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Bacteriophage ecology in a commercial cucumber fermentation
Z Lu1, I M Pérez-Díaz, J S Hayes
1Department of Biology and Physics, Kennesaw State University, Kennesaw, Georgia, USA. jean_lu@kennesaw.edu
Applied and Environmental Microbiology
|October 2, 2012
Summary
Phage ecology in cucumber fermentation reveals diverse bacteriophages attacking lactic acid bacteria. Understanding these phages is crucial for developing robust starter cultures in low-salt fermentations.
Area of Science:
- Food microbiology
- Bacteriophage ecology
- Fermentation science
Background:
- Low-salt cucumber fermentations are emerging to reduce waste.
- Starter cultures are essential for successful low-salt fermentations.
- Bacteriophages (phages) pose a risk to starter culture stability.
Purpose of the Study:
- To investigate the phage ecology within a commercial cucumber fermentation.
- To identify phage hosts and characterize phage-bacterial interactions.
Main Methods:
- Bacterial isolates were obtained from fermentation brine over 90 days.
- Phages were isolated from filtered brine using lactic acid bacterial hosts.
- Phage host ranges and plaque morphologies were analyzed.
Main Results:
- Fifty-seven phage isolates were obtained, with 10% of bacterial isolates showing sensitivity.
- Lactobacillus brevis was the most common host (67%), followed by Lactobacillus plantarum (21%).
- Phages were most abundant around day 14, primarily targeting L. brevis; some phages exhibited broad or specific host ranges.
Conclusions:
- Cucumber fermentation brine harbors abundant and diverse phages.
- These phages can cause significant mortality in lactic acid bacteria populations.
- Phage control strategies may be necessary for low-salt cucumber fermentations.
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