Characterization of temperate bacteriophages of Leuconostoc oenos and evidence for two prophage attachment sites in the genome of starter strain PSU‐1

Abstract

R . SANTOS, G V I E I R A , M . A . SANTOS AND H. P A V E I A . 1996. T h e close relatedness between17 Leiiconostor oenos bacteriophages, induced with mitomycin C from strains isolated in different geographic regions, was inferred from their morphology, DNA homology and protein composition. The genome of all the phages had cohesive end termini and ranged in size from 36.4 to 40.9 kb. According to the restriction patterns obtained by digestion with five enzymes, the phages were divided in six groups. Lysogenization of a spontaneous phage-cured derivative of Leuc. oenos strain PSU-1 was achieved with 16 phages and the analysis of the lysogens showed that the phage DNA integrates in the host chromosome in one or two sites. T h e att B loci were located on the macrorestriction AscI and No11 fragments of the recipient strain. A survey of Leuc. oenos strains with a phage DNA probe confirmed the lysogenic nature of several, but not all of the original phage hosts. These results are discussed in the light of evidence for the instability of some lysogenic PSU-1 derivatives.

Characterization of SixLeuconostoc fallaxBacteriophages Isolated from an Industrial Sauerkraut Fermentation

“…It was shown recently that phages active against lactic acid bacteria, including L. mesenteroides, L. plantarum, and P. pentosaceus, are present in pickle and sauerkraut fermentations (6, 57). Leuconostoc phages have also been identified as factors responsible for the failure of fermentations of several foods, including wine, coffee, and dairy products (4,9,18,19,27,28,39,48,49,50).…”

“…It was shown recently that phages active against lactic acid bacteria, including L. mesenteroides, L. plantarum, and P. pentosaceus, are present in pickle and sauerkraut fermentations (6, 57). Leuconostoc phages have also been identified as factors responsible for the failure of fermentations of several foods, including wine, coffee, and dairy products (4,9,18,19,27,28,39,48,49,50).Bacteriophages have the potential to control population levels and microbial diversity in natural bacterial communities (12). The interactions between bacterial and phage populations have been studied in dairy cultures (21), soil environments (17, 41), aquatic environments (8,11,12,29,54), and the phytosphere (5).…”

Development of a New Method for Detection and Identification of Oenococcus oeni Bacteriophages Based on Endolysin Gene Sequence and Randomly Amplified Polymorphic DNA

“…These phages were divided into four groups based on structural-protein composition, host range, and restriction enzyme analysis. Likewise, comparable morphologies and structural protein profiles have also been reported in 17 O. oeni mitomycin C (mit C)-induced phages from different O. oeni strains, which were further divided into six groups based on their enzymatic restriction patterns (15).…”

“…Until now, typing of O. oeni bacteriophages has been conducted by morphological characterization, structural-protein composition, host range analysis, and/or restriction enzyme analysis (5,(12)(13)(14)(15). The last approach (15) was the first DNA-based technique that allowed the grouping of different O. oeni phage types.…”

“…The last approach (15) was the first DNA-based technique that allowed the grouping of different O. oeni phage types.…”