Bacteriocin-phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins.
Lactococcus
bacteriocin
bacteriophage
dairy starters
milk fermentation
Journal
MicrobiologyOpen
ISSN: 2045-8827
Titre abrégé: Microbiologyopen
Pays: England
ID NLM: 101588314
Informations de publication
Date de publication:
08 2022
08 2022
Historique:
revised:
15
07
2022
received:
06
07
2022
accepted:
15
07
2022
entrez:
29
8
2022
pubmed:
30
8
2022
medline:
31
8
2022
Statut:
ppublish
Résumé
Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded. Along with dairy starters, bacteriocin producers (protective cultures) or the direct addition of bacteriocins as biopreservatives may be applied in food to extend shelf-life. In this work, we have studied the progress of infection of Lactococcus cremoris MG1363 by the phage sk1, in the presence of three bacteriocins with different modes of action: nisin, lactococcin A (LcnA), and lactococcin 972 (Lcn972). We aimed to reveal putative bacteriocin-phage interactions (BaPI) that could be detrimental and increase the risk of fermentation failure due to phages. Based on infections in broth and solid media, a synergistic effect was observed with Lcn972. This positive sk1-Lcn972 interaction could be correlated with an increased burst size. sk1-Lcn972 BaPI occurred independently of a functional SOS and cell envelope stress response but was lost in the absence of the major autolysin AcmA. Furthermore, BaPI was not exclusive to the sk1-Lcn972 pairing and could be observed with other phages and lactococcal strains. Therefore, bacteriocins may facilitate phage predation of dairy lactococci and their use should be carefully evaluated.
Identifiants
pubmed: 36031956
doi: 10.1002/mbo3.1308
pmc: PMC9358928
doi:
Substances chimiques
Bacteriocins
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e1308Informations de copyright
© 2022 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.
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