Biodiversity of Streptococcus thermophilus phages in global dairy fermentations

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dc.contributor.authorLavelle, Katherine
dc.contributor.authorMartinez, Ines
dc.contributor.authorNeve, Horst
dc.contributor.authorLugli, Gabriele A.
dc.contributor.authorFranz, Charles M. A. P
dc.contributor.authorVentura, Marco
dc.contributor.authorBello, Fabio Dal
dc.contributor.authorvan Sinderen, Douwe
dc.contributor.authorMahony, Jennifer
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2019-09-09T11:51:35Z
dc.date.available2019-09-09T11:51:35Z
dc.date.issued2018-10-22
dc.description.abstractStreptococcus thermophilus strains are among the most widely employed starter cultures in dairy fermentations, second only to those of Lactococcus lactis. The extensive application of this species provides considerable opportunity for the proliferation of its infecting (bacterio)phages. Until recently, dairy streptococcal phages were classified into two groups (cos and pac groups), while more recently, two additional groups have been identified (5093 and 987 groups). This highlights the requirement for consistent monitoring of phage populations in the industry. Here, we report a survey of 35 samples of whey derived from 27 dairy fermentation facilities in ten countries against a panel of S. thermophiles strains. This culminated in the identification of 172 plaque isolates, which were characterized by multiplex PCR, restriction fragment length polymorphism analysis, and host range profiling. Based on this characterisation, 39 distinct isolates representing all four phage groups were selected for genome sequencing. Genetic diversity was observed among the cos isolates and correlations between receptor binding protein phylogeny and host range were also clear within this phage group. The 987 phages isolated within this study shared high levels of sequence similarity, yet displayed reduced levels of similarity to those identified in previous studies, indicating that they are subject to ongoing genetic diversification.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid577en
dc.identifier.citationLavelle, K., Martinez, I., Neve, H., Lugli, G., Franz, C., Ventura, M., Bello, F., Sinderen, D. and Mahony, J., 2018. Biodiversity of Streptococcus thermophilus Phages in Global Dairy Fermentations. Viruses, 10(10), (577). DOI:10.3390/v10100577en
dc.identifier.doi10.3390/v10100577en
dc.identifier.eissn1999-4915
dc.identifier.endpage20en
dc.identifier.issn1999-4915
dc.identifier.journaltitleVirusesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/8482
dc.identifier.volume10en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Starting Investigator Research Grant (SIRG)/15/SIRG/3430/IE/Phage-host interactome of the dairy bacterium Streptococcus thermophilus (PHIST)/en
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Investigator Programme/13/IA/1953/IE/Functional analysis of the host adsorption and DNA injection processes of a lactococcal bacteriophage/en
dc.relation.urihttps://www.mdpi.com/1999-4915/10/10/577
dc.rights© 2018 by the authors. Licensee MDPI, Basel, Switzerlanden
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectEcologyen
dc.subjectDairy fermentationen
dc.subjectPhage typingen
dc.subjectGenomicsen
dc.titleBiodiversity of Streptococcus thermophilus phages in global dairy fermentationsen
dc.typeArticle (peer-reviewed)en
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