Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins
Abstract Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded. Along with dairy starters, bacteriocin producers (protective cultures) or the direct addition of bacteriocins...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-08-01
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| Series: | MicrobiologyOpen |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/mbo3.1308 |
| _version_ | 1811282611064012800 |
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| author | Claudia Rendueles Susana Escobedo Ana Rodríguez Beatriz Martínez |
| author_facet | Claudia Rendueles Susana Escobedo Ana Rodríguez Beatriz Martínez |
| author_sort | Claudia Rendueles |
| collection | DOAJ |
| description | Abstract Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded. Along with dairy starters, bacteriocin producers (protective cultures) or the direct addition of bacteriocins as biopreservatives may be applied in food to extend shelf‐life. In this work, we have studied the progress of infection of Lactococcus cremoris MG1363 by the phage sk1, in the presence of three bacteriocins with different modes of action: nisin, lactococcin A (LcnA), and lactococcin 972 (Lcn972). We aimed to reveal putative bacteriocin‐phage interactions (BaPI) that could be detrimental and increase the risk of fermentation failure due to phages. Based on infections in broth and solid media, a synergistic effect was observed with Lcn972. This positive sk1‐Lcn972 interaction could be correlated with an increased burst size. sk1‐Lcn972 BaPI occurred independently of a functional SOS and cell envelope stress response but was lost in the absence of the major autolysin AcmA. Furthermore, BaPI was not exclusive to the sk1‐Lcn972 pairing and could be observed with other phages and lactococcal strains. Therefore, bacteriocins may facilitate phage predation of dairy lactococci and their use should be carefully evaluated. |
| first_indexed | 2024-04-13T01:55:42Z |
| format | Article |
| id | doaj.art-0d508ea5cb534d72b220924d6aeb5dc7 |
| institution | Directory Open Access Journal |
| issn | 2045-8827 |
| language | English |
| last_indexed | 2024-04-13T01:55:42Z |
| publishDate | 2022-08-01 |
| publisher | Wiley |
| record_format | Article |
| series | MicrobiologyOpen |
| spelling | doaj.art-0d508ea5cb534d72b220924d6aeb5dc72022-12-22T03:07:45ZengWileyMicrobiologyOpen2045-88272022-08-01114n/an/a10.1002/mbo3.1308Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocinsClaudia Rendueles0Susana Escobedo1Ana Rodríguez2Beatriz Martínez3Department Technology and Biotechnology of Dairy Products Instituto de Productos Lácteos de Asturias (IPLA), CSIC Villaviciosa Asturias SpainDepartment Technology and Biotechnology of Dairy Products Instituto de Productos Lácteos de Asturias (IPLA), CSIC Villaviciosa Asturias SpainDepartment Technology and Biotechnology of Dairy Products Instituto de Productos Lácteos de Asturias (IPLA), CSIC Villaviciosa Asturias SpainDepartment Technology and Biotechnology of Dairy Products Instituto de Productos Lácteos de Asturias (IPLA), CSIC Villaviciosa Asturias SpainAbstract Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded. Along with dairy starters, bacteriocin producers (protective cultures) or the direct addition of bacteriocins as biopreservatives may be applied in food to extend shelf‐life. In this work, we have studied the progress of infection of Lactococcus cremoris MG1363 by the phage sk1, in the presence of three bacteriocins with different modes of action: nisin, lactococcin A (LcnA), and lactococcin 972 (Lcn972). We aimed to reveal putative bacteriocin‐phage interactions (BaPI) that could be detrimental and increase the risk of fermentation failure due to phages. Based on infections in broth and solid media, a synergistic effect was observed with Lcn972. This positive sk1‐Lcn972 interaction could be correlated with an increased burst size. sk1‐Lcn972 BaPI occurred independently of a functional SOS and cell envelope stress response but was lost in the absence of the major autolysin AcmA. Furthermore, BaPI was not exclusive to the sk1‐Lcn972 pairing and could be observed with other phages and lactococcal strains. Therefore, bacteriocins may facilitate phage predation of dairy lactococci and their use should be carefully evaluated.https://doi.org/10.1002/mbo3.1308bacteriocinbacteriophagedairy startersLactococcusmilk fermentation |
| spellingShingle | Claudia Rendueles Susana Escobedo Ana Rodríguez Beatriz Martínez Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins MicrobiologyOpen bacteriocin bacteriophage dairy starters Lactococcus milk fermentation |
| title | Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins |
| title_full | Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins |
| title_fullStr | Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins |
| title_full_unstemmed | Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins |
| title_short | Bacteriocin‐phage interaction (BaPI): Phage predation of Lactococcus in the presence of bacteriocins |
| title_sort | bacteriocin phage interaction bapi phage predation of lactococcus in the presence of bacteriocins |
| topic | bacteriocin bacteriophage dairy starters Lactococcus milk fermentation |
| url | https://doi.org/10.1002/mbo3.1308 |
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