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Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey starters

Published online by Cambridge University Press:  01 April 2015

Miriam Zago ,
Barbara Bonvini ,
Lia Rossetti ,
Aurora Meucci ,
Giorgio Giraffa  and
Domenico Carminati
Miriam Zago*
Affiliation:
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
Barbara Bonvini
Affiliation:
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
Lia Rossetti
Affiliation:
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
Aurora Meucci
Affiliation:
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
Giorgio Giraffa
Affiliation:
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
Domenico Carminati
Affiliation:
Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie (CRA-FLC), 26900 Lodi, Italy
*
*For correspondence; e-mail: miriam.zago@entecra.it
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Abstract

Twenty-one Lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from CNRZ collection, were phenotypically and genetically characterised. A biodiversity between phages was evidenced both by host range and molecular (RAPD-PCR) typing. A more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total DNA. Latent period, burst time and burst size data evidenced that phages were active and virulent. Overall, data highlighted the biodiversity of Lb. helveticus phages isolated from cheese whey starters, which were confirmed to be one of the most common phage contamination source in dairy factories. More research is required to further unravel the ecological role of Lb. helveticus phages and to evaluate their impact on the dairy fermentation processes where whey starter cultures are used.

Keywords

Lactobacillus helveticusbacteriophagesphage biodiversitycheese whey

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 2 , May 2015 , pp. 242 - 247
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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