Fate, inducibility, and behavior of Latilactobacillus curvatus temperate phage TMW 1.591 P1 during sausage fermentation
Temperate phages insert their genome into the host's chromosome. As prophages, they remain latent in the genome until an induction event leads to lytic phage production. When this occurs in a starter culture that has been added to food fermentation, this can impair the fermentation success. Thi...
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description | Temperate phages insert their genome into the host's chromosome. As prophages, they remain latent in the genome until an induction event leads to lytic phage production. When this occurs in a starter culture that has been added to food fermentation, this can impair the fermentation success. This study aimed to analyze prophage inducibility in the Latilactobacillus curvatus TMW 1.591 strain during meat fermentation and investigate whether an induction signal before cryopreservation is maintained during storage and can lead to phage-induced lysis after culture activation.
A prophage-free isogenic derivative of the model starter organism, L. curvatus TMW 1.591, was developed as a negative control (L. curvatus TMW 1.2406). Raw meat fermentation was performed with the wild-type (WT) and phage-cured strains. The WT strain produced high numbers of phages (5.2 ± 1.8 × 107 plaque-forming units g-1) in the meat batter. However, the prophage did not significantly affect the meat fermentation process. Induction experiments suggested an acidic environment as a potential trigger for prophage induction. Phage induction by ultraviolet light before strain cryopreservation remains functional for at least 10 weeks of storage.
Intact prophages are active during meat fermentation. However, in this study, this has no measurable consequences for fermentation, suggesting a high resiliency of meat fermentation against phages. Inadequate handling of lysogenic starter strains, even before preservation, can lead to phage introduction into food fermentation and unintended host lysis. |
doi_str_mv | 10.1093/jambio/lxae175 |
format | Article |
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A prophage-free isogenic derivative of the model starter organism, L. curvatus TMW 1.591, was developed as a negative control (L. curvatus TMW 1.2406). Raw meat fermentation was performed with the wild-type (WT) and phage-cured strains. The WT strain produced high numbers of phages (5.2 ± 1.8 × 107 plaque-forming units g-1) in the meat batter. However, the prophage did not significantly affect the meat fermentation process. Induction experiments suggested an acidic environment as a potential trigger for prophage induction. Phage induction by ultraviolet light before strain cryopreservation remains functional for at least 10 weeks of storage.
Intact prophages are active during meat fermentation. However, in this study, this has no measurable consequences for fermentation, suggesting a high resiliency of meat fermentation against phages. Inadequate handling of lysogenic starter strains, even before preservation, can lead to phage introduction into food fermentation and unintended host lysis.</description><identifier>ISSN: 1365-2672</identifier><identifier>EISSN: 1365-2672</identifier><identifier>DOI: 10.1093/jambio/lxae175</identifier><identifier>PMID: 38991993</identifier><language>eng</language><publisher>England</publisher><subject>Animals ; Bacillaceae - genetics ; Bacillaceae - metabolism ; Bacillaceae - virology ; Bacteriophages - genetics ; Bacteriophages - physiology ; Fermentation ; Food Microbiology ; Meat Products - microbiology ; Prophages - genetics ; Virus Activation</subject><ispartof>Journal of applied microbiology, 2024-07, Vol.135 (7)</ispartof><rights>The Author(s) 2024. Published by Oxford University Press on behalf of Applied Microbiology International.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c180t-fc8d14aa3d34e679f5525bf241d85ac141b1d16919f7af882b4956f98310734f3</cites><orcidid>0000-0003-2004-5751</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38991993$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ambros, Conrad L</creatorcontrib><creatorcontrib>Ehrmann, Matthias A</creatorcontrib><title>Fate, inducibility, and behavior of Latilactobacillus curvatus temperate phage TMW 1.591 P1 during sausage fermentation</title><title>Journal of applied microbiology</title><addtitle>J Appl Microbiol</addtitle><description>Temperate phages insert their genome into the host's chromosome. As prophages, they remain latent in the genome until an induction event leads to lytic phage production. When this occurs in a starter culture that has been added to food fermentation, this can impair the fermentation success. This study aimed to analyze prophage inducibility in the Latilactobacillus curvatus TMW 1.591 strain during meat fermentation and investigate whether an induction signal before cryopreservation is maintained during storage and can lead to phage-induced lysis after culture activation.
A prophage-free isogenic derivative of the model starter organism, L. curvatus TMW 1.591, was developed as a negative control (L. curvatus TMW 1.2406). Raw meat fermentation was performed with the wild-type (WT) and phage-cured strains. The WT strain produced high numbers of phages (5.2 ± 1.8 × 107 plaque-forming units g-1) in the meat batter. However, the prophage did not significantly affect the meat fermentation process. Induction experiments suggested an acidic environment as a potential trigger for prophage induction. Phage induction by ultraviolet light before strain cryopreservation remains functional for at least 10 weeks of storage.
Intact prophages are active during meat fermentation. However, in this study, this has no measurable consequences for fermentation, suggesting a high resiliency of meat fermentation against phages. Inadequate handling of lysogenic starter strains, even before preservation, can lead to phage introduction into food fermentation and unintended host lysis.</description><subject>Animals</subject><subject>Bacillaceae - genetics</subject><subject>Bacillaceae - metabolism</subject><subject>Bacillaceae - virology</subject><subject>Bacteriophages - genetics</subject><subject>Bacteriophages - physiology</subject><subject>Fermentation</subject><subject>Food Microbiology</subject><subject>Meat Products - microbiology</subject><subject>Prophages - genetics</subject><subject>Virus Activation</subject><issn>1365-2672</issn><issn>1365-2672</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpNkD1PwzAQhi0EonytjMgjA2l9cZzEI0J8SUUwFDFGF8cGV05SbKfAvyeoBTHdK917j3QPIafApsAkny2xrW0_c5-ooRA75AB4LpI0L9Ldf3lCDkNYMgaciXyfTHgpJUjJD8jHDUZ9QW3XDMrW1tn4dUGxa2it33Bte097Q-cYrUMV-xqVdW4IVA1-jXEMUbcr7UcGXb3hq6aLhxcKUyGBPgFtBm-7VxpwCD87o32ruzjC-u6Y7Bl0QZ9s5xF5vrleXN0l88fb-6vLeaKgZDExqmwgQ-QNz3ReSCNEKmqTZtCUAhVkUEMD-fiMKdCUZVpnUuRGlhxYwTPDj8j5hrvy_fugQ6xaG5R2DjvdD6HirJBQMCnEWJ1uqsr3IXhtqpW3LfqvClj1I7vayK62sseDsy17qFvd_NV_7fJvmjx9ZQ</recordid><startdate>20240702</startdate><enddate>20240702</enddate><creator>Ambros, Conrad L</creator><creator>Ehrmann, Matthias A</creator><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2004-5751</orcidid></search><sort><creationdate>20240702</creationdate><title>Fate, inducibility, and behavior of Latilactobacillus curvatus temperate phage TMW 1.591 P1 during sausage fermentation</title><author>Ambros, Conrad L ; Ehrmann, Matthias A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c180t-fc8d14aa3d34e679f5525bf241d85ac141b1d16919f7af882b4956f98310734f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Animals</topic><topic>Bacillaceae - genetics</topic><topic>Bacillaceae - metabolism</topic><topic>Bacillaceae - virology</topic><topic>Bacteriophages - genetics</topic><topic>Bacteriophages - physiology</topic><topic>Fermentation</topic><topic>Food Microbiology</topic><topic>Meat Products - microbiology</topic><topic>Prophages - genetics</topic><topic>Virus Activation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ambros, Conrad L</creatorcontrib><creatorcontrib>Ehrmann, Matthias A</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ambros, Conrad L</au><au>Ehrmann, Matthias A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fate, inducibility, and behavior of Latilactobacillus curvatus temperate phage TMW 1.591 P1 during sausage fermentation</atitle><jtitle>Journal of applied microbiology</jtitle><addtitle>J Appl Microbiol</addtitle><date>2024-07-02</date><risdate>2024</risdate><volume>135</volume><issue>7</issue><issn>1365-2672</issn><eissn>1365-2672</eissn><abstract>Temperate phages insert their genome into the host's chromosome. As prophages, they remain latent in the genome until an induction event leads to lytic phage production. When this occurs in a starter culture that has been added to food fermentation, this can impair the fermentation success. This study aimed to analyze prophage inducibility in the Latilactobacillus curvatus TMW 1.591 strain during meat fermentation and investigate whether an induction signal before cryopreservation is maintained during storage and can lead to phage-induced lysis after culture activation.
A prophage-free isogenic derivative of the model starter organism, L. curvatus TMW 1.591, was developed as a negative control (L. curvatus TMW 1.2406). Raw meat fermentation was performed with the wild-type (WT) and phage-cured strains. The WT strain produced high numbers of phages (5.2 ± 1.8 × 107 plaque-forming units g-1) in the meat batter. However, the prophage did not significantly affect the meat fermentation process. Induction experiments suggested an acidic environment as a potential trigger for prophage induction. Phage induction by ultraviolet light before strain cryopreservation remains functional for at least 10 weeks of storage.
Intact prophages are active during meat fermentation. However, in this study, this has no measurable consequences for fermentation, suggesting a high resiliency of meat fermentation against phages. Inadequate handling of lysogenic starter strains, even before preservation, can lead to phage introduction into food fermentation and unintended host lysis.</abstract><cop>England</cop><pmid>38991993</pmid><doi>10.1093/jambio/lxae175</doi><orcidid>https://orcid.org/0000-0003-2004-5751</orcidid><oa>free_for_read</oa></addata></record> |
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source | MEDLINE; Oxford University Press Journals All Titles (1996-Current) |
subjects | Animals Bacillaceae - genetics Bacillaceae - metabolism Bacillaceae - virology Bacteriophages - genetics Bacteriophages - physiology Fermentation Food Microbiology Meat Products - microbiology Prophages - genetics Virus Activation |
title | Fate, inducibility, and behavior of Latilactobacillus curvatus temperate phage TMW 1.591 P1 during sausage fermentation |
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