从乳制品发酵设施中分离的皮肤病毒的生物多样性,使用未定义的美索菲尔基初始培养
Kelsey White1, Giovanni Eraclio2, Gabriele Andrea Lugli3
1School of Microbiology, University College Cork, Cork, T12 Y337, Ireland; APC Microbiome Ireland, University College Cork, Cork, T12 YT20, Ireland.
International journal of food microbiology
|November 7, 2025
概括
菌体,特别是斯库纳病毒,威胁到乳制品发酵. 这项研究确定了新的菌体蛋白质,并将菌体多样性与宿主细菌联系起来,为控制这些威胁提供了见解.
科学领域:
- 乳制品微生物学 乳制品微生物学
- 病毒学 病毒学
- 基因组学就是基因组学.
背景情况:
- 半性起始培养物,包括乳科菌 (Lactococcus lactis),对于乳制品发酵至关重要.
- 菌体感染通过破坏发酵过程,对乳制品生产构成重大威胁.
- 皮肤病毒是一种有问题的乳球菌属,经常在乳制品设施中遇到.
研究的目的:
- 评估从未定义的美索菲尔基初始培养中乳清中的乳球菌的多样性.
- 描述新型斯库纳病毒分离物及其基因组特征.
- 了解Skunavirus受体结合蛋白与宿主细胞壁基因型之间的关系.
主要方法:
- 培养依赖的菌体查.
- 基于预测的受体结合蛋白特异性的有针对性的隔离.
- 菌体RBP激活细胞分类 (PhRACS) 和全基因组测序.
- 对比基因组分析和蛋白质结构预测.
- 宿主范围分析和菌体分析.
主要成果:
- 鉴定和测序了26种不同的Skunavirus分离物.
- 在尾部相关蛋白质中发现了新的碳水化合物结合域.
- 在Skunavirus受体结合蛋白类组和宿主细胞壁基因型之间发现了强烈的相关性.
- 病原体分析揭示了乳制品发酵环境中的skunaviruses的多样性.
结论:
- 该研究阐明了乳制品发酵中的Skunavirus多样性和宿主相互作用.
- 确定了新的菌体蛋白和结合机制,为菌体控制策略提供了目标.
- 了解菌体与宿主之间的关系对于减轻乳制品行业中菌体相关的干扰至关重要.
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