Temperate and virulent Lactobacillus delbrueckii bacteriophages: Comparison of their thermal and chemical resistance

Ebrecht, Ana Cristina; Guglielmotti, Daniela Marta; Tremmel, Georg; Reinheimer, Jorge Alberto; Suárez, Viviana Beatriz

doi:10.1016/j.fm.2009.12.012

Cited by 33 publications

(59 citation statements)

References 30 publications

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“…Only ethanol 100 % was effective against these phages. Isopropanol showed to be extremely harmlessness and was not efficient to inactivate the phages (Ebrecht et al 2010). Furthermore, the stability of phage Lcb at a pH ranging from 2 to 12 was examined.…”

Section: Discussionmentioning

confidence: 99%

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Isolation and Characterization of a Novel Virulent Phage of Lactobacillus casei ATCC 393

Zhang

Jiao

et al. 2015

Food Environ Virol

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A new virulent phage (Lcb) of Lactobacillus casei ATCC 393 was isolated from Chinese sauerkraut. It was specific to L. casei ATCC 393. Electron micrograph revealed that it had an icosahedral head (60.2 ± 0.8 nm in diameter) and a long tail (251 ± 2.6 nm). It belonged to the Siphoviridae family. The genome of phage Lcb was estimated to be approximately 40 kb and did not contain cohesive ends. One-step growth kinetics of its lytic development revealed latent and burst periods of 75 and 45 min, respectively, with a burst size of 16 PFU per infected cell. The phage was able to survive in a pH range between 4 and 11. However, a treatment of 70 °C for 30 min and 75% ethanol or isopropanol for 20 min was observed to inactivate phage Lcb thoroughly. The presence of both Ca(2+) and Mg(2+) showed a little influence on phage adsorption, but they were indispensable to gain complete lysis and improve plaque formation. The adsorption kinetics were similar on viable or nonviable cells, and high adsorption rates maintained between 10 and 37 °C. The highest adsorption rate was at 30 °C. This study increased the knowledge on phages of L. casei. The characterization of phage Lcb is helpful to establish a basis for adopting effective strategies to control phage attack in industry.

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Section: Discussionmentioning

confidence: 99%

“…MRS medium supplemented with 10 mM CaCl 2 and 10 mM MgSO 4 (MRS-Ca-Mg), only with 10 mM CaCl 2 (MRS-Ca) (Ebrecht et al 2010;Trucco et al 2011;Mariángeles et al 2012) and only with 10 mM MgSO 4 (MRS-Mg) were used. Solid and soft agar media were MRS-Ca-Mg supplemented with 1.5 % and 0.5-0.6 % agar, respectively.…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

Isolation and Characterization of a Novel Virulent Phage of Lactobacillus casei ATCC 393

Zhang

Jiao

et al. 2015

Food Environ Virol

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“…Since milk destined to yogurt manufacture is usually treated at 82°C for 5 min, some authors have subjected Lb. delbrueckii phage particles to this temperature (Ebrecht et al, 2010), finding total phage destruction within 2 min of treatment. Similarly, Müller-Merbach et al (2005) treated lactococcal phages P001 and P008 to 80°C, demonstrating undetectable counts after only 1 min at this temperature.…”

Section: Traditional Treatments I: Heat Treatmentsmentioning

confidence: 91%

“…Low thermal resistance is not confined to phages infecting dairy cocci ( L. lactis and S. thermophilus ); a variety of Lactobacillus phages with an extremely heat sensitivity was also discovered. Among the latter, it is worth noticing phages hv ( Lactobacillus helveticus ), Cb1/204 ( Lactobacillus delbrueckii ), PL-1 and J-1 ( Lactobacillus casei and Lactobacillus paracasei ), which showed very low T 99 values (from 2.1 to 3.1 min) in all suspension media tested (Quiberoni et al, 1999; Capra et al, 2004; Ebrecht et al, 2010). In spite of the high heat sensitivity to 63°C shown by some Lactobacillus phages, there were others capable to easily resist this treatment, as demonstrated by Lactobacillus plantarum phages investigated by Briggiler Marcó et al (2009) ( T 99 values > 45 min).…”

Section: Traditional Treatments I: Heat Treatmentsmentioning

confidence: 98%

Review: Efficiency of Physical and Chemical Treatments on the Inactivation of Dairy Bacteriophages

Guglielmotti¹,

Mercanti²,

Reinheimer³

et al. 2012

Front. Microbio.

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Bacteriophages can cause great economic losses due to fermentation failure in dairy plants. Hence, physical and chemical treatments of raw material and/or equipment are mandatory to maintain phage levels as low as possible. Regarding thermal treatments used to kill pathogenic bacteria or achieve longer shelf-life of dairy products, neither low temperature long time nor high temperature short time pasteurization were able to inactivate most lactic acid bacteria (LAB) phages. Even though most phages did not survive 90°C for 2 min, there were some that resisted 90°C for more than 15 min (conditions suggested by the International Dairy Federation, for complete phage destruction). Among biocides tested, ethanol showed variable effectiveness in phage inactivation, since only phages infecting dairy cocci and Lactobacillus helveticus were reasonably inactivated by this alcohol, whereas isopropanol was in all cases highly ineffective. In turn, peracetic acid has consistently proved to be very fast and efficient to inactivate dairy phages, whereas efficiency of sodium hypochlorite was variable, even among different phages infecting the same LAB species. Both alkaline chloride foam and ethoxylated non-ylphenol with phosphoric acid were remarkably efficient, trait probably related to their highly alkaline or acidic pH values in solution, respectively. Photocatalysis using UV light and TiO2 has been recently reported as a feasible option to industrially inactivate phages infecting diverse LAB species. Processes involving high pressure were barely used for phage inactivation, but until now most studied phages revealed high resistance to these treatments. To conclude, and given the great phage diversity found on dairies, it is always advisable to combine different anti-phage treatments (biocides, heat, high pressure, photocatalysis), rather than using them separately at extreme conditions.

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“…Strategies to control this contamination include milk pasteurization and sanitation of equipment (6)(7)(8)(9), but phages are rarely completely eliminated. Cultures of starter strains themselves can be phage contaminated, likely due to induction of resident prophages and concomitant cell lysis (10)(11)(12)(13).…”

mentioning

confidence: 99%

Exposing the Secrets of Two Well-Known Lactobacillus casei Phages, J-1 and PL-1, by Genomic and Structural Analysis

Dieterle

Bowman

Batthyány

et al. 2014

Appl Environ Microbiol

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c Bacteriophage J-1 was isolated in 1965 from an abnormal fermentation of Yakult using Lactobacillus casei strain Shirota, and a related phage, PL-1, was subsequently recovered from a strain resistant to J-1. Complete genome sequencing shows that J-1 and PL-1 are almost identical, but PL-1 has a deletion of 1.9 kbp relative to J-1, resulting in the loss of four predicted gene products involved in immunity regulation. The structural proteins were identified by mass spectrometry analysis. Similarly to phage A2, two capsid proteins are generated by a translational frameshift and undergo proteolytic processing. The structure of gene product 16 (gp16), a putative tail protein, was modeled based on the crystal structure of baseplate distal tail proteins (Dit) that form the baseplate hub in other Siphoviridae. However, two regions of the C terminus of gp16 could not be modeled using this template. The first region accounts for the differences between J-1 and PL-1 gp16 and showed sequence similarity to carbohydratebinding modules (CBMs). J-1 and PL-1 GFP-gp16 fusions bind specifically to Lactobacillus casei/paracasei cells, and the addition of L-rhamnose inhibits binding. J-1 gp16 exhibited a higher affinity than PL-1 gp16 for cell walls of L. casei ATCC 27139 in phage adsorption inhibition assays, in agreement with differential adsorption kinetics observed for both phages in this strain. The data presented here provide insights into how Lactobacillus phages interact with their hosts at the first steps of infection.

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Temperate and virulent Lactobacillus delbrueckii bacteriophages: Comparison of their thermal and chemical resistance

Cited by 33 publications

References 30 publications

Isolation and Characterization of a Novel Virulent Phage of Lactobacillus casei ATCC 393

Isolation and Characterization of a Novel Virulent Phage of Lactobacillus casei ATCC 393

Review: Efficiency of Physical and Chemical Treatments on the Inactivation of Dairy Bacteriophages

Exposing the Secrets of Two Well-Known Lactobacillus casei Phages, J-1 and PL-1, by Genomic and Structural Analysis

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