PHILIPPE, Cecile; CHAIB, Amel; JAOMANJAKA, Fety; CLAISSE, Olivier; LUCAS, Patrick; SAMOT, Johan; CAMBILLAU, C.; LE MARREC, Claire

doi:10.3389/fmicb.2020.596541

PHILIPPE, Cecile
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

CHAIB, Amel

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

JAOMANJAKA, Fety
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Frontiers in Microbiology. 2021, vol. 11

Résumé en anglais

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.< Réduire

Mots clés en anglais

Lactic acid bacteria

Phage (bacteriophage)

Phage phylogenetics

Lytic phage

Oenococcus

Fermentation

Wine

GrapesL

URI

https://oskar-bordeaux.fr/handle/20.500.12278/128742

DOI

http://dx.doi.org/10.3389/fmicb.2020.596541

Lien vers les données de la recherche

https://www.frontiersin.org/articles/10.3389/fmicb.2020.596541/full#supplementary-material

Project ANR

Incidence des bactériophages infectant les bactéries lactiques (Leuconostocaceae) associées à la fabrication de pain au levain, de vin et de fromage et analyse bénéfices-risques de la lysogénie pour un meilleur contrôle des fermentations - ANR-14-CE20-0007

Unités de recherche

Oenologie - UMR 1366

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Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars