Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant

Aims: To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei.Methods and results: Twenty-two Lact. paracasei phages were isolated from an industrial plant that manufactures a probiotic dairy pro...

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Detalles Bibliográficos
Autores: Capra, María Luján, Binetti, Ana Griselda, Mercanti, Diego Javier, Quiberoni, Andrea del Lujan, Reinheimer, Jorge Alberto
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2009
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/103189
Acceso en línea:http://hdl.handle.net/11336/103189
Access Level:acceso abierto
Palabra clave:DAIRY INDUSTRY
FERMENTATION AND PROCESSES
LACTOBACILLUS PARACASEI
PHAGE DIVERSITY
PROBIOTIC BACTERIA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
title Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
spellingShingle Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
Capra, María Luján
DAIRY INDUSTRY
FERMENTATION AND PROCESSES
LACTOBACILLUS PARACASEI
PHAGE DIVERSITY
PROBIOTIC BACTERIA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
title_full Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
title_fullStr Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
title_full_unstemmed Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
title_sort Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
dc.creator.none.fl_str_mv Capra, María Luján
Binetti, Ana Griselda
Mercanti, Diego Javier
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
author Capra, María Luján
author_facet Capra, María Luján
Binetti, Ana Griselda
Mercanti, Diego Javier
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
author_role author
author2 Binetti, Ana Griselda
Mercanti, Diego Javier
Quiberoni, Andrea del Lujan
Reinheimer, Jorge Alberto
author2_role author
author
author
author
dc.subject.none.fl_str_mv DAIRY INDUSTRY
FERMENTATION AND PROCESSES
LACTOBACILLUS PARACASEI
PHAGE DIVERSITY
PROBIOTIC BACTERIA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic DAIRY INDUSTRY
FERMENTATION AND PROCESSES
LACTOBACILLUS PARACASEI
PHAGE DIVERSITY
PROBIOTIC BACTERIA
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description Aims: To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei.Methods and results: Twenty-two Lact. paracasei phages were isolated from an industrial plant that manufactures a probiotic dairy product. Among them, six phages were selected based on restriction profiles, and two phages because of their notable thermal resistance during sample processing. Their morphology, host range, calcium dependency and thermal resistance were investigated. All phages belonged to the Siphoviridae family (B1 morphotype), were specific for Lactobacillus casei and paracasei strains showing identical host spectrum, and only one phage was independent of calcium for completing its lytic cycle. Some of the phages showed an extraordinary thermal resistance and were protected by a commercial medium and milk.Conclusions: Phage diversity in a probiotic product manufacture was generated to a similar or greater extent than during traditional yogurt or cheese making.Significance and Impact of the Study: This work emphasizes probiotic phage infections as a new ecological situation beyond yogurt or cheese manufactures, where the balanced coexistence between phages and strains should be directed toward a favorable state, thus achieving a successful fermentation.
publishDate 2009
dc.date.none.fl_str_mv 2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103189
Capra, María Luján; Binetti, Ana Griselda; Mercanti, Diego Javier; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 107; 4; 2009; 1350-1357
1364-5072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103189
identifier_str_mv Capra, María Luján; Binetti, Ana Griselda; Mercanti, Diego Javier; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 107; 4; 2009; 1350-1357
1364-5072
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2009.04313.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2009.04313.x/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196260508368896
spelling Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plantCapra, María LujánBinetti, Ana GriseldaMercanti, Diego JavierQuiberoni, Andrea del LujanReinheimer, Jorge AlbertoDAIRY INDUSTRYFERMENTATION AND PROCESSESLACTOBACILLUS PARACASEIPHAGE DIVERSITYPROBIOTIC BACTERIAhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aims: To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei.Methods and results: Twenty-two Lact. paracasei phages were isolated from an industrial plant that manufactures a probiotic dairy product. Among them, six phages were selected based on restriction profiles, and two phages because of their notable thermal resistance during sample processing. Their morphology, host range, calcium dependency and thermal resistance were investigated. All phages belonged to the Siphoviridae family (B1 morphotype), were specific for Lactobacillus casei and paracasei strains showing identical host spectrum, and only one phage was independent of calcium for completing its lytic cycle. Some of the phages showed an extraordinary thermal resistance and were protected by a commercial medium and milk.Conclusions: Phage diversity in a probiotic product manufacture was generated to a similar or greater extent than during traditional yogurt or cheese making.Significance and Impact of the Study: This work emphasizes probiotic phage infections as a new ecological situation beyond yogurt or cheese manufactures, where the balanced coexistence between phages and strains should be directed toward a favorable state, thus achieving a successful fermentation.Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Mercanti, Diego Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaWiley Blackwell Publishing, Inc2009info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103189Capra, María Luján; Binetti, Ana Griselda; Mercanti, Diego Javier; Quiberoni, Andrea del Lujan; Reinheimer, Jorge Alberto; Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 107; 4; 2009; 1350-13571364-5072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2009.04313.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2009.04313.x/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:20:47Zoai:ri.conicet.gov.ar:11336/103189instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:20:48.225CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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