Phages of lactic acid bacteria: The role of genetics in understanding phage-host interactions and their co-evolutionary processes

Mahony, Jennifer; Ainsworth, Stuart; Stockdale, Stephen R.; Sinderen, Douwe van

doi:10.1016/j.virol.2012.10.008

Cited by 33 publications

(20 citation statements)

References 79 publications

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“…Among LAB, L. lactis, S. thermophilus and Lactobacillus are the main bacteriophages infecting hosts. Indeed, the genome sequence of 58 phages infecting L. lactis have been published [213]. Repeated use of the same starter culture in the same raw material has been suggested to be a risk of phage infection.…”

Section: Bacteriophage Infectionmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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Section: Bacteriophage Infectionmentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

2017

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“…They are currently divided into 10 genetically distinct groups based on morphological and genomic analyses (1). The P335 phage group is among the most often encountered in dairy fermentations globally, along with members of the virulent 936 and c2 species (2). Many reports of the isolation and characterization of members of the P335 group have emerged, particularly since the 1990s.…”

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confidence: 99%

Identification of a New P335 Subgroup through Molecular Analysis of Lactococcal Phages Q33 and BM13

Mahony

Martel

Tremblay

et al. 2013

Appl Environ Microbiol

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Lactococcal dairy starter strains are under constant threat from phages in dairy fermentation facilities, especially by members of the so-called 936, P335, and c2 species. Among these three phage groups, members of the P335 species are the most genetically diverse. Here, we present the complete genome sequences of two P335-type phages, Q33 and BM13, isolated in North America and representing a novel lineage within this phage group. The Q33 and BM13 genomes exhibit homology, not only to P335-type, but also to elements of the 936-type phage sequences. The two phage genomes also have close relatedness to phages infecting Enterococcus and Clostridium, a heretofore unknown feature among lactococcal P335 phages. The Q33 and BM13 genomes are organized in functionally related clusters with genes encoding functions such as DNA replication and packaging, morphogenesis, and host cell lysis. Electron micrographic analysis of the two phages highlights the presence of a baseplate more reminiscent of the baseplate of 936 phages than that of the majority of members of the P335 group, with the exception of r1t and LC3.

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“…Of the eight BIMs obtained, only two maintained the desirable traits of the strain ST1A. The loss of stability of the phage-resistant phenotype that we observed for BIM7 and BIM8 has already been observed (Mahony et al, 2012). Changes in cell wall polysaccharides structure or mutations in key biosynthetic genes are expected to cause detrimental effects on growth and/or cell division, which might explain the reduced growth phenotype we observed for BIM2 and BIM3 when they were inoculated in laboratory milk (data not shown).…”

Section: Discussionmentioning

confidence: 62%

Bacteriophage-insensitive mutants for high quality Crescenza manufacture

et al. 2014

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Streptococcus thermophilus is a thermophilic lactic acid bacterium used as starter culture for the manufacture of fermented dairy products. For the production of Crescenza and other soft cheeses, Sacco has developed and provides dairies with three different defined blends of S. thermophilus strains. Each blend contains two different S. thermophilus strains. The strains were selected based on their unique technological properties as well as different phage profiles. Analysis of 133 whey samples collected in 2009–2010 from Italian dairies showed a high prevalence (about 50%) of bacteriophage attacks on the blend ST020. More specifically, the strain S. thermophilus ST1A was found to be the preferred target of the bacteriophages. A bacteriophage insensitive mutant (BIM5) of the phage-sensitive strain ST1A was successfully developed and used to substitute strain ST1A in the Crescenza starter culture ST020. The strain BIM5 showed identical technological and industrial traits as those of the phage-sensitive strain ST1A. The improved resistance of the modified Crescenza starter culture ST020R was confirmed at Italian dairies, and its effectiveness monitored on 122 whey samples collected in 2011–2012. Compared to the previous values (2009–2010), the use of the phage-hardened blend ST020R allowed reducing of frequency of phage attacks from about 50 to less than 5% of the whey samples investigated.

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Phages of lactic acid bacteria: The role of genetics in understanding phage-host interactions and their co-evolutionary processes

Cited by 33 publications

References 79 publications

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Identification of a New P335 Subgroup through Molecular Analysis of Lactococcal Phages Q33 and BM13

Bacteriophage-insensitive mutants for high quality Crescenza manufacture

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