Systems Microbiology Approach to Meat-Borne Pathogen-Phage Interactions: Decoding Evolutionary Arms Race, Antibiotic Resistance Modulation, and Precision Biocontrol Potential

The Antibiotic-resistant Bacillus spizizenii poses a double hazard to meat products as it can act as a spoiling agent and a reservoir for antibiotic resistance genes (ARGs). The current study investigates the tripartite interaction between B. spizizenii, its bacteriophages, and antibiotic resistance using a systems microbiology approach. In the current study total of 2 bacterial strains of Bacillus spizizenii strains were isolated from meat samples. The 2 isolates were then characterized on the basis of their morphology and microscopic analysis. Biochemical characterization was conducted to characterize isolates of pathogens. All two strains are classified and characterized as Bacillus spizizenii by giving creamy color on LB agar. Biochemical characterization was conducted to characterize isolates of pathogens. The biochemical test results show that isolates don’t react with indole test red test and did react with catalase and motility test. The disk diffusion technique was utilized for testing for antimicrobial sensitivity to a variety of drugs. Oxytetracycline, Kinamycin, Azithromycin, antibiotics disc was used in current study. Because of the emergence of antibiotic resistance, treating Bacillus spizizenii infections with antibiotics is becoming more difficult, necessitating the development of a novel alternative approach. A kind of virus called a bacteriophage was once employed to cure human illnesses caused on by a variety of bacteria. Bacteriophages may be viable options for treating Bacillus spizizenii, given their superior bacterial growth reduction, thermal stability, and host range. Future genetic, physiological, and clinical studies are required to fully characterize bacteriophages against Bacillus spizizenii.