The use of bacteriophages to control and detect pathogens in the dairy industry

O’Sullivan, L.; Bolton, Declan; McAuliffe, Olivia; Coffey, Aidan

doi:10.1111/1471-0307.12641

Cited by 10 publications

(7 citation statements)

References 93 publications

(98 reference statements)

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“…Interestingly, we found two phage lysins integrated into the prophage region of the genome. Phage lysin has been reported to inhibit pathogenic bacteria [ 94 ] and is used in dairy production [ 95 ]. The presence of this genetic element could elucidate the mechanism of maintaining stability and adapting to environmental changes.…”

Section: Discussionmentioning

confidence: 99%

Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang

et al. 2020

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Pediococcus acidilactici HN9 is a beneficial lactic acid bacterium isolated from Nhang, a traditional Thai-style fermented beef. In this study, the molecular properties of P. acidilactici HN9 were characterized to provide insights into its potential probiotic activity. Specifically, this work sought to report the complete genome of P. acidilactici HN9 and perform a comparative genome analysis with other bacterial strains belonging to the genus Pediococcus. Genomic features of HN9 were compared with those of all other bacterial Pediococcus strains to examine the adaptation, evolutionary relationships, and diversity within this genus. Additionally, several bioinformatic approaches were used to investigate phylogenetic relationships, genome stability, virulence factors, bacteriocin production, and antimicrobial resistance genes of the HN9 strain, as well as to ensure its safety as a potential starter culture in food applications. A 2,034,522 bp circular chromosome and two circular plasmids, designated pHN9-1 (42,239-bp) and pHN9-2 (30,711-bp), were detected, and used for pan-genome analysis, as well as for identification of bacteriocin-encoding genes in 129 strains belonging to all Pediococcus species. Two CRISPR regions were identified in P. acidilactici HN9, including type II-A CRISPR/CRISPR-associated (Cas). This study provides an in-depth analysis on P. acidilactici HN9, facilitating a better understanding of its adaptability to different environments and its mechanism to maintain genome stability over time.

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Section: Discussionmentioning

confidence: 99%

Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang

et al. 2020

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“…There are some reasons that supports this thought. Phages are natural antimicrobials that identify and utilize cell machineries of their hosts to reproduce viral proteins and genomic material, often damaging and killing the hosts' cells in the process (O'Sullivan et al, 2019; Sharma et al, 2017). These processes imply that phages can be explored to design an integrated method where a particular phage can be exploited for the detection and control of foodborne bacterial pathogens.…”

Section: The Detection and Control Of B Cereus In Foodsmentioning

confidence: 99%

Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages

Abraha

Kim

Sbhatu

2021

Journal of Food Safety

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Bacillus cereus is among the primary food‐poisoning pathogenic bacterium that causes diarrhea and emetic types of diseases throughout the world. Recent advances show that bacteriophages become important tools in detection and control of foodborne bacterial pathogens in foods. They gain the interest of researchers for the food industries mainly because they are host‐specific and harmless to humans. Studies showed that bacteriophages could be employed as natural or engineered, whole or part, and temperate or virulent type in designing a range of tools for the detection and control of foodborne bacterial pathogens. This article discusses the recent methods and advances in the utilization strategies of bacteriophages in detection and control of foodborne pathogens, with particular focus on B. cereus pathogen. Moreover, the article presents the latest and relevant information of B. cereus‐infecting phages with respect to their potential applications in foods to address food safety issues. It also reflects future research directions by indicating gap of studies on the area.

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“…Bacteriophages have emerged as a promising alternative to bacterial control in the food chain [ 8 ]. Although bacteriophages have long traditionally been considered enemies for the dairy industry, especially in fermented dairy products, they have been recognized as a potential solution for controlling pathogenic and spoilage bacteria in this environment [ 9 , 10 , 11 ]. Examples of biocontrol in the dairy industry have included the use of phages against Staphylococcus aureus in different types of milk and cheese [ 12 , 13 , 14 , 15 ]; Listeria monocytogenes in chocolate milk and cheese [ 16 , 17 , 18 , 19 , 20 ], pathogenic Escherichia coli in raw milk and UHT milk [ 21 , 22 ] Salmonella in milk and cheese [ 23 , 24 ], and Pseudomonas in raw milk and UHT milk [ 25 , 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

Genomic Characterisation of UFJF_PfDIW6: A Novel Lytic Pseudomonas fluorescens-Phage with Potential for Biocontrol in the Dairy Industry

Húngaro

Vidigal

Nascimento

et al. 2022

Viruses

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In this study, we have presented the genomic characterisation of UFJF_PfDIW6, a novel lytic Pseudomonas fluorescens-phage with potential for biocontrol in the dairy industry. This phage showed a short linear double-stranded DNA genome (~42 kb) with a GC content of 58.3% and more than 50% of the genes encoding proteins with unknown functions. Nevertheless, UFJF_PfDIW6’s genome was organised into five functional modules: DNA packaging, structural proteins, DNA metabolism, lysogenic, and host lysis. Comparative genome analysis revealed that the UFJF_PfDIW6’s genome is distinct from other viral genomes available at NCBI databases, displaying maximum coverages of 5% among all alignments. Curiously, this phage showed higher sequence coverages (38–49%) when aligned with uncharacterised prophages integrated into Pseudomonas genomes. Phages compared in this study share conserved locally collinear blocks comprising genes of the modules’ DNA packing and structural proteins but were primarily differentiated by the composition of the DNA metabolism and lysogeny modules. Strategies for taxonomy assignment showed that UFJF_PfDIW6 was clustered into an unclassified genus in the Podoviridae clade. Therefore, our findings indicate that this phage could represent a novel genus belonging to the Podoviridae family.

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The use of bacteriophages to control and detect pathogens in the dairy industry

Cited by 10 publications

References 93 publications

Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang

Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang

Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages

Genomic Characterisation of UFJF_PfDIW6: A Novel Lytic Pseudomonas fluorescens-Phage with Potential for Biocontrol in the Dairy Industry

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