Phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process

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dc.contributor.author Mahony, Jennifer
dc.contributor.author Moscarelli, Angelo
dc.contributor.author Kelleher, Philip
dc.contributor.author Lugli, Gabriele A.
dc.contributor.author Ventura, Marco
dc.contributor.author Settanni, Luca
dc.contributor.author van Sinderen, Douwe
dc.date.accessioned 2017-04-03T18:54:14Z
dc.date.available 2017-04-03T18:54:14Z
dc.date.issued 2017-03-16
dc.identifier.citation Mahony, J., Moscarelli, A., Kelleher, P., Lugli, G. A., Ventura, M., Settanni, L. and van Sinderen, D. (2017) ‘Phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process’, Viruses, 9(3),45 (18pp). doi:10.3390/v9030045 en
dc.identifier.volume 9 en
dc.identifier.issued 3 en
dc.identifier.startpage 1 en
dc.identifier.endpage 18 en
dc.identifier.issn 1999-4915
dc.identifier.uri http://hdl.handle.net/10468/3855
dc.identifier.doi 10.3390/v9030045
dc.description.abstract Dairy fermentations constitute a perfect “breeding ground” for bacteriophages infecting starter cultures, particularly strains of Lactococcus lactis. In modern fermentations, these phages typically belong to one of three groups, i.e., the 936, P335, and c2 phage groups. Traditional production methods present fewer chemical and physical barriers to phage proliferation compared to modern production systems, while the starter cultures used are typically complex, variable, and undefined. In the current study, a variety of cheese whey, animal-derived rennet, and vat swab samples from artisanal cheeses produced in Sicily were analysed for the presence of lactococcal phages to assess phage diversity in such environments. The complete genomes of 18 representative phage isolates were sequenced, allowing the identification of 10 lactococcal 949 group phages, six P087 group phages, and two members of the 936 group phages. The genetic diversity of these isolates was examined using phylogenetic analysis as well as a focused analysis of the receptor binding proteins, which dictate specific interactions with the host-encoded receptor. Thermal treatments at 63 °C and 83 °C indicate that the 949 phages are particularly sensitive to thermal treatments, followed by the P087 and 936 isolates, which were shown to be much less sensitive to such treatments. This difference may explain the relatively low frequency of isolation of the so-called “rare” 949 and P087 group phages in modern fermentations. en
dc.description.sponsorship Science Foundation Ireland (SFI Starting Investigator Research Grant Ref. No. 15/SIRG/3430; SFI Investigator Award Ref. No.13/IA/1953); Department of Agriculture, Food and the Marine (Food Institutional Research Measure Ref: 10/RD/TMFRC/704–‘CheeseBoard 2015’) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI AG en
dc.rights © 2017, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/ en
dc.subject Bacteriophage en
dc.subject Lactococcus lactis en
dc.subject Dairy fermentation en
dc.subject Cheese en
dc.subject Infection en
dc.title Phage biodiversity in artisanal cheese wheys reflects the complexity of the fermentation process en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Douwe Van Sinderen, Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: d.vansinderen@ucc.ie en
dc.internal.availability Full text available en
dc.date.updated 2017-03-31T10:35:59Z
dc.description.version Published Version en
dc.internal.rssid 389399760
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Viruses en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress d.vansinderen@ucc.ie en
dc.identifier.articleid 45


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© 2017, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Except where otherwise noted, this item's license is described as © 2017, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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