Isolation and Characterization of the Bacteriophages of Lactic Streptococci

Bhimani, Ramesh; Freitas, Yvonne M.

doi:10.3168/jds.s0022-0302(91)78304-5

Cited by 7 publications

(6 citation statements)

References 18 publications

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“…Phages 14-C8, 14-E10, and 22-A2 were capable of infecting five or six strains. The broadhost-range phenomenon has also been observed for a number of phages infecting LAB starter strains used in the dairy industry (4,8,12). It was reported that Streptococcus thermophilus phage DT1 is capable of infecting 10 strains (12).…”

Section: Discussionmentioning

confidence: 89%

Bacteriophage Ecology in Commercial Sauerkraut Fermentations

Breidt

Plengvidhya

et al. 2003

Appl Environ Microbiol

118

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Knowledge of bacteriophage ecology in vegetable fermentations is essential for developing phage control strategies for consistent and high quality of fermented vegetable products. The ecology of phages infecting lactic acid bacteria (LAB) in commercial sauerkraut fermentations was investigated. Brine samples were taken from four commercial sauerkraut fermentation tanks over a 60-or 100-day period in 2000 and 2001. A total of 171 phage isolates, including at least 26 distinct phages, were obtained. In addition, 28 distinct host strains were isolated and identified as LAB by restriction analysis of the intergenic transcribed spacer region and 16S rRNA sequence analysis. These host strains included Leuconostoc, Weissella, and Lactobacillus species. It was found that there were two phage-host systems in the fermentations corresponding to the population shift from heterofermentative to homofermentative LAB between 3 and 7 days after the start of the fermentations. The data suggested that phages may play an important role in the microbial ecology and succession of LAB species in vegetable fermentations. Eight phage isolates, which were independently obtained two or more times, were further characterized. They belonged to the family Myoviridae or Siphoviridae and showed distinct host ranges and DNA fingerprints. Two of the phage isolates were found to be capable of infecting two Lactobacillus species. The results from this study demonstrated for the first time the complex phage ecology present in commercial sauerkraut fermentations, providing new insights into the bioprocess of vegetable fermentations.Like most vegetable fermentations, sauerkraut fermentation is spontaneous and relies on a very small population of lactic acid bacteria (LAB), which are naturally present on fresh vegetables, for preservation. It is known that a succession of various LAB species and their metabolic activities are responsible for the quality and safety of these products (25). The process is characterized by an initial heterofermentative stage, followed by a homofermentative stage. Heterofermentative Leuconostoc mesenteroides initiates the fermentation and quickly predominates the early stage of the fermentation because it is present at an initially higher number (approximately 10 3 CFU/ml) and has a shorter generation time at 18°C (the typical temperature of sauerkraut fermentation) than most other epiphytic LAB (22,23,24,25,27). The quality characteristics of sauerkraut are largely dependent upon the growth of this species (25). Between 3 and 7 days after the start of the fermentation, heterofermentative Leuconostoc species are usually succeeded by the more acid-tolerant homofermentative Lactobacillus species, due to the accumulation of lactic acid to 1% (wt/vol) or more and the decrease in pH below 4.5 (21, 25). Lactobacillus plantarum completes the fermentation, with a final pH of approximately 3.5 (25, 29).The correct sequence of LAB species is essential in achieving a stable product with the typical flavor and aroma of sauerkraut. It ...

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Section: Discussionmentioning

confidence: 89%

Bacteriophage Ecology in Commercial Sauerkraut Fermentations

Breidt

Plengvidhya

et al. 2003

Appl Environ Microbiol

118

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“…(1992). The morphology of isolated phages was studied following the procedure described by Bhimani & Freitas (1991) using the Jeol Jem 1200EX‐II transmission electron microscope (Jeol, Japan). The method of Zehren‐Whitehead (Keogh, 1973), modified by Loof et al .…”

Section: Phage Assaysmentioning

confidence: 99%

“…Host range studies were conducted by spot test with cross-reactions on all lactococcal host strains according to Moineau et al (1992). The morphology of isolated phages was studied following the procedure described by Bhimani & Freitas (1991) using the Jeol Jem 1200EX-II transmission electron microscope (Jeol, Japan). The method of Zehren-Whitehead (Keogh, 1973), modified by Loof et al (1983) was used to determine the percentage of adsorption, minimum latent period and average burst size.…”

Section: Phage Assaysmentioning

confidence: 99%

Characterization of lactococcal bacteriophages isolated from Slovenian dairies

Miklič

Rogelj

2003

Int J of Food Sci Tech

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Summary This is the first study on lactic acid bacteria bacteriophages isolated from dairy plants in Slovenia. Over a period of 2 years, thirteen lactococcal phages were isolated from the whey samples taken in three dairy plants. Phages were characterized by morphological properties, host range, restriction patterns, genome size and similarity of phage protein genes. All phages belonged to the Siphoviridae family. Five phages had prolate heads (52–61 × 40–52 nm) and 85–120 nm long non‐contractile tails (morphotype B2). Eight phages had small isometric heads (46–63 nm in diameter) and long non‐contractile tails (morphotype B1). The phages with the prolate heads showed a broader host range than the small isometric‐headed phages. The genome sizes of prolate phages were estimated between 15.9 and 16.3 kb while the genome sizes of small isometric‐headed phages were between 20.0 and 39.9 kb. Based on DNA restriction patterns, genome sizes and multiplex PCR analysis prolate phages were classified into the c2 group and were similar to the phage type c6A while all of the phages with small isometric heads were found to be related to the phage species 936.

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“…They are naturally ubiquitous in food materials and water, and it is inevitable that they are ingested by humans unwittingly on a daily basis. There are several reports in the scientific literature of phages being isolated from milk, butter, cheese and a variety of other dairy products (Bhimani and Freitas ; McDonnell et al ). The oral ingestion of high titre phages has been investigated, and no adverse health effects were reported (Sarker et al ).…”

Section: Bacteriophagesmentioning

confidence: 99%

The use of bacteriophages to control and detect pathogens in the dairy industry

O’Sullivan

Bolton

McAuliffe

et al. 2019

Int J of Dairy Tech

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Dairy products are susceptible to bacterial contamination during both primary production and the processing stages. Pasteurisation and high hydrostatic pressure are used to eliminate bacteria from milk; however, some heat‐tolerant pathogens and bacterial spores may survive these processes. Bacteriophages (phages) are viruses that infect and lyse specific bacteria. These or their encoded proteins may be exploited for pathogen biocontrol in milk products and for mastitis treatment during primary production. The host specificity of phages and their proteins may also be exploited for pathogen detection. Various examples of phage‐mediated pathogen biocontrol and detection in the dairy context are discussed in this review.

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Isolation and Characterization of the Bacteriophages of Lactic Streptococci

Cited by 7 publications

References 18 publications

Bacteriophage Ecology in Commercial Sauerkraut Fermentations

Bacteriophage Ecology in Commercial Sauerkraut Fermentations

Characterization of lactococcal bacteriophages isolated from Slovenian dairies

The use of bacteriophages to control and detect pathogens in the dairy industry

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