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Assessing the functionality and genetic diversity of lactococcal prophages.
Philip Kelleher1, Jennifer Mahony2, Katharina Schweinlin1
1School of Microbiology, University College Cork, T12 YT20 Cork, Ireland.
International Journal of Food Microbiology
|March 11, 2018
Summary
Lactococcus lactis prophages are mostly stable in dairy fermentations, posing low induction risk. These prophages offer host benefits, including phage resistance, and expand the diversity of the P335 phage group.
Area of Science:
- Microbiology
- Bacteriology
- Virology
Background:
- Lactococcus lactis is crucial for dairy fermentation.
- Prophages in L. lactis genomes are common but poorly understood regarding stability.
- Assessing prophage stability is vital for industrial applications.
Purpose of the Study:
- To explore thirty L. lactis genomes for intact prophages.
- To assess prophage genomic diversity and associated risks/benefits.
- To investigate prophage induction and host fitness implications.
Main Methods:
- Whole-genome sequencing of thirty L. lactis strains.
- Bioinformatic analysis for prophage identification.
- Mitomycin C induction and flow cytometry for prophage particle detection.
Main Results:
- Only four of thirty strains produced intact phage particles upon induction, indicating low risk.
- Widespread presence of prophage-encoded phage-resistance systems identified.
- Many prophages belong to the P335 and 936 groups; an additional P335 lineage was discovered.
Conclusions:
- L. lactis prophages are generally stable, with minimal risk of induction in fermentation.
- Prophages contribute to host fitness through mechanisms like phage resistance.
- The study expands the known genetic diversity of the industrially relevant P335 phage group.
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