Structural Similarity and Genetic Homology between<i>Lactobacillus casei</i>Bacteriophages Isolated in Japan and in Finland

Forsman, P.; Tanskanen, Jaakko; Alatossava, Tapani

doi:10.1271/bbb.57.2043

Cited by 16 publications

(18 citation statements)

References 8 publications

(11 reference statements)

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“…Few phages of L. casei and L. paracasei are well characterized compared with other LAB phages (Sechaud et al. 1988; Jarvis 1989; Forsman et al. 1993; Herrero et al.…”

Section: Discussionmentioning

confidence: 99%

Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

Capra

Quiberoni

Reinheimer

2004

Lett Appl Microbiol

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Aims: The survival of two collection Lactobacillus casei and L. paracasei bacteriophages when subjected to thermal and chemical treatments was investigated. Methods and Results: Thermal resistance was evaluated by heating phage suspensions at 63, 72 and 90°C in three different media [Tris-magnesium gelatin (TMG) buffer: 10 mmol l )1 Tris-Cl, 10 mmol l )1 MgSO 4 and 0AE1% w/v gelatin; Man Rogosa Sharpe (MRS) broth and reconstituted nonfat dry skim milk (RSM)]. A marked heat sensitivity was evident in both phages, as 15 min at 72°C was enough to completely inactivate (6 log 10 reduction) them. No clear influence was demonstrated by the suspension media. The phages also showed similar resistance to biocides. Peracetic acid and sodium hypochlorite (800 ppm) were the most effective ones, destroying the phages within 5 min. Concentrations of 75 and 100% ethanol were not suitable to inactivate phage particles even after 45 min. Isopropanol did not show an effect on phage viability. Conclusions: The data obtained in this work are important to design more effective control procedures in order to inactivate phages in dairy plants and laboratories. Significance and Impact of the Study: This work will contribute to enhance the background knowledge about phages of probiotic bacteria. 1

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“…Few phages of L. casei and L. paracasei are well characterized compared with other LAB phages (Sechaud et al. 1988; Jarvis 1989; Forsman et al. 1993; Herrero et al.…”

Section: Discussionmentioning

confidence: 99%

Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

Capra

Quiberoni

Reinheimer

2004

Lett Appl Microbiol

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“…casei group [72]. Brandt et al [24] investigated whether further intraspecies DNA polymorphism could be revealed by screening for the presence and distribution of phagerelated DNA sequences among the strains of a single bacterial species.…”

Section: Phage-related Dna Polymorphismmentioning

confidence: 99%

Article

Coeuret

Dubernet

Bernardeau

et al. 2003

Lait

153

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-During the last fifteen years, the Lactobacillus genus has evolved and contains to date more than 80 species. They are present in raw milk and dairy products such as cheeses, yoghurts and fermented milks. Quality assurance programmes associated with research, development, production and validation of the health or technological benefits of these bacteria require their relevant isolation, counting and identification. This review presents the different selective media to isolate lactobacilli, and the numerous different available tools to characterise lactobacilli at genus, species or strain level using either culture-dependent methods: phenotypical, molecular or global methods, or using new culture-independent advanced molecular methods. Enzymes used for PFGE, hybridisation probes and PCR-based method primers are listed in seven tables. In conclusion, the main advantages and disadvantages associated with these techniques are presented.Lactobacillus / media / PFGE restriction enzyme / probe / primer / cheese / dairy product Résumé -Isolement, caractérisation et identification des lactobacilles des produits laitiers. Durant les quinze dernières années, le genre Lactobacillus a subi de nombreux remaniements et compte actuellement plus de 80 espèces. Les lactobacilles sont présents dans le lait cru, les produits laitiers tels que les fromages, les yaourts et les laits fermentés. Pour s'inscrire dans une démarche qualité visant au développement de lactobacilles à effet santé ou d'intérêt technologique, l'isolement, le comptage et la caractérisation parfaite de ces bactéries sont nécessaires. Cette analyse bibliographique présente les différents milieux sélectifs pour isoler les lactobacilles, ainsi que les outils disponibles à ce jour pour caractériser les lactobacilles au niveau du genre, de l'espèce ou de la souche, aussi bien par des méthodes culture dépendantes : phénotypique, moléculaire, globale, que par les nouvelles méthodes se réalisant à partir d'échantillons bruts. Les enzymes utilisées en PFGE, les sondes d'hybridation et les oligonucléotides utilisés pour les différentes techniques de PCR sont répertoriés en sept tableaux. En conclusion, les avantages et inconvénients de ces techniques sont présentés.Lactobacillus / milieu sélectif / enzyme PFGE / sonde moléculaire / amorce PCR / fromage / produit laitier

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“…Even though probiotic bacteria are mainly included in fermented dairy products as additives (usually as frozen and/or lyophilized powders) once the main fermentation process is finished, they can also be propagated during this stage, therefore acting as a starter (Watanabe et al. 1970; Forsman et al. 1993; Saarela et al.…”

Section: Introductionmentioning

confidence: 99%

“…casei (phages PL–1 and J–1; Watanabe et al. 1970; Yokokura 1971) and cheeses (phage LC‐Nu; Forsman et al. 1993), as well as the temperate phages φFSW (Shimizu‐Kadota and Tsuchida 1984), A2 (Herrero et al.…”

Section: Introductionmentioning

confidence: 99%

Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant

Capra

Binetti

Mercanti

et al. 2009

Journal of Applied Microbiology

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Aims: To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei. Methods and Results: Twenty‐two Lact. paracasei phages were isolated from an industrial plant that manufactures a probiotic dairy product. Among them, six phages were selected based on restriction profiles, and two phages because of their notable thermal resistance during sample processing. Their morphology, host range, calcium dependency and thermal resistance were investigated. All phages belonged to the Siphoviridae family (B1 morphotype), were specific for Lact. casei and paracasei strains showing identical host spectrum, and only one phage was independent of calcium for completing its lytic cycle. Some of the phages showed an extraordinary thermal resistance and were protected by a commercial medium and milk. Conclusions: Phage diversity in a probiotic product manufacture was generated to a similar or greater extent than during traditional yogurt or cheese making. Significance and Impact of the Study: This work emphasizes probiotic phage infections as a new ecological situation beyond yogurt or cheese manufactures, where the balanced coexistence between phages and strains should be directed toward a favourable state, thus achieving a successful fermentation.

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Structural Similarity and Genetic Homology betweenLactobacillus caseiBacteriophages Isolated in Japan and in Finland

Cited by 16 publications

References 8 publications

Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

Thermal and chemical resistance of Lactobacillus casei and Lactobacillus paracasei bacteriophages

Article

Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant

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