Complete Genome Sequence of Lytic Oenococcus oeni Bacteriophage OE33PA

Jaomanjaka, Féty; Claisse, Olivier; Philippe, Cécile; Marrec, Claire Le

doi:10.1128/mra.00818-18

Cited by 8 publications

(9 citation statements)

References 17 publications

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“…In the same study, it was shown that the presence of ethanol and low pH values inhibited the phages from attacking the cells, suggesting that inoculation time of the bacterial starters could play a significant role in preventing bacteriophage infections ( Costantini et al, 2017 ). The first sequence of an O. oeni phage, E33PA, has been published in 2018 by Jaomanjaka and co-workers ( Jaomanjaka et al, 2018 ). Interestingly, although most of phage isolated from the Oenococcus genus are temperate, E33PA was found to have a predominately lytic lifestyle ( Jaomanjaka et al, 2018 ).…”

Section: Improvement Of Lab and Technological Advancesmentioning

confidence: 99%

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Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

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Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

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Section: Improvement Of Lab and Technological Advancesmentioning

confidence: 99%

“…The first sequence of an O. oeni phage, E33PA, has been published in 2018 by Jaomanjaka and co-workers ( Jaomanjaka et al, 2018 ). Interestingly, although most of phage isolated from the Oenococcus genus are temperate, E33PA was found to have a predominately lytic lifestyle ( Jaomanjaka et al, 2018 ).…”

Section: Improvement Of Lab and Technological Advancesmentioning

confidence: 99%

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

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“…To test this, RGJ agar plates were spread in duplicate with serial dilutions of a culture of the sensitive strain IOEBS277. One plate was further air sprayed with the virulent oenophage OE33PA (31,32), while the control was kept uninfected. After incubation, we observed a transition from white to red morphotype for most colonies (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Oenophages were propagated on strain IOEBS277, which does not contain endogenous phage and is sensitive to all oenophages so far isolated in our laboratory (20,22,31,32). The Lc.…”

Section: Methodsmentioning

confidence: 99%

Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar

Chaïb

Philippe

Jaomanjaka

et al. 2019

Appl Environ Microbiol

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Oenococcus oeni is the lactic acid bacterium (LAB) that most commonly drives malolactic fermentation in wine. Although oenococcal prophages are highly prevalent, their implications on bacterial fitness have remained unexplored and more research is required in this field. An important step toward achieving this goal is the ability to produce isogenic pairs of strains that differ only by the lysogenic presence of a given prophage, allowing further comparisons of different phenotypic traits. A novel protocol for the rapid isolation of lysogens is presented. Bacteria were first picked from the center of turbid plaques produced by temperate oenophages on a sensitive nonlysogenic host. When streaked onto an agar medium containing red grape juice (RGJ), cells segregated into white and red colonies. PCR amplifications with phage-specific primers demonstrated that only lysogens underwent white-red morphotypic switching. The method proved successful for various oenophages irrespective of their genomic content and attachment site used for site-specific recombination in the bacterial chromosome. The color switch was also observed when a sensitive nonlysogenic strain was infected with an exogenously provided lytic phage, suggesting that intracolonial lysis triggers the change. Last, lysogens also produced red colonies on white grape juice agar supplemented with polyphenolic compounds. We posit that spontaneous prophage excision produces cell lysis events in lysogenic colonies growing on RGJ agar, which, in turn, foster interactions between lysed materials and polyphenolic compounds to yield colonies easily distinguishable by their red color. Furthermore, the technique was used successfully with other species of LAB. IMPORTANCE The presence of white and red colonies on red grape juice (RGJ) agar during enumeration of Oenococcus oeni in wine samples is frequently observed by stakeholders in the wine industry. Our study brings an explanation for this intriguing phenomenon and establishes a link between the white-red color switch and the lysogenic state of O. oeni. It also provides a simple and inexpensive method to distinguish between lysogenic and nonlysogenic derivatives in O. oeni with a minimum of expended time and effort. Noteworthy, the protocol could be adapted to two other species of LAB, namely, Leuconostoc citreum and Lactobacillus plantarum. It could be an effective tool to provide genetic, ecological, and functional insights into lysogeny and aid in improving biotechnological processes involving members of the lactic acid bacterium (LAB) family.

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“…OE33PA is an ex-temperate phage. This virulent mutant harbors an IntB-type integrase sequence [ 21 , 31 ]. Vinitor162 is a professional lytic phage [ 22 , 23 ].…”

Section: Methodsmentioning

confidence: 99%

Wine Phenolic Compounds Differently Affect the Host-Killing Activity of Two Lytic Bacteriophages Infecting the Lactic Acid Bacterium Oenococcus oeni

Philippe

Chaïb

Jaomanjaka

et al. 2020

Viruses

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To provide insights into phage-host interactions during winemaking, we assessed whether phenolic compounds modulate the phage predation of Oenococcus oeni. Centrifugal partition chromatography was used to fractionate the phenolic compounds of a model red wine. The ability of lytic oenophage OE33PA to kill its host was reduced in the presence of two collected fractions in which we identified five compounds. Three, namely, quercetin, myricetin and p-coumaric acid, significantly reduced the phage predation of O. oeni when provided as individual pure molecules, as also did other structurally related compounds such as cinnamic acid. Their presence was correlated with a reduced adsorption rate of phage OE33PA on its host. Strikingly, none of the identified compounds affected the killing activity of the distantly related lytic phage Vinitor162. OE33PA and Vinitor162 were shown to exhibit different entry mechanisms to penetrate into bacterial cells. We propose that ligand-receptor interactions that mediate phage adsorption to the cell surface are diverse in O. oeni and are subject to differential interference by phenolic compounds. Their presence did not induce any modifications in the cell surface as visualized by TEM. Interestingly, docking analyses suggest that quercetin and cinnamic acid may interact with the tail of OE33PA and compete with host recognition.

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Complete Genome Sequence of Lytic Oenococcus oeni Bacteriophage OE33PA

Abstract: Oenococcus oeni is the most common species of lactic acid bacteria associated with malolactic fermentation in wine. Here, we report the genome sequence of the lytic phage OE33PA (vB_OeS_OE33PA).

Cited by 8 publications

References 17 publications

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar

Wine Phenolic Compounds Differently Affect the Host-Killing Activity of Two Lytic Bacteriophages Infecting the Lactic Acid Bacterium Oenococcus oeni

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