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Open AccessArticle

Isolation and Characterization of Lactobacillus brevis Phages

1
School of Microbiology, University College of Cork, T12 YT20 Cork, Ireland
2
APC Microbiome Ireland, University College of Cork, T12 YT20 Cork, Ireland
3
Laboratory of Probiogenomics, Department of Chemistry, Life Sciences, and Environmental Sustainability, University of Parma, 43124, Parma, Italy
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Department Microbiology and Biotechnology, Federal Research Centre of Nutrition and Food, Max Rubner-Institut, 24103, Kiel, Germany
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Department Physiology Biochemistry and Immunology, Biomedical Research Institute, Hasselt University, B-3590 Diepenbeek, Belgium
6
HEINEKEN Global Innovation and Research, Heineken Supply Chain B.V, 2382 Zoeterwoude, The Netherlands
*
Author to whom correspondence should be addressed.
Viruses 2019, 11(5), 393; https://doi.org/10.3390/v11050393
Received: 26 March 2019 / Revised: 23 April 2019 / Accepted: 24 April 2019 / Published: 26 April 2019
Lactobacillus brevis has been widely used in industry for fermentation purposes. However, it is also associated with the spoilage of foods and beverages, in particular, beer. There is an increasing demand for natural food preservation methods, and in this context, bacteriophages possess the potential to control such spoilage bacteria. Just a few studies on phages infecting Lactobacillus brevis have been performed to date and in the present study, we report the isolation and characterization of five virulent phages capable of infecting Lb. brevis strains. The analysis reveals a high diversity among the isolates, with members belonging to both, the Myoviridae and Siphoviridae families. One isolate, designated phage 3-521, possesses a genome of 140.8 kb, thus representing the largest Lb. brevis phage genome sequenced to date. While the isolated phages do not propagate on Lb. brevis beer-spoiling strains, phages showed activity against these strains, impairing the growth of some Lb. brevis strains. The results highlight the potential of bacteriophage-based treatments as an effective approach to prevent bacterial spoilage of beer. View Full-Text
Keywords: Lactobacillus brevis; bacteriophage; virulent; beer; fermentation; genomic and proteomic analysis Lactobacillus brevis; bacteriophage; virulent; beer; fermentation; genomic and proteomic analysis
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Feyereisen, M.; Mahony, J.; Lugli, G.A.; Ventura, M.; Neve, H.; Franz, C.M.A.P.; Noben, J.-P.; O’Sullivan, T.; van Sinderen, D. Isolation and Characterization of Lactobacillus brevis Phages. Viruses 2019, 11, 393.

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