1
|
Barchi Y, Philippe C, Chaïb A, Oviedo-Hernandez F, Claisse O, Le Marrec C. Phage Encounters Recorded in CRISPR Arrays in the Genus Oenococcus. Viruses 2022; 15:15. [PMID: 36680056 PMCID: PMC9867325 DOI: 10.3390/v15010015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
The Oenococcus genus comprises four recognized species, and members have been found in different types of beverages, including wine, kefir, cider and kombucha. In this work, we implemented two complementary strategies to assess whether oenococcal hosts of different species and habitats were connected through their bacteriophages. First, we investigated the diversity of CRISPR-Cas systems using a genome-mining approach, and CRISPR-endowed strains were identified in three species. A census of the spacers from the four identified CRISPR-Cas loci showed that each spacer space was mostly dominated by species-specific sequences. Yet, we characterized a limited records of potentially recent and also ancient infections between O. kitaharae and O. sicerae and phages of O. oeni, suggesting that some related phages have interacted in diverse ways with their Oenococcus hosts over evolutionary time. Second, phage-host interaction analyses were performed experimentally with a diversified panel of phages and strains. None of the tested phages could infect strains across the species barrier. Yet, some infections occurred between phages and hosts from distinct beverages in the O. oeni species.
Collapse
Affiliation(s)
| | | | | | | | | | - Claire Le Marrec
- UMR Oenologie 1366, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33882 Villenave d’Ornon, France
| |
Collapse
|
2
|
Chaïb A, Philippe C, Jaomanjaka F, Barchi Y, Oviedo-Hernandez F, Claisse O, Le Marrec C. Phage-host interactions as a driver of population dynamics during wine fermentation: Betting on underdogs. Int J Food Microbiol 2022; 383:109936. [PMID: 36179497 DOI: 10.1016/j.ijfoodmicro.2022.109936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 09/03/2022] [Accepted: 09/15/2022] [Indexed: 10/14/2022]
Abstract
Winemaking is a complex process in which numerous microorganisms, mainly yeasts and lactic acid bacteria (LAB), play important roles. After alcoholic fermentation (AF), most wines undergo malolactic fermentation (MLF) to improve their organoleptic properties and microbiological stability. Oenococcus oeni is mainly responsible for this crucial process where L-malic acid (MA) in wine converts to softer L-lactic acid. The bacterium is better adapted to the limiting conditions imposed by the wine matrix and performs MLF under regular winemaking conditions, especially in wines with a pH below 3.5. Traditionally, this process has been conducted by the natural microbiota present within the winery. However, the start, duration and qualitative impact of spontaneous MLF are unpredictable, which prompts winemakers to use pure starter cultures of selected bacteria to promote a more reliable, simple, fast and efficient fermentation. Yet, their use does not always ensure a problem-free fermentation. Spontaneous initiation of the process may prove very difficult or does not occur at all. Such difficulties arise from a combination of factors found in some wines upon the completion of AF (high ethanol concentration, low temperature and pH, low nutrient concentrations, presence of free and bound SO2). Alongside these well documented facts, research has also provided evidence that negative interactions between O. oeni and other biological entities such as yeasts may also impact MLF. Another insufficiently described, but highly significant factor inhibiting bacterial growth is connected to the presence of bacteriophages of O. oeni which are frequently associated to musts and wines. The purpose of this review is to summarize the current knowledge about the phage life cycles and possible impacts on the trajectory of the microbiota during winemaking.
Collapse
Affiliation(s)
- Amel Chaïb
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France
| | - Cécile Philippe
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France
| | - Féty Jaomanjaka
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France
| | - Yasma Barchi
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France
| | - Florencia Oviedo-Hernandez
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France
| | - Olivier Claisse
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France
| | - Claire Le Marrec
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, Villenave d'Ornon, France.
| |
Collapse
|
3
|
Chaïb A, Claisse O, Delbarre E, Bosviel J, Le Marrec C. Assessment of the lysogenic status in the lactic acid bacterium O. oeni during the spontaneous malolactic fermentation of red wines. Food Microbiol 2022; 103:103947. [DOI: 10.1016/j.fm.2021.103947] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/12/2021] [Accepted: 11/14/2021] [Indexed: 11/04/2022]
|
4
|
Onetto CA, Costello PJ, Kolouchova R, Jordans C, McCarthy J, Schmidt SA. Analysis of Transcriptomic Response to SO 2 by Oenococcus oeni Growing in Continuous Culture. Microbiol Spectr 2021; 9:e0115421. [PMID: 34612664 PMCID: PMC8510247 DOI: 10.1128/spectrum.01154-21] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 08/31/2021] [Indexed: 01/01/2023] Open
Abstract
To successfully complete malolactic fermentation (MLF), Oenococcus oeni must overcome wine stress conditions of low pH, high ethanol, and the presence of SO2. Failure to complete MLF may result in detrimental effects to the quality and stability of the resulting wines. Research efforts to date have focused on elucidating the mechanisms and genetic features that confer the ability to withstand low pH and high ethanol concentrations on O. oeni; however, the responses to SO2 stress are less well defined. This study focused on characterizing the transcriptional response of O. oeni to SO2 challenge during cultivation in a continuous system at wine-like pH (3.5). This experimental design allowed the precise discrimination of transcriptional changes linked to SO2 stress from responses associated with growth stage and cultivation parameters. Differential gene expression analysis revealed major transcriptional changes following SO2 exposure and suggested that this compound primarily interacts with intracellular proteins, DNA, and the cell envelope of O. oeni. The molecular chaperone hsp20, which has a demonstrated function in the heat, ethanol, and acid stress response, was highly upregulated, confirming its additional role in the response of this species to SO2 stress. This work also reports the first nanopore-based complete genome assemblies for O. oeni. IMPORTANCE Malolactic fermentation is an indispensable step in the elaboration of most wines and is generally performed by Oenococcus oeni, a Gram-positive heterofermentative lactic acid bacterium species. While O. oeni is tolerant to many of the wine stresses, including low pH and high ethanol concentrations, it has high sensitivity to SO2, an antiseptic and antioxidant compound regularly used in winemaking. Understanding the physiological changes induced in O. oeni by SO2 stress is essential for the development of more robust starter cultures and methods for their use. This study describes the main transcriptional changes induced by SO2 stress in the wine bacterium O. oeni and provides foundational understanding on how this compound interacts with the cellular components and the induced protective mechanisms of this species.
Collapse
Affiliation(s)
- Cristobal A. Onetto
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
| | - Peter J. Costello
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
| | - Radka Kolouchova
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
| | - Charlotte Jordans
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
| | - Jane McCarthy
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
| | - Simon A. Schmidt
- The Australian Wine Research Institute, Glen Osmond, South Australia, Australia
| |
Collapse
|
5
|
Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production. Appl Microbiol Biotechnol 2021; 105:8575-8592. [PMID: 34694447 DOI: 10.1007/s00253-021-11509-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 08/03/2021] [Accepted: 08/06/2021] [Indexed: 12/19/2022]
Abstract
The widespread existence of bacteriophage has been of great interest to the biological research community and ongoing investigations continue to explore their diversity and role. They have also attracted attention and in-depth research in connection to fermented food processing, in particular from the dairy and wine industries. Bacteriophage, mostly oenophage, may in fact be a 'double edged sword' for winemakers: whilst they have been implicated as a causal agent of difficulties with malolactic fermentation (although not proven), they are also beginning to be considered as alternatives to using sulphur dioxide to prevent wine spoilage. Investigation and characterisation of oenophage of Oenococcus oeni, the main species used in winemaking, are still limited compared to lactococcal bacteriophage of Lactococcus lactis and Lactiplantibacillus plantarum (formally Lactobacillus plantarum), the drivers of most fermented dairy products. Interestingly, these strains are also being used or considered for use in winemaking. In this review, the genetic diversity and life cycle of phage, together with the debate on the consequent impact of phage predation in wine, and potential control strategies are discussed. KEY POINTS: • Bacteriophage detected in wine are diverse. • Many lysogenic bacteriophage are found in wine bacteria. • Phage impact on winemaking can depend on the stage of the winemaking process. • Bacteriophage as potential antimicrobial agents against spoilage organisms.
Collapse
|
6
|
Distribution of Prophages in the Oenococcus oeni Species. Microorganisms 2021; 9:microorganisms9040856. [PMID: 33923461 PMCID: PMC8074189 DOI: 10.3390/microorganisms9040856] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/10/2021] [Accepted: 04/14/2021] [Indexed: 12/16/2022] Open
Abstract
Oenococcus oeni is the most exploited lactic acid bacterium in the wine industry and drives the malolactic fermentation of wines. Although prophage-like sequences have been identified in the species, many are not characterized, and a global view of their integration and distribution amongst strains is currently lacking. In this work, we analyzed the complete genomes of 231 strains for the occurrence of prophages, and analyzed their size and positions of insertion. Our data show the limited variation in the number of prophages in O. oeni genomes, and that six sites of insertion within the bacterial genome are being used for site-specific recombination. Prophage diversity patterns varied significantly for different host lineages, and environmental niches. Overall, the findings highlight the pervasive presence of prophages in the O. oeni species, their role as a major source of within-species bacterial diversity and drivers of horizontal gene transfer. Our data also have implications for enhanced understanding of the prophage recombination events which occurred during evolution of O. oeni, as well as the potential of prophages in influencing the fitness of these bacteria in their distinct niches.
Collapse
|
7
|
Philippe C, Chaïb A, Jaomanjaka F, Claisse O, Lucas PM, Samot J, Cambillau C, Le Marrec C. Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars. Front Microbiol 2021; 11:596541. [PMID: 33519734 PMCID: PMC7838156 DOI: 10.3389/fmicb.2020.596541] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Accepted: 12/14/2020] [Indexed: 01/16/2023] Open
Abstract
There has been little exploration of how phages contribute to the diversity of the bacterial community associated with winemaking and may impact fermentations and product quality. Prophages of Oenococcus oeni, the most common species of lactic acid bacteria (LAB) associated with malolactic fermentation of wine, have been described, but no data is available regarding phages of O. oeni with true virulent lifestyles. The current study reports on the incidence and characterization of the first group of virulent oenophages named Vinitor, isolated from the enological environment. Vinitor phages are morphologically very similar to siphoviruses infecting other LAB. Although widespread during winemaking, they are more abundant in musts than temperate oenophages. We obtained the complete genomic sequences of phages Vinitor162 and Vinitor27, isolated from white and red wines, respectively. The assembled genomes shared 97.6% nucleotide identity and belong to the same species. Coupled with phylogenetic analysis, our study revealed that the genomes of Vinitor phages are architecturally mosaics and represent unique combinations of modules amongst LAB infecting-phages. Our data also provide some clues to possible evolutionary connections between Vinitor and (pro)phages associated to epiphytic and insect-related bacteria.
Collapse
Affiliation(s)
- Cécile Philippe
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
| | - Amel Chaïb
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
| | - Fety Jaomanjaka
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
| | - Olivier Claisse
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
- INRA, ISVV, USC 1366 Oenologie, Villenave d’Ornon, France
| | - Patrick M. Lucas
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
| | - Johan Samot
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
| | - Christian Cambillau
- Architecture et Fonction des Macromolécules Biologiques, Aix-Marseille Université, Campus de Luminy, Marseille, France
- Architecture et Fonction des Macromolécules Biologiques, Centre National de la Recherche Scientifique (CNRS), Marseille, France
| | - Claire Le Marrec
- University of Bordeaux, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
- Bordeaux INP, ISVV, EA4577 Œnologie, Villenave d’Ornon, France
| |
Collapse
|
8
|
Philippe C, Chaïb A, Jaomanjaka F, Cluzet S, Lagarde A, Ballestra P, Decendit A, Petrel M, Claisse O, Goulet A, Cambillau C, Le Marrec C. Wine Phenolic Compounds Differently Affect the Host-Killing Activity of Two Lytic Bacteriophages Infecting the Lactic Acid Bacterium Oenococcus oeni. Viruses 2020; 12:E1316. [PMID: 33213034 PMCID: PMC7698478 DOI: 10.3390/v12111316] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/12/2020] [Accepted: 11/14/2020] [Indexed: 12/15/2022] Open
Abstract
To provide insights into phage-host interactions during winemaking, we assessed whether phenolic compounds modulate the phage predation of Oenococcus oeni. Centrifugal partition chromatography was used to fractionate the phenolic compounds of a model red wine. The ability of lytic oenophage OE33PA to kill its host was reduced in the presence of two collected fractions in which we identified five compounds. Three, namely, quercetin, myricetin and p-coumaric acid, significantly reduced the phage predation of O. oeni when provided as individual pure molecules, as also did other structurally related compounds such as cinnamic acid. Their presence was correlated with a reduced adsorption rate of phage OE33PA on its host. Strikingly, none of the identified compounds affected the killing activity of the distantly related lytic phage Vinitor162. OE33PA and Vinitor162 were shown to exhibit different entry mechanisms to penetrate into bacterial cells. We propose that ligand-receptor interactions that mediate phage adsorption to the cell surface are diverse in O. oeni and are subject to differential interference by phenolic compounds. Their presence did not induce any modifications in the cell surface as visualized by TEM. Interestingly, docking analyses suggest that quercetin and cinnamic acid may interact with the tail of OE33PA and compete with host recognition.
Collapse
Affiliation(s)
- Cécile Philippe
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Amel Chaïb
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Fety Jaomanjaka
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Stéphanie Cluzet
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Aurélie Lagarde
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Patricia Ballestra
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Alain Decendit
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
| | - Mélina Petrel
- Bordeaux Imaging Center, UMS3420 CNRS-INSERM, University Bordeaux, F-33000 Bordeaux, France;
| | - Olivier Claisse
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
- INRAE, ISVV, USC 1366 Oenologie, F-33140 Villenave d’Ornon, France
| | - Adeline Goulet
- Architecture et Fonction des Macromolécules Biologiques, Aix-Marseille Université, Campus de Luminy, F-13020 Marseille, France; (A.G.); (C.C.)
- Architecture et Fonction des Macromolécules Biologiques, Centre National de la Recherche Scientifique (CNRS), Campus de Luminy, F-13020 Marseille, France
| | - Christian Cambillau
- Architecture et Fonction des Macromolécules Biologiques, Aix-Marseille Université, Campus de Luminy, F-13020 Marseille, France; (A.G.); (C.C.)
- Architecture et Fonction des Macromolécules Biologiques, Centre National de la Recherche Scientifique (CNRS), Campus de Luminy, F-13020 Marseille, France
| | - Claire Le Marrec
- EA4577-USC1366 INRAE, Unité de Recherche OEnologie, Université de Bordeaux, Institut des Sciences de la Vigne et du Vin (ISVV), F-33140 Villenave d’Ornon, France; (C.P.); (A.C.); (F.J.); (S.C.); (A.L.); (P.B.); (A.D.); (O.C.)
- Bordeaux INP, ISVV, EA4577 OEnologie, F-33140 Villenave d’Ornon, France
| |
Collapse
|
9
|
Ledormand P, Desmasures N, Dalmasso M. Phage community involvement in fermented beverages: an open door to technological advances? Crit Rev Food Sci Nutr 2020; 61:2911-2920. [PMID: 32649837 DOI: 10.1080/10408398.2020.1790497] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Bacteriophages (phages) are considered the most abundant biological entities on Earth. An increasing interest in understanding phage communities, also called viromes or phageomes, has arisen over the past decade especially thanks to the development and the accessibility of Next Generation Sequencing techniques. Despite the increasing amount of available metagenomic data on microbial communities in various habitats, viromes remain poorly described in the scientific literature particularly when it comes to fermented food and beverages such as wine and cider. In this review, a particular attention is paid to the current knowledge on phage communities, with a special focus on fermented food viromes and the methodological tools available to undertake their study. There is a striking lack of available data on the fermented foods and beverages viromes. As far as we know, and although a number of phages have been isolated from wine, no general study has to date been carried out to assess the diversity of viromes in fermented beverages and their possible interactions with microbiota throughout the fermentation process. With the aim of establishing connections between the currently used technologies to carry out the analysis of viromes, possible applications of current knowledge to fermented beverages are examined.
Collapse
|
10
|
Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar. Appl Environ Microbiol 2019; 85:AEM.00997-19. [PMID: 31375489 DOI: 10.1128/aem.00997-19] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Accepted: 07/24/2019] [Indexed: 11/20/2022] Open
Abstract
Oenococcus oeni is the lactic acid bacterium (LAB) that most commonly drives malolactic fermentation in wine. Although oenococcal prophages are highly prevalent, their implications on bacterial fitness have remained unexplored and more research is required in this field. An important step toward achieving this goal is the ability to produce isogenic pairs of strains that differ only by the lysogenic presence of a given prophage, allowing further comparisons of different phenotypic traits. A novel protocol for the rapid isolation of lysogens is presented. Bacteria were first picked from the center of turbid plaques produced by temperate oenophages on a sensitive nonlysogenic host. When streaked onto an agar medium containing red grape juice (RGJ), cells segregated into white and red colonies. PCR amplifications with phage-specific primers demonstrated that only lysogens underwent white-red morphotypic switching. The method proved successful for various oenophages irrespective of their genomic content and attachment site used for site-specific recombination in the bacterial chromosome. The color switch was also observed when a sensitive nonlysogenic strain was infected with an exogenously provided lytic phage, suggesting that intracolonial lysis triggers the change. Last, lysogens also produced red colonies on white grape juice agar supplemented with polyphenolic compounds. We posit that spontaneous prophage excision produces cell lysis events in lysogenic colonies growing on RGJ agar, which, in turn, foster interactions between lysed materials and polyphenolic compounds to yield colonies easily distinguishable by their red color. Furthermore, the technique was used successfully with other species of LAB.IMPORTANCE The presence of white and red colonies on red grape juice (RGJ) agar during enumeration of Oenococcus oeni in wine samples is frequently observed by stakeholders in the wine industry. Our study brings an explanation for this intriguing phenomenon and establishes a link between the white-red color switch and the lysogenic state of O. oeni It also provides a simple and inexpensive method to distinguish between lysogenic and nonlysogenic derivatives in O. oeni with a minimum of expended time and effort. Noteworthy, the protocol could be adapted to two other species of LAB, namely, Leuconostoc citreum and Lactobacillus plantarum It could be an effective tool to provide genetic, ecological, and functional insights into lysogeny and aid in improving biotechnological processes involving members of the lactic acid bacterium (LAB) family.
Collapse
|
11
|
Complete Genome Sequence of Lytic Oenococcus oeni Bacteriophage OE33PA. Microbiol Resour Announc 2018; 7:MRA00818-18. [PMID: 30533896 PMCID: PMC6256464 DOI: 10.1128/mra.00818-18] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Accepted: 07/24/2018] [Indexed: 11/20/2022] Open
Abstract
Oenococcus oeni is the most common species of lactic acid bacteria associated with malolactic fermentation in wine. Here, we report the genome sequence of the lytic phage OE33PA (vB_OeS_OE33PA). Oenococcus oeni is the most common species of lactic acid bacteria associated with malolactic fermentation in wine. Here, we report the genome sequence of the lytic phage OE33PA (vB_OeS_OE33PA). It has a morphotype similar to that of members of the Siphoviridae family, a linear 39,866-bp double-stranded genome with cohesive ends, and 57 predicted open reading frames.
Collapse
|
12
|
Dimopoulou M, Raffenne J, Claisse O, Miot-Sertier C, Iturmendi N, Moine V, Coulon J, Dols-Lafargue M. Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance. Front Microbiol 2018; 9:1276. [PMID: 29946314 PMCID: PMC6006919 DOI: 10.3389/fmicb.2018.01276] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 05/25/2018] [Indexed: 01/01/2023] Open
Abstract
Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step not so easy to control. O. oeni displays many adaptation tools to resist the harsh wine conditions which explain its natural dominance at this stage of winemaking. Previous findings showed that capsular polysaccharides and endogenous produced dextran increased the survival rate and the conservation time of malolactic starters. In this paper, we showed that exopolysaccharides specific production rates were increased in the presence of single stressors relevant to wine (pH, ethanol). The transcription of the associated genes was investigated in distinct O. oeni strains. The conditions in which eps genes and EPS synthesis were most stimulated were then evaluated for the production of freeze dried malolactic starters, for acclimation procedures and for MLF efficiency. Sensory analysis tests on the resulting wines were finally performed.
Collapse
Affiliation(s)
- Maria Dimopoulou
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | - Jerôme Raffenne
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | - Olivier Claisse
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | - Cécile Miot-Sertier
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | | | | | | | - Marguerite Dols-Lafargue
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| |
Collapse
|
13
|
Abriouel H, Pérez Montoro B, Casado Muñoz MDC, Knapp CW, Gálvez A, Benomar N. In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives. PLoS One 2017; 12:e0176801. [PMID: 28651019 PMCID: PMC5484467 DOI: 10.1371/journal.pone.0176801] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Accepted: 04/17/2017] [Indexed: 12/22/2022] Open
Abstract
Lactobacillus pentosus MP-10, isolated from brines of naturally fermented Aloreña green table olives, exhibited high probiotic potential. The genome sequence of L. pentosus MP-10 is currently considered the largest genome among lactobacilli, highlighting the microorganism's ecological flexibility and adaptability. Here, we analyzed the complete genome sequence for the presence of acquired antibiotic resistance and virulence determinants to understand their defense mechanisms and explore its putative safety in food. The annotated genome sequence revealed evidence of diverse mobile genetic elements, such as prophages, transposases and transposons involved in their adaptation to brine-associated niches. In-silico analysis of L. pentosus MP-10 genome sequence identified a CRISPR (clustered regularly interspaced short palindromic repeats)/cas (CRISPR-associated protein genes) as an immune system against foreign genetic elements, which consisted of six arrays (4-12 repeats) and eleven predicted cas genes [CRISPR1 and CRISPR2 consisted of 3 (Type II-C) and 8 (Type I) genes] with high similarity to L. pentosus KCA1. Bioinformatic analyses revealed L. pentosus MP-10 to be absent of acquired antibiotic resistance genes, and most resistance genes were related to efflux mechanisms; no virulence determinants were found in the genome. This suggests that L. pentosus MP-10 could be considered safe and with high-adaptation potential, which could facilitate its application as a starter culture and probiotic in food preparations.
Collapse
Affiliation(s)
- Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Beatriz Pérez Montoro
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - María del Carmen Casado Muñoz
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Charles W. Knapp
- Department of Civil and Environmental Engineering, University of Strathclyde, Glasgow, Scotland, United Kingdom
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| |
Collapse
|
14
|
Philippe C, Jaomanjaka F, Claisse O, Laforgue R, Maupeu J, Petrel M, Le Marrec C. A survey of oenophages during wine making reveals a novel group with unusual genomic characteristics. Int J Food Microbiol 2017. [PMID: 28651079 DOI: 10.1016/j.ijfoodmicro.2017.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Oenophages have so far been mostly isolated from red wines under malolactic fermentation (MLF), and correspond to temperate or ex-temperate phages of Oenococcus oeni. Their genomes are clustered into 4 integrase gene sequence groups, which are also related to the chromosomal integration site. Our aims were to survey the occurrence of oenophages in a broader and more diverse collection of samples than those previously explored. Active phages were isolated from 33 out of 166 samples, which mostly originated from must and MLF. Seventy one phage lysates were produced and 30% were assigned to a novel group with unusual genomic characteristics, called unk. All unk members produced similar RAPD and DNA restriction patterns, were negative by PCR for the signature sequences previously identified in the integrase and endolysin genes of oenophages, and lacked any BamHI restriction site in their genome. The data support that development of additional and novel signature genes for assessing oenophage diversity is now required.
Collapse
Affiliation(s)
- Cécile Philippe
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
| | - Fety Jaomanjaka
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France; Institut Polytechnique de Bordeaux, ISVV, EA 4577 Oenologie, F-33140 Villenave d'Ornon, France
| | - Olivier Claisse
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Oenologie, F-33882 Villenave d'Ornon, France
| | - Rémi Laforgue
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France; MICROFLORA, ISVV, EA 4577 Oenologie, F-33140 Villenave d'Ornon, France
| | - Julie Maupeu
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France; MICROFLORA, ISVV, EA 4577 Oenologie, F-33140 Villenave d'Ornon, France
| | - Melina Petrel
- Univ. Bordeaux, Bordeaux Imaging Center, UMS 3420 CNRS-US4 INSERM, Bordeaux, France
| | - Claire Le Marrec
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France; Institut Polytechnique de Bordeaux, ISVV, EA 4577 Oenologie, F-33140 Villenave d'Ornon, France.
| |
Collapse
|
15
|
Torres-Barceló C, Kaltz O, Froissart R, Gandon S, Ginet N, Ansaldi M. "French Phage Network"-Second Meeting Report. Viruses 2017; 9:v9040087. [PMID: 28430166 PMCID: PMC5408693 DOI: 10.3390/v9040087] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 03/29/2017] [Accepted: 04/19/2017] [Indexed: 12/22/2022] Open
Abstract
The study of bacteriophages (viruses of bacteria) includes a variety of approaches, such as structural biology, genetics, ecology, and evolution, with increasingly important implications for therapeutic and industrial uses. Researchers working with phages in France have recently established a network to facilitate the exchange on complementary approaches, but also to engage new collaborations. Here, we provide a summary of the topics presented during the second meeting of the French Phage Network that took place in Marseille in November 2016.
Collapse
Affiliation(s)
- Clara Torres-Barceló
- Plant Populations and Bio-aggressors in Tropical Ecosystems (PVBMT) UMR, Pôle de Protection des Plantes, F-97410, Saint-Pierre, Reunion Island, France.
| | - Oliver Kaltz
- Institut des Sciences de l'Evolution, UMR 5554 (CC065), Université de Montpellier, F-34095 Montpellier, France.
| | - Rémy Froissart
- CNRS, IRD, Université de Montpellier, Laboratory «Maladies Infectieuses & Vecteurs : Ecologie, Génétique, Evolution & Contrôle» (MIVEGEC), UMR 5290, F-34394 Montpellier, France.
| | - Sylvain Gandon
- CNRS, Université de Montpellier, Centre d'Ecologie Fonctionnelle et Evolutive (CEFE), UMR 5175, F-34293 Montpellier, France.
| | - Nicolas Ginet
- CNRS, Aix-Marseille Université, Laboratoire de chimie bactérienne, UMR 7283, Institut de Microbiologie de la Méditerranée, F-13402 Marseille, France.
| | - Mireille Ansaldi
- CNRS, Aix-Marseille Université, Laboratoire de chimie bactérienne, UMR 7283, Institut de Microbiologie de la Méditerranée, F-13402 Marseille, France.
| |
Collapse
|
16
|
Costantini A, Doria F, Saiz JC, Garcia-Moruno E. Phage-host interactions analysis of newly characterized Oenococcus oeni bacteriophages: Implications for malolactic fermentation in wine. Int J Food Microbiol 2017; 246:12-19. [DOI: 10.1016/j.ijfoodmicro.2017.01.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 01/24/2017] [Accepted: 01/30/2017] [Indexed: 11/26/2022]
|
17
|
Grandvalet C. Oenococcus oeni: Queen of the cellar, nightmare of geneticists. Microbiology (Reading) 2017; 163:297-299. [DOI: 10.1099/mic.0.000456] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Cosette Grandvalet
- PAM, UMR A 02.102, Univ. Bourgogne Franche-Comté, AgroSup Dijon, F-21000 Dijon, France
| |
Collapse
|
18
|
Liu Y, Rousseaux S, Tourdot-Maréchal R, Sadoudi M, Gougeon R, Schmitt-Kopplin P, Alexandre H. Wine microbiome: A dynamic world of microbial interactions. Crit Rev Food Sci Nutr 2017; 57:856-873. [PMID: 26066835 DOI: 10.1080/10408398.2014.983591] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
Collapse
Affiliation(s)
- Youzhong Liu
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.,b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany
| | - Sandrine Rousseaux
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Raphaëlle Tourdot-Maréchal
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Mohand Sadoudi
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Régis Gougeon
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Philippe Schmitt-Kopplin
- b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany.,c Chair of Analytical Food Chemistry , Technische Universität München , Freising-Weihenstephan , Germany
| | - Hervé Alexandre
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| |
Collapse
|
19
|
Hoai TD, Nishiki I, Yoshida T. Properties and genomic analysis of Lactococcus garvieae lysogenic bacteriophage PLgT-1, a new member of Siphoviridae , with homology to Lactococcus lactis phages. Virus Res 2016; 222:13-23. [DOI: 10.1016/j.virusres.2016.05.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 05/20/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
|
20
|
Jaomanjaka F, Claisse O, Blanche-Barbat M, Petrel M, Ballestra P, Marrec CL. Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.09.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
21
|
Implications of new research and technologies for malolactic fermentation in wine. Appl Microbiol Biotechnol 2014; 98:8111-32. [PMID: 25142694 DOI: 10.1007/s00253-014-5976-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 07/18/2014] [Accepted: 07/21/2014] [Indexed: 01/11/2023]
Abstract
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
Collapse
|
22
|
Dimopoulou M, Vuillemin M, Campbell-Sills H, Lucas PM, Ballestra P, Miot-Sertier C, Favier M, Coulon J, Moine V, Doco T, Roques M, Williams P, Petrel M, Gontier E, Moulis C, Remaud-Simeon M, Dols-Lafargue M. Exopolysaccharide (EPS) synthesis by Oenococcus oeni: from genes to phenotypes. PLoS One 2014; 9:e98898. [PMID: 24901216 PMCID: PMC4047060 DOI: 10.1371/journal.pone.0098898] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 05/08/2014] [Indexed: 11/24/2022] Open
Abstract
Oenococcus oeni is the bacterial species which drives malolactic fermentation in wine. The analysis of 50 genomic sequences of O. oeni (14 already available and 36 newly sequenced ones) provided an inventory of the genes potentially involved in exopolysaccharide (EPS) biosynthesis. The loci identified are: two gene clusters named eps1 and eps2, three isolated glycoside-hydrolase genes named dsrO, dsrV and levO, and three isolated glycosyltransferase genes named gtf, it3, it4. The isolated genes were present or absent depending on the strain and the eps gene clusters composition diverged from one strain to another. The soluble and capsular EPS production capacity of several strains was examined after growth in different culture media and the EPS structure was determined. Genotype to phenotype correlations showed that several EPS biosynthetic pathways were active and complementary in O. oeni. Can be distinguished: (i) a Wzy -dependent synthetic pathway, allowing the production of heteropolysaccharides made of glucose, galactose and rhamnose, mainly in a capsular form, (ii) a glucan synthase pathway (Gtf), involved in β-glucan synthesis in a free and a cell-associated form, giving a ropy phenotype to growth media and (iii) homopolysaccharide synthesis from sucrose (α-glucan or β-fructan) by glycoside-hydrolases of the GH70 and GH68 families. The eps gene distribution on the phylogenetic tree was examined. Fifty out of 50 studied genomes possessed several genes dedicated to EPS metabolism. This suggests that these polymers are important for the adaptation of O. oeni to its specific ecological niche, wine and possibly contribute to the technological performance of malolactic starters.
Collapse
Affiliation(s)
- Maria Dimopoulou
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Marlène Vuillemin
- Université de Toulouse, INSA, UPS, INP, INRA, CNRS, LISBP, Toulouse, France
| | - Hugo Campbell-Sills
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Patrick M. Lucas
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Patricia Ballestra
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Cécile Miot-Sertier
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Marion Favier
- BioLaffort, research subsidiary of the Laffort Group, Bordeaux, France
| | - Joana Coulon
- BioLaffort, research subsidiary of the Laffort Group, Bordeaux, France
| | - Virginie Moine
- BioLaffort, research subsidiary of the Laffort Group, Bordeaux, France
| | - Thierry Doco
- INRA, UMR1083, Sciences pour l’œnologie, Montpellier, France
| | - Maryline Roques
- INRA, UMR1083, Sciences pour l’œnologie, Montpellier, France
| | | | - Melina Petrel
- Université de Bordeaux, Bordeaux Imaging Center, UMS 3420 CNRS - US4 INSERM, Bordeaux, France
| | - Etienne Gontier
- Université de Bordeaux, Bordeaux Imaging Center, UMS 3420 CNRS - US4 INSERM, Bordeaux, France
| | - Claire Moulis
- Université de Toulouse, INSA, UPS, INP, INRA, CNRS, LISBP, Toulouse, France
| | | | - Marguerite Dols-Lafargue
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
- * E-mail:
| |
Collapse
|
23
|
Kot W, Neve H, Heller KJ, Vogensen FK. Bacteriophages of leuconostoc, oenococcus, and weissella. Front Microbiol 2014; 5:186. [PMID: 24817864 PMCID: PMC4009412 DOI: 10.3389/fmicb.2014.00186] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Accepted: 04/04/2014] [Indexed: 11/19/2022] Open
Abstract
Leuconostoc (Ln.), Weissella, and Oenococcus form a group of related genera of lactic acid bacteria, which once all shared the name Leuconostoc. They are associated with plants, fermented vegetable products, raw milk, dairy products, meat, and fish. Most of industrially relevant Leuconostoc strains can be classified as either Ln. mesenteroides or Ln. pseudomesenteroides. They are important flavor producers in dairy fermentations and they initiate nearly all vegetable fermentations. Therefore, bacteriophages attacking Leuconostoc strains may negatively influence the production process. Bacteriophages attacking Leuconostoc strains were first reported in 1946. Since then, the majority of described Leuconostoc phages was isolated from either dairy products or fermented vegetable products. Both lytic and temperate phages of Leuconostoc were reported. Most of Leuconostoc phages examined using electron microscopy belong to the Siphoviridae family and differ in morphological details. Hybridization and comparative genomic studies of Leuconostoc phages suggest that they can be divided into several groups, however overall diversity of Leuconostoc phages is much lower as compared to, e.g., lactococcal phages. Several fully sequenced genomes of Leuconostoc phages have been deposited in public databases. Lytic phages of Leuconostoc can be divided into two host species-specific groups with similarly organized genomes that shared very low nucleotide similarity. Phages of dairy Leuconostoc have rather limited host-ranges. The receptor binding proteins of two lytic Ln. pseudomesenteroides phages have been identified. Molecular tools for detection of dairy Leuconostoc phages have been developed. The rather limited data on phages of Oenococcus and Weissella show that (i) lysogeny seems to be abundant in Oenococcus strains, and (ii) several phages infecting Weissella cibaria are also able to productively infect strains of other Weissella species and even strains of the genus Lactobacillus.
Collapse
Affiliation(s)
- Witold Kot
- Department of Biology, Faculty of Science, University of Copenhagen Copenhagen, Denmark
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut (Federal Research Institute of Nutrition and Food) Kiel, Germany
| | - Knut J Heller
- Department of Microbiology and Biotechnology, Max Rubner-Institut (Federal Research Institute of Nutrition and Food) Kiel, Germany
| | - Finn K Vogensen
- Department of Food Science, Faculty of Science, University of Copenhagen Frederiksberg, Denmark
| |
Collapse
|