pae_503-1 and vB_Pfl_503-2 were screened and isolated by the double-layer agar plate method when P. aeruginosa and P. fluorescens were respectively used as the hosts. Results of bacteriostatic experiments indicate that phages can effectively inhibit the growth of Pseudomonas spp.
