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Characterization and adsorption of a Lactobacillus plantarum virulent phage

Chen, X., Guo, J., Liu, Y., Chai, S., Ma, R., Munguntsetseg, B.
Journal of dairy science 2019 v.102 no.5 pp. 3879-3886
Lactobacillus plantarum, Siphoviridae, adsorption, bacteriophages, cations, chloramphenicol, databases, fermentation, fermentation industry, food industry, lactic acid bacteria, pH, temperature, viability, virulence
Bacteriophage infection of lactic acid bacteria is considered one of the biggest worldwide problems in the food industry. Bacteriophages may cause negative effects on the fermentation of various dairy-based products. A virulent bacteriophage was isolated from an abnormal fermentation liquid of Lactobacillus plantarum IMAU10120. The characterization and influence of temperature, pH, divalent cations, and chloramphenicol on the adsorption ability of this phage were evaluated. The results showed that this phage belonged to the Siphoviridae family. It exhibited a burst time of 135 min and a burst size of approximately 215 counts expressed per milliliter per infective center. No significant effect was shown to influence its viability and adsorption at 10 to 37°C. More than 90% of phages exhibited infectivity from pH 5 to 9. Divalent ions and chloramphenicol did not have a significant influence on the adsorption of this phage. The information obtained in this study will enrich the database of lactobacilli virulent phages and provide a basis of information for the control of phages in the food fermentation industry.