噬菌體已被開發(fā)為許多植物病原菌有效的生物控制劑并且成為控制系統(tǒng)性疾病感染方法的一部分。噬菌體具有無(wú)毒特性、對(duì)宿主細(xì)菌的特異性、自我復(fù)制、克服細(xì)菌耐藥性的能力和易于生產(chǎn)等優(yōu)點(diǎn),而且噬菌體在生態(tài)系統(tǒng)中無(wú)處不在,并且含量豐富,因此對(duì)噬菌體的分離是相對(duì)較為容易。噬菌體雞尾酒療法通常被用來(lái)控制不同植物病菌的感染,同時(shí)也能預(yù)防耐藥菌的產(chǎn)生�；谝陨咸攸c(diǎn),噬菌體被認(rèn)為是很有前景的生物控制劑,然而在非低溫的保存環(huán)境下,其儲(chǔ)存穩(wěn)定性仍然是一個(gè)重大挑戰(zhàn)然,但是活性噬菌體在土壤中的密度又對(duì)其應(yīng)用的效率是非常關(guān)鍵的。因此,本研究的目的是利用高溫環(huán)境的適應(yīng)性進(jìn)化方式來(lái)篩選貯藏過(guò)程中活性穩(wěn)定的噬菌體,并評(píng)價(jià)與馬鈴薯植株相關(guān)噬菌體混合物在不同環(huán)境中的生存能力。本研究第一部分通過(guò)高溫實(shí)驗(yàn),研究了3種不同馬鈴薯病原菌的噬菌體（Wc4,CX5,PPSG-11）的進(jìn)化過(guò)程。噬菌體經(jīng)過(guò)60°C處理并通過(guò)雙層瓊脂平板篩選活性更穩(wěn)定的子代噬菌體,如此進(jìn)行5個(gè)處理循環(huán)后的進(jìn)化噬菌體和未進(jìn)化的噬菌體在37°C保存60天后,并對(duì)他們的穩(wěn)定性進(jìn)行評(píng)估。結(jié)果表明,在60°C熱處理后,祖先噬菌體（未進(jìn)化的噬菌體）的滴度下降了3.30

【文章來(lái)源】：中國(guó)科學(xué)院大學(xué)(中國(guó)科學(xué)院武漢病毒研究所)湖北省

【文章頁(yè)數(shù)】：70 頁(yè)

【學(xué)位級(jí)別】：碩士

【文章目錄】：
摘要
Abstract
1.0 CHAPTER ONE
    1.1 INTRODUCTION
    1.2 Literature Review
        1.2.1 Bacteriophages
        1.2.2 The structure of Bacteriophages
        1.2.3 Phage classification
        1.2.4 Mechanism of phage propagation
        1.2.5 Bacteriophage control of phytobacteria
        1.2.6 Phage Cocktails
        1.2.7 Phage stability and factors to consider in the application of phages as BCA
        1.2.8 Phage stabilization
        1.2.9 Adaptive phage evolution
    1.3 Problem statement
    1.4 Justification
    1.5 Objectives
2.0 CHAPTER TWO Effects of adaptive evolution on viabilities of bacteriophages against potato bacterial diseasesduring storage
    2.1 Materials and Methods
        2.1.0 Bacterial strains, phages and culture conditions
        2.1.1 Selection of evolution conditions
        2.1.2 Phage Evolution
        2.1.3 Comparison of phage stability
        2.1.4 Determination of the host range and lytic curve pattern of the phages
        2.1.5 Statistical analysis
    2.2 Results
        2.2.1 Selection of evolution conditions
        2.2.2 Phage Evolution
        2.2.3 Comparison of phage stability
            2.2.3.1 Stability of the ancestral and evolved phages at 60°C
            2.2.3.2 Stability of the ancestral and evolved phages at 37° C
        2.2.4 Determination of the host range and lytic curve pattern
    2.3 Discussion
3.0 CHAPTER THREE THE VIABILITY OF A PHAGE COCKTAIL IN POTATO-ASSOCIATEDENVIRONMENT
    3.1 Materials and Methods
        3.1.1 Phage amplification and titering
        3.1.2 Phage cocktail formulation
4 effect on the phage cocktail">        3.1.3 CuSO₄ effect on the phage cocktail
        3.1.4 Survival of the phage cocktail in ultraviolet light
        3.1.5 Persistence of the phage cocktail on potato surface
    3.2 Results
        3.2.1 Phage cocktail formulation
        3.2.2 Cu SO4 effect on the phage cocktail
        3.2.3 Survival of phage cocktail in ultraviolet light
        3.2.4 Persistence of the phage cocktail on potato surface
    3.3 Discussion
4.0 CHAPTER FOUR CONCLUSIONS AND FUTURE PROSPECTS
REFERENCES
ACKNOWLEDGEMENT
APPENDICES
RéSUMé
PUBLICATIONS


【參考文獻(xiàn)】：
期刊論文
[1]Bacteriophages Isolated in China for the Control of Pectobacterium carotovorum Causing Potato Soft Rot in Kenya[J]. Peter Muturi,Junping Yu,Alice Nyambura Maina,Samuel Kariuki,Francis B.Mwaura,Hongping Wei.  Virologica Sinica. 2019(03)



本文編號(hào)：3036812