Characteristics and Whole-Genome Analysis of Limosilactobacillus fermentum Phage LFP02

• Published in: Foods Vol. 12; no. 14; p. 2716
• Main Authors: Lv, Ruirui, Gao, Xin, Zhang, Can, Lian, Weiqi, Quan, Xingyu, Guo, She, Chen, Xia
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 16.07.2023; MDPI
• Subjects: Adsorption; adsorption characteristics; Bacteria; Burst size; Calcium ions; Cations; Chloramphenicol; Chloromycetin; Chromosome deletion; Divalent cations; environmental stress tolerance; Fermentation; Food contamination; Food industry; Food production; Food science; Genomes; Infections; infective properties; Limosilactobacillus fermentum; Limosilactobacillus fermentum phage LFP02; Magnesium; Milk; Mitomycin C; Multiplicity of infection; Phages; Temperature; Variance analysis; whole genome sequence; United States > US; China; whole genome sequence; Limosilactobacillus fermentum phage LFP02; environmental stress tolerance; adsorption characteristics; infective properties
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12142716

is a bacterium widely used in food production, medicine, and industrial fermentation. However, fermentation could fail due to phage contamination. bacteriophage LFP02 can be induced from IMAU 32579 using mitomycin C. To better understand the characteristics of this phage, its physiological and genomic characteristics were evaluated. The results showed that its optimal multiplicity of infection was 0.01, and the burst size was 148.03 ± 2.65 pfu/infective center. Compared to temperature, pH had a more obvious influence on phage viability, although its adsorption capacity was not affected by the divalent cations (Ca and Mg ) or chloramphenicol. Its genome size was 43,789 bp and the GC content was 46.06%, including 53 functional proteins. Compared to other phages, phage LFP02 had chromosome deletion, insertion, and inversion, which demonstrated that it was a novel phage. This study could expand the knowledge of the biological characteristics of bacteriophages and provide some theoretical basis for bacteriophage prevention during fermentation.