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Bacteriophages of lactobacilli.

L Sechaud1, P J Cluzel, M Rousseau

  • 1Laboratoire de Microbiologie Laitière, INRA, Jouy-en-Josas, France.

Biochimie
|March 1, 1988
PubMed
Summary

Lactobacilli phages, like PL-1 and phi FSW, impact lactic acid fermentation. Understanding these phages, including their receptors and genetic elements like ISL 1, is crucial for preventing faulty food products.

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Area of Science:

  • Microbiology
  • Bacteriology
  • Virology

Background:

  • Lactobacilli are essential for lactic acid fermentation in food production.
  • Phage outbreaks can disrupt these processes, leading to product defects.
  • Specific phages affecting Lactobacillus casei strains have been studied.

Purpose of the Study:

  • To investigate the characteristics of Lactobacillus casei phages, including PL-1 and phi FSW.
  • To understand the mechanisms of phage-host interaction and genetic variability.
  • To assess the prevalence of lysogeny in various Lactobacillus species.

Main Methods:

  • Characterization of phage PL-1's lytic and lysogenic behavior.
  • Analysis of phage phi FSW's temperate nature and the role of ISL 1.
  • Induction of phage particles from Lactobacillus strains using mitomycin C.
  • Molecular-level study of representative phages, such as Lytic phage LL-H.

Main Results:

  • Phage PL-1 utilizes cell-wall polysaccharides with rhamnose as receptors and requires Ca2+ and ATP for DNA injection.
  • The temperate phage phi FSW can give rise to virulent phages through mutations or ISL 1 insertion.
  • Lysogeny is prevalent in lactobacilli, with significant percentages of strains producing phage particles after induction.
  • Phages of L. lactis and related species can be classified into four groups (a, b, c, d), with group a showing clear relationships between lytic and temperate phages.

Conclusions:

  • Lactobacillus phages exhibit diverse mechanisms of infection, lysogeny, and genetic alteration.
  • The discovery of ISL 1 highlights the genetic plasticity of lactobacilli.
  • Lysogeny is a common phenomenon in lactobacilli, impacting starter culture stability.
  • Further research into phage-host interactions is vital for maintaining the quality and safety of fermented foods.

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