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Novel Variants of Streptococcus thermophilus Bacteriophages Are Indicative of Genetic Recombination among Phages from Different Bacterial Species.
- Source :
-
Applied and environmental microbiology [Appl Environ Microbiol] 2017 Feb 15; Vol. 83 (5). Date of Electronic Publication: 2017 Feb 15 (Print Publication: 2017). - Publication Year :
- 2017
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Abstract
- Bacteriophages are the main cause of fermentation failures in dairy plants. The majority of Streptococcus thermophilus phages can be divided into either cos - or pac -type phages and are additionally characterized by examining the V2 region of their antireceptors. We screened a large number of S. thermophilus phages from the Chr. Hansen A/S collection, using PCR specific for the cos - or pac -type phages, as well as for the V2 antireceptor region. Three phages did not produce positive results with the assays. Analysis of phage morphologies indicated that two of these phages, CHPC577 and CHPC926, had shorter tails than the traditional S. thermophilus phages. The third phage, CHPC1151, had a tail size similar to those of the cos - or pac -type phages, but it displayed a different baseplate structure. Sequencing analysis revealed the genetic similarity of CHPC577 and CHPC926 with a subgroup of Lactococcus lactis P335 phages. Phage CHPC1151 was closely related to the atypical S. thermophilus phage 5093, homologous with a nondairy streptococcal prophage. By testing adsorption of the related streptococcal and lactococcal phages to the surface of S. thermophilus and L. lactis strains, we revealed the possibility of cross-interactions. Our data indicated that the use of S. thermophilus together with L. lactis , extensively applied for dairy fermentations, triggered the recombination between phages infecting different bacterial species. A notable diversity among S. thermophilus phage populations requires that a new classification of the group be proposed. IMPORTANCE Streptococcus thermophilus is a component of thermophilic starter cultures commonly used for cheese and yogurt production. Characterizing streptococcal phages, understanding their genetic relationships, and studying their interactions with various hosts are the necessary steps for preventing and controlling phage attacks that occur during dairy fermentations.<br /> (Copyright © 2017 Szymczak et al.)
- Subjects :
- Bacillus Phages
Cheese microbiology
Cheese virology
Cultured Milk Products microbiology
Cultured Milk Products virology
DNA Packaging
DNA, Viral
Fermentation
Food Microbiology
Genome, Viral
Lactococcus lactis virology
Microscopy, Electron, Transmission
Phylogeny
Polymerase Chain Reaction methods
Sequence Analysis, DNA
Sequence Homology, Nucleic Acid
Species Specificity
Streptococcus Phages isolation & purification
Streptococcus Phages ultrastructure
Viral Structural Proteins isolation & purification
Yogurt microbiology
Yogurt virology
Recombination, Genetic
Streptococcus Phages classification
Streptococcus Phages genetics
Streptococcus thermophilus virology
Subjects
Details
- Language :
- English
- ISSN :
- 1098-5336
- Volume :
- 83
- Issue :
- 5
- Database :
- MEDLINE
- Journal :
- Applied and environmental microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 28039135
- Full Text :
- https://doi.org/10.1128/AEM.02748-16