Bacteriophages and dairy fermentations

Marcó, Mariángeles Briggiler; Moineau, Sylvain; Quiberoni, Andrea del Luján

doi:10.4161/bact.21868

Cited by 183 publications

(126 citation statements)

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“…Infection by phages of Lc . lactis results in partial or complete interruption of fermentation leading to significant economic losses due to longer processing time, waste of ingredients, reduced product quality and consistency, as well as growth of spoilage microorganisms and pathogens [10]. Infection by phages of Leuconostoc strains are generally less detrimental but might result in loss of the desired flavor and aroma of the final product, or lack of sufficient eye formation in, e.g., blue mold cheese.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, activity tests are based on assessment of a decrease in acid production [10]. Another indirect but rapid phage detection method, which is based on detection of changes in the electrical conductance of milk due to a decrease in lactic acid production when a phage infection occurs, has been shown to be applicable to dairy phages [18].…”

Section: Introductionmentioning

confidence: 99%

“…Another indirect but rapid phage detection method, which is based on detection of changes in the electrical conductance of milk due to a decrease in lactic acid production when a phage infection occurs, has been shown to be applicable to dairy phages [18]. However, it requires a suitable bacterial host to grow on the microelectrode surface [10]. …”

Section: Introductionmentioning

confidence: 99%

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A high-throughput qPCR system for simultaneous quantitative detection of dairy Lactococcus lactis and Leuconostoc bacteriophages

et al. 2017

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Simultaneous quantitative detection of Lactococcus (Lc.) lactis and Leuconostoc species bacteriophages (phages) has not been reported in dairies using undefined mixed-strain DL-starters, probably due to the lack of applicable methods. We optimized a high-throughput qPCR system that allows simultaneous quantitative detection of Lc. lactis 936 (now SK1virus), P335, c2 (now C2virus) and Leuconostoc phage groups. Component assays are designed to have high efficiencies and nearly the same dynamic detection ranges, i.e., from ~1.1 x 105 to ~1.1 x 101 phage genomes per reaction, which corresponds to ~9 x 107 to ~9 x 103 phage particles mL-1 without any additional up-concentrating steps. The amplification efficiencies of the corresponding assays were 100.1±2.6, 98.7±2.3, 101.0±2.3 and 96.2±6.2. The qPCR system was tested on samples obtained from a dairy plant that employed traditional mother-bulk-cheese vat system. High levels of 936 and P335 phages were detected in the mother culture and the bulk starter, but also in the whey samples. Low levels of phages were detected in the cheese milk samples.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A high-throughput qPCR system for simultaneous quantitative detection of dairy Lactococcus lactis and Leuconostoc bacteriophages

et al. 2017

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“…Однако зачастую отмечается снижение скорости молочнокислого брожения. Многочисленные исследования показали, что в 80-90% таких случаев причиной этого являлись бактериофаги (Gibshman, 1948;1955;Nepomnyashchaya et al, 1961;Lawrence, Gilles, 1973;Гудков, 1976;Brussow, 2001;McGrath, Fitzgerald, 2004;Sanlibaba, Akcelic, 2005;Moineau, 2005;Szczepanska, 2007;Marcy, Moineau, 2012;Sorokina, 2013;. Поэтому при отборе заквасочных штаммов для использования в биотехнологиях необходимо учитывать признак фагоустойчивости (Ganina et al, 1991;Dworkin, 2006).…”

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Изучение Разнообразия Ассоциаций Фагов Гомологичных Молочнокислым Бактериям

Odegov¹,

Dorofeev²,

Иркитова³

et al. 2017

Ukr J Ecol

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Information on the ecology of the "phage-bacterial host" system is given. The interaction of cultures of lactococci from the collection of the Siberian Research Institute of Cheese with associations of phages was investigated. Infection of sensitive cells with bacteriophage led to cell lysis, which was manifested by negative colonies on the lawn of a lactococcal culture. Characteristics of the biological properties of bacteriophages in the composition of phage associations are given (lytic activity, spectrum of lytic activity, specificity of action). Differentiation of species lysotypes of bacteriophages of mesophilic lactococci, selected at a single cheese enterprise in the Altai Territory was noted. The index of the lytic activity of the investigated phage associations ranged from 0.19 (sample of Lactococcus lactis subsp. Lactis biovar diacetylactis) to 0.24 (sample of Lactococcus lactis subsp. Lactis) from studied strains. The value of the lyotype updated coefficient for the entire array of data varied from 0.25 to 1.00. It is concluded that the specificity of cheese biotechnology together with the evolutionary and genetic determinants of the microworld predetermine a constant high risk of cell phagolysis of starter cultures. Experimental studies confirmed the need to consider the phagocyte of lactic acid bacteria in biotechnology. Приведены сведения по экологии системы «фаг-бактериальный хозяин». Исследовано взаимодействия культур лактококков из коллекции Сибирского НИИ сыроделия с ассоциациями фагов. Инфицирование чувствительных клеток бактериофагом приводило к лизису клеток, проявившееся негативными колониями на газоне культуры лактококка. Дана характеристика биологических свойств бактериофагов в составе фаговых ассоциаций (литическая активность, спектр литической активности, специфичность действия). Отмечена дифференциация видовых лизотипов бактериофагов мезофильных лактококков, отобранных на одном сыродельном предприятии в Алтайском крае.Индекс литической активности исследуемых фаговых ассоциаций находится в пределах от 0,19 (выборка Lactococcus lactis subsp. lactis biovar diacetylactis) до 0,24 (выборка Lactococcus lactis subsp. lactis) из числа исследуемых штаммов.Величина коэффициента обновления лизотипа для всего полученного массива данных варьировала в диапазоне от

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“…Although huge efforts are made to prevent and control phage levels, phage infections 652 regularly cause disruptions in production and product downgrading (Marco et al, 2012).…”

mentioning

confidence: 99%