Type

Journal Article

Authors

Douwe van Sinderen
Luca Settanni
Marco Ventura
Gabriele A. Lugli
Philip Kelleher
Angelo Moscarelli
Jennifer Mahony

Subjects

Veterinary

Topics
genetic diversity infection complexity bacteriophage low frequency lactococcus lactis fermentation dairy fermentation production methods binding proteins biodiversity cheese

Phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process (2017)

Abstract Dairy fermentations constitute a perfect “breeding ground” for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments. The complete genomes of 18 representative phage isolates were sequenced, allowing the identification of 10 lactococcal 949 group phages, six P087 group phages, and two members of the 936 group phages. The genetic diversity of these isolates was examined using phylogenetic analysis as well as a focused analysis of the receptor binding proteins, which dictate specific interactions with the host-encoded receptor. Thermal treatments at 63 °C and 83 °C indicate that the 949 phages are particularly sensitive to thermal treatments, followed by the P087 and 936 isolates, which were shown to be much less sensitive to such treatments. This difference may explain the relatively low frequency of isolation of the so-called “rare” 949 and P087 group phages in modern fermentations.
Collections Ireland -> University College Cork -> APC Microbiome Institute
Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> APC Microbiome Institute- Journal Articles
Ireland -> University College Cork -> Microbiology
Ireland -> University College Cork -> Research Institutes and Centres
Ireland -> University College Cork -> Microbiology - Journal Articles

Full list of authors on original publication

Douwe van Sinderen, Luca Settanni, Marco Ventura, Gabriele A. Lugli, Philip Kelleher, Angelo Moscarelli, Jennifer Mahony

Experts in our system

1
Douwe van Sinderen
University College Cork
 
2
Marco Ventura
University College Cork
Total Publications: 31
 
3
Gabriele Andrea Lugli
University College Cork
Total Publications: 17
 
4
Philip Kelleher
University College Cork
 
5
Jennifer Mahony
University College Cork
Total Publications: 71