Isolation and relationship analysis of Listeria phages with various serotype hosts and morphological characterization

Table 3 Sensitivity of various serotypes strains to different phage groups

Phage group	Source	Serotype 1/2a	Serotype 1/2b	Serotype 1/2c	Serotype 4b	Serotype 4d	Serotype 4a	Serotype 4c	Serotype 3a	Serotype 3b
BHRP	FE	8 (100.00%)	8 (100.00%)	8 (100.00%)	8 (100.00%)	8 (100.00%)	8 (100.00%)	8 (100.00%)	8 (100.00%)	8 (100.00%)
	NE	25 (100.00%)	25 (100.00%)	25 (100.00%)	25 (100.00%)	25 (100.00%)	25 (100.00%)	25 (100.00%)	25 (100.00%)	25 (100.00%)
	Total	33 (100.00%)	33 (100.00%)	33 (100.00%)	33 (100.00%)	33 (100.00%)	33 (100.00%)	33 (100.00%)	33 (100.00%)	33 (100.00%)
MHRP	FE	37 (94.87%)	36 (92.31%)	39 (100.00%)	39 (100.00%)	35 (89.74%)	39 (100.00%)	39 (100.00%)	35 (89.74%)	28 (71.79%)
	NE	152 (92.12%)	135 (81.82%)	162 (98.18%)	165 (100.00%)	157 (95.15%)	164 (99.39%)	163 (98.79%)	133 (80.61%)	137 (83.03%)
	Total	189 (92.65%)	171 (83.82%)	201 (98.53%)	204 (100.00%)	192 (94.12%)	203 (99.51%)	202 (99.02%)	168 (82.35%)	165 (80.88%)
NHRP	FE	3 (37.50%)	4 (50.00%)	2 (25.00%)	8 (100.00%)	7 (87.50%)	8 (100.00%)	7 (87.50%)	5 (62.50%)	0 (0.00%)
	NE	30 (62.50%)	19 (39.58%)	33 (68.75%)	46 (95.83%)	35 (72.92%)	47 (97.92%)	46 (95.83%)	26 (54.17%)	13 (27.08%)
	Total	33 (58.93%)	23 (41.07%)	35 (62.50%)	54 (96.43%)	42 (75.00%)	55 (98.21%)	53 (94.64%)	31 (55.36%)	13 (23.21%)

The numbers in the table represent the positive lysis count (serotype sensitivity rate). The serotype sensitivity rate is calculated as follows: Sensitivity rate = (1- number of serotype strains not lysed by phages / total number of phages tested for this serotype) * 100%. FE, food-related environment; NE, natural environment

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