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Genetic and functional characterisation of the lactococcal P335 phage-host interactions

  • Jennifer Mahony
  • , Joana Oliveira
  • , Barry Collins
  • , Laurens Hanemaaijer
  • , Gabriele Andrea Lugli
  • , Horst Neve
  • , Marco Ventura
  • , Thijs R. Kouwen
  • , Christian Cambillau
  • , Douwe van Sinderen
  • University College Cork
  • DSM Food Specialties
  • University of Parma
  • Max Rubner Institut
  • Aix-Marseille Université
  • CNRS

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Despite continuous research efforts, bacterio(phages) infecting Lactococcus lactis starter strains persist as a major threat to dairy fermentations. The lactococcal P335 phages, which are currently classified into four sub-groups (I-IV), are the second most frequently isolated phage group in an industrial dairy context. Results: The current work describes the isolation and comparative genomic analysis of 17 novel P335 group phages. Detailed analysis of the genomic region of P335 phages encoding the so-called "baseplate", which includes the receptor binding protein (RBP) was combined with a functional characterization of the RBP of sub-group III and IV phages. Additionally, calcium-dependence assays revealed a specific requirement for calcium by sub-group IV phages while host range analysis highlighted a higher number of strains with CWPS type A (11 of 39 strains) are infected by the P335 phages assessed in this study than those with a C (five strains), B (three of 39 strains) or unknown (one of 39 strains) CWPS type. Conclusions: These analyses revealed significant divergence among RBP sequences, apparently reflecting their unique interactions with the host and particularly for strains with a type A CWPS. The implications of the genomic architecture of lactococcal P335 phages on serving as a general model for Siphoviridae phages are discussed.

Original languageEnglish
Article number146
JournalBMC Genomics
Volume18
Issue number1
DOIs
Publication statusPublished - 10 Feb 2017

Keywords

  • Bacteriophage
  • Dairy
  • Fermentation
  • Lactococcus lactis
  • Receptor-binding protein

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