Isolation and characterization of Lactobacillus brevis phages

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dc.contributor.author Feyereisen, Marine
dc.contributor.author Mahony, Jennifer
dc.contributor.author Lugli, Gabriele A.
dc.contributor.author Ventura, Marco
dc.contributor.author Neve, Horst
dc.contributor.author Franz, Charles M. A. P.
dc.contributor.author Noben, Jean-Paul
dc.contributor.author O'Sullivan, Tadhg
dc.contributor.author van Sinderen, Douwe
dc.date.accessioned 2019-11-20T05:22:40Z
dc.date.available 2019-11-20T05:22:40Z
dc.date.issued 2019-04-26
dc.identifier.citation Feyereisen, M., Mahony, J., Lugli, G.A., Ventura, M., Neve, H., Franz, C.M., Noben, J.P., O’Sullivan, T. and Sinderen, D.V., 2019. Isolation and Characterization of Lactobacillus brevis Phages. Viruses, 11(5), (393). DOI:10.3390/v11050393 en
dc.identifier.volume 11 en
dc.identifier.issued 5 en
dc.identifier.startpage 1 en
dc.identifier.endpage 16 en
dc.identifier.issn 1999-4915
dc.identifier.uri http://hdl.handle.net/10468/9120
dc.identifier.doi 10.3390/v11050393 en
dc.description.abstract Lactobacillus brevis has been widely used in industry for fermentation purposes. However, it is also associated with the spoilage of foods and beverages, in particular, beer. There is an increasing demand for natural food preservation methods, and in this context, bacteriophages possess the potential to control such spoilage bacteria. Just a few studies on phages infecting Lactobacillus brevis have been performed to date and in the present study, we report the isolation and characterization of five virulent phages capable of infecting Lb. brevis strains. The analysis reveals a high diversity among the isolates, with members belonging to both, the Myoviridae and Siphoviridae families. One isolate, designated phage 3-521, possesses a genome of 140.8 kb, thus representing the largest Lb. brevis phage genome sequenced to date. While the isolated phages do not propagate on Lb. brevis beer-spoiling strains, phages showed activity against these strains, impairing the growth of some Lb. brevis strains. The results highlight the potential of bacteriophage-based treatments as an effective approach to prevent bacterial spoilage of beer. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.relation.uri https://www.mdpi.com/1999-4915/11/5/393
dc.rights © 2019 by the authors. Licensee MDPI, Basel, Switzerland en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Lactobacillus brevis en
dc.subject Bacteriophage en
dc.subject Virulent en
dc.subject Beer en
dc.subject Fermentation en
dc.subject Genomic and proteomic analysis en
dc.title Isolation and characterization of Lactobacillus brevis phages en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Douwe van Sinderen, School of Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: d.vansinderen@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Irish Research Council en
dc.contributor.funder Science Foundation Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Viruses en
dc.internal.IRISemailaddress d.vansinderen@ucc.ie en
dc.identifier.articleid 393 en


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© 2019 by the authors. Licensee MDPI, Basel, Switzerland Except where otherwise noted, this item's license is described as © 2019 by the authors. Licensee MDPI, Basel, Switzerland
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