2004
DOI: 10.1128/jb.186.21.7069-7083.2004
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Lactobacillus plantarum Bacteriophage LP65: a New Member of the SPO1-Like Genus of the Family Myoviridae

Abstract: The virulent Lactobacillus plantarum myophage LP65 was isolated from industrial meat fermentation. Tail contraction led to reorganization of the tail sheath and the baseplate; a tail tube was extruded. In ultrathin section the phage adsorbed via its baseplate to the exterior of the cell, while the tail tube tunneled through the thick bacterial cell wall. Convoluted membrane structures were induced in the infected cell. Progeny phage was detected 100 min postinfection, and lysis occurred after extensive digesti… Show more

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Cited by 92 publications
(101 citation statements)
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“…S2 and Table S1, and Movie S2). The double-layered baseplate architecture, which is specific for the contracted tail (Movie S3), is structurally distinct and has been observed in negative-stain micrographs of many Myoviridae phages (5)(6)(7). A characteristic feature of the double-layered baseplate is compact building blocks, which were previously described as thick legs of a "Victorian side table," organized in two concentrical hexamers (8).…”
Section: Resultsmentioning
confidence: 96%
“…S2 and Table S1, and Movie S2). The double-layered baseplate architecture, which is specific for the contracted tail (Movie S3), is structurally distinct and has been observed in negative-stain micrographs of many Myoviridae phages (5)(6)(7). A characteristic feature of the double-layered baseplate is compact building blocks, which were previously described as thick legs of a "Victorian side table," organized in two concentrical hexamers (8).…”
Section: Resultsmentioning
confidence: 96%
“…Additionally, interrupted lys genes have been reported to occur in S. thermophilus and the S. aureus phage K genomes (20,59). Also, an intron interrupting the terL gene has been characterized for Lactobacillus delbrueckii phage LL-H (52), L. delbrueckii phage JCL1032 (64), and Lactobacillus plantarum phage LP65 (16).…”
Section: Resultsmentioning
confidence: 99%
“…Without knowing we constantly consume phages with our fermented food in yogurt (Brüssow et al, 1994), sauerkraut (Lu et al, 2003b), pickles (Lu et al, 2003a) or salami (Chibani-Chennoufi et al, 2004c). From a clinical standpoint, phages appear to be innocuous.…”
Section: Safety Issuesmentioning
confidence: 99%