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September 5, 2025BMC Research NotesOpen Access

Isolation and molecular characterization of bacteriophages isolated from lake water and their application in foods against Bacillus cereus

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Bacteriophage BC-VP achieved a 93% reduction in Bacillus cereus in pasteurized milk, while BC-AJ reduced it by 90%.
Isolation resulted in high bacteriophage titers, BC-VP (1.16 × 10^9 PFU/mL) and BC-AJ (1.72 × 10^8 PFU/mL), targeting multiple bacteria.
Molecular characterization identified BC-VP as 96.88% virulent and confirmed the absence of antibiotic resistance genes.
Morphological analysis classified BC-VP under the Myoviridae family and showed efficacy against food spoilage bacteria.

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Isolation and characterization of bacteriophages reduces contamination in food, suggesting efficacy in food safety.

Rizkinata et al. (2025) studied this question.

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