Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage

Pringsulaka, Onanong; Patarasinpaiboon, Nuttaporn; Suwannasai, Nuttika; Atthakor, Wisrutta; Rangsiruji, Achariya

doi:10.1016/j.fm.2010.10.011

Cited by 44 publications

(40 citation statements)

References 42 publications

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“…Morphologically, phage YS61 resembled the recently reported W. cibaria phage 22 isolated from a fermented pork sausage (54). The C2 morphotype of Podoviridae is relatively rare and had by the year 2000 been reported only for 39 bacteriophages, whereas the C1 Podoviridae morphotype had been reported 631 times (2).…”

Section: Discussionsupporting

confidence: 60%

“…The observed capsid dimensions (85 by 36 nm) were smaller than the 92-by 50-nm capsid reported for Podoviridae 22 infecting W. cibaria N22 (54). Genome size is often proportional to capsid dimensions; however, the genome of YS61 (34.5 kb) is larger than the genome size (29 kb) reported for 22 (54).…”

Section: Discussionmentioning

confidence: 63%

“…The C2 morphotype of Podoviridae is relatively rare and had by the year 2000 been reported only for 39 bacteriophages, whereas the C1 Podoviridae morphotype had been reported 631 times (2). The observed capsid dimensions (85 by 36 nm) were smaller than the 92-by 50-nm capsid reported for Podoviridae 22 infecting W. cibaria N22 (54). Genome size is often proportional to capsid dimensions; however, the genome of YS61 (34.5 kb) is larger than the genome size (29 kb) reported for 22 (54).…”

Section: Discussionmentioning

confidence: 85%

“…Recently, a bacteriophage infecting a Weissella cibaria starter culture strain used in the fermentation of Thai Nham sausage was reported (54). Bacteriophages likely infecting the genus Weissella were also reported in a sauerkraut fermentation, but the bacterial isolate was not conclusively identified (42).…”

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confidence: 99%

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Novel Podoviridae Family Bacteriophage Infecting Weissella cibaria Isolated from Kimchi

Kleppen

Holo

Jeon

et al. 2012

Appl Environ Microbiol

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bThe first complete genome sequence of a phage infecting Weissella cibaria (Weissella kimchii) is presented. The bacteriophage YS61 was isolated from kimchi, a Korean fermented vegetable dish. Bacteriophages are recognized as a serious problem in industrial fermentations; however, YS61 differed from many virulent phages associated with food fermentations since it was difficult to propagate and was very susceptible to resistance development. Sequence analysis revealed that YS61 resembles Podoviridae of the subfamily Picovirinae. Within the subfamily Picovirinae, the 29-like phages have been extensively studied, and their terminal protein-primed DNA replication is well characterized. Our data strongly suggest that YS61 also replicates by a protein-primed mechanism. Weissella phage YS61 is, however, markedly different from members of the Picovirinae with respect to genome size and morphology. Picovirinae are characterized by small (approximately 20-kb) genomes which contrasts with the 33,594-bp genome of YS61. Based on electron microscopy analysis, YS61 was classified as a member of the Podoviridae of morphotype C2, similar to the 29-like phages, but its capsid dimensions are significantly larger than those reported for these phages. The novelty of YS61 was also emphasized by the low number of open reading frames (ORFs) showing significant similarity to database sequences. We propose that the bacteriophage YS61 should represent a new subfamily within the family Podoviridae. Kimchi, a traditional Korean dish, is manufactured by fermentation of vegetables such as Chinese cabbage and radish. Hundreds of kimchi varieties are produced by the addition of different seasonings, such as scallions, powdered chili peppers, garlic, ginger, and fermented seafood. Lactic acid produced during fermentation contributes to preservation and gives kimchi its characteristic sour taste. Proper ripening and preservation are ensured by a 2 to 5% (wt/vol) salt content and anaerobic fermentation at low temperatures. Kimchi is traditionally prepared by spontaneous fermentation by lactic acid bacteria (LAB) indigenous to the vegetable ingredients. However, starter cultures have been developed in order to better control the fermentation and thus improve quality, safety, and shelf life of the fermented product (15,16,20,24). Several LAB species have been identified as likely contributors in kimchi fermentations, including species of the genera Leuconostoc, Lactobacillus, Lactococcus, Pediococcus, and Weissella (6,18,19,32,35,36,[38][39][40][41]51,53,57). Weissella species isolated from kimchi include Weissella confusa, Weissella kimchii, and Weissella koreensis. These bacteria are abundant late in the fermentation process and can continue to grow during storage at low temperatures (Ϫ1°C). Weissella species have thus been associated with the excessive acidic taste of overripened kimchi products. The species Weissella kimchii, first described in 2002 (19), was reclassified as Weissella cibaria in 2004 (9, 23).The kimchi fermentation process is ch...

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Section: Discussionsupporting

confidence: 60%

Section: Discussionmentioning

confidence: 63%

Section: Discussionmentioning

confidence: 85%

mentioning

confidence: 99%

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Novel Podoviridae Family Bacteriophage Infecting Weissella cibaria Isolated from Kimchi

Kleppen

Holo

Jeon

et al. 2012

Appl Environ Microbiol

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“…Significant inactivates of phages were observed at 70˚C for Siphoviridae (Lee et al, 2013), Myoviridae (Jamal et al, 2015) and Podoviridae (Augustine et al, 2013). On the contrary, Escherichia coli O157:H7 phage BECP2 (Lee and Park, 2015), Pseudomonas aeruginosa phage φPA-HF17 (Han et al, 2014), and Weissella cibaria phage Φ22 (Pringsulaka et al, 2011) showed heat resistance at 70˚C.…”

Section: Properties Of Bacteriophagesmentioning

confidence: 99%

Bacteriophages and their applications

Thung¹,

Lee²,

Premarathne³

et al. 2018

Food Res.

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Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food we consume. They can be used efficiently in modern biotechnology, as well as alternatives to antibiotics for many antibiotic resistant bacterial strains. Phages can be used as vehicles for vaccines both DNA and protein, for the detection of pathogenic bacterial strain, as biocontrol agents in agriculture and food industry. This review outlines the properties as well as the influence of different external physical and chemical factors like temperature and acidity on phage persistence. A better understanding of the complex problem of phage sensitivity to external factors may be useful for other researchers working with phages. Furthermore, the applications of bacteriophages were described in this paper as well.

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A new Streptomyces scabies-infecting bacteriophage from Egypt with promising biocontrol traits

et al. 2021

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Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage

Cited by 44 publications

References 42 publications

Novel Podoviridae Family Bacteriophage Infecting Weissella cibaria Isolated from Kimchi

Novel Podoviridae Family Bacteriophage Infecting Weissella cibaria Isolated from Kimchi

Bacteriophages and their applications

A new Streptomyces scabies-infecting bacteriophage from Egypt with promising biocontrol traits

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