Whey powders are a rich source and excellent storage matrix for dairy bacteriophages

Wagner, Natalia; Brinks, Erik; Samtlebe, Meike; Hinrichs, Jörg; Atamer, Zeynep; Kot, Witold; Franz, Charles M. A. P.; Neve, Horst; Heller, Knut J.

doi:10.1016/j.ijfoodmicro.2016.10.037

Cited by 22 publications

(18 citation statements)

References 67 publications

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“…However, these studies have been very useful in demonstrating that cos phages predominate in dairy samples where S. thermophilus starter strains/cultures are employed. Furthermore, it has been demonstrated that phages are abundant in whey protein powder (30) and that, in particular, S. thermophilus phages are synonymous with modular exchange in terms of their evolutionary development pathways (10,35,47). The theory of modular exchange of S. thermophilus phage genomes was clearly demonstrated between the classical cos phages Sfi21 and 7201, among others (33).…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, we report the genomic structure and suggest the evolutionary development of 17 novel S. thermophilus cos phages isolated from whey samples from a single Irish factory, as influenced by whey that was imported into the factory site for processing into whey protein powder. Given that whey protein powder is known to act as a rich reservoir for dairy phages, it is unsurprising perhaps that the phages from the externally derived whey appear to have recombined with phages in the cheese factory itself (30). The identification of novel genotypes in the external whey powders often coincided with the identification of similar genotypes in the factory, indicating the likely entry of the phages from the imported whey into the cheese factory and/or recombination with the existent phage population.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, cheese whey (as potential reservoirs of novel phage lineages) that had been introduced into a remote location on the factory site from other producers was also assessed for the presence of phages. The externally derived whey is used in the production of whey protein powders, and such whey protein powders have been demonstrated to be a rich source of dairy phages (30). Furthermore, phages display significant stability in this format, providing an element of risk if whey protein powder is produced at the same site as the primary fermentation.…”

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confidence: 99%

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A Decade of Streptococcus thermophilus Phage Evolution in an Irish Dairy Plant

Lavelle

Murphy

Fitzgerald

et al. 2018

Appl Environ Microbiol

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Phages of present a major threat to the production of many fermented dairy products. To date, only a handful of studies have assessed the biodiversity of phages in dairy fermentations. In order to develop strategies to limit phage predation in this important industrial environment, it is imperative that such studies are undertaken and that phage-host interactions of this species are better defined. The present study investigated the biodiversity and evolution of phages within an Irish dairy fermentation facility over an eleven year period. This resulted in the isolation of 17 genetically distinct phages, all of which belong to the so-called group. Evolution of phages within the factory appears to be influenced by phages from other dairy plants introduced into the factory for whey protein powder production. Modular exchange, primarily within the regions encoding lysogeny and replication functions, was the major observation among the phages isolated between 2006 and 2016. Furthermore, the genotype of the first isolate in 2006 was observed continuously across the following decade highlighting the ability of these phages to prevail in the factory setting for extended periods of time. The proteins responsible for host recognition were analysed and carbohydrate binding domains (CBDs) were identified in the distal tail (Dit), the baseplate proteins and the Tail-associated lysin (Tal) variable regions (VR1 and VR2) of many isolates. This consolidates the notion that phages recognise a carbohydrate receptor on the cell surface of their host. Dairy fermentations are consistently threatened by the presence of bacterial viruses (bacteriophages or phages), which may lead to a reduction in acidification rates or even complete loss of the fermentate. These phages may persist in factories for long periods of time. The objective of the current study was to monitor the progression of phages infecting the dairy bacterium over a period of eleven years in an Irish dairy plant so as to understand how these phages evolve. A focused analysis of the genomic region that encodes host recognition functions highlighted that these proteins harbour a variety of carbohydrate binding domains, which corroborates the notion that phages of recognise carbohydrate receptors at the initial stages of the phage cycle.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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confidence: 99%

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A Decade of Streptococcus thermophilus Phage Evolution in an Irish Dairy Plant

Lavelle

Murphy

Fitzgerald

et al. 2018

Appl Environ Microbiol

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“…skim milk powder, whey powder, WPC, WPI) and their characterization have not received much attention until recently (Wagner et al . , ). Nevertheless, this could be a significant problem in economic terms, given the ever high frequency of phage infections in dairy plants and the growing volumes of whey that are being recycled and incorporated in different forms into milk products.…”

Section: Sources Of Contamination In Dairy Environmentsmentioning

confidence: 99%

“…Recently, Wagner et al . () found that dairy phages were able to survive at high titres after 4 years of storage in either whey powder or whey powder formulations, beyond the high initial temperatures reached by whey pasteurization and spray drying, and the tough conditions during storage of the powder, such as low water activity and high osmotic stress. In that study, a total of 35 powder samples were screened for the presence of phages infective for Strep.…”

Section: Sources Of Contamination In Dairy Environmentsmentioning

confidence: 99%

Bacteriophages on dairy foods

2018

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This review focuses on the impact of bacteriophages on the manufacture of dairy foods. Firstly, the impact of phages of lactic acid bacteria in the dairy industry, where they are considered enemies, is discussed. The sources of phage contamination in dairy plants are detailed, with special emphasis on the rise of phage infections related to the growing use of cheese whey as ingredient. Other topics include traditional and new methods of phage detection, quantification and monitoring, and strategies of phage control in dairy plants, either of physical, chemical or biological nature. Finally, the use of phages or purified phage enzymes as allies to control pathogenic bacteria in the food industry is reviewed.

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