Cargando…

Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation

Cucumber fermentations are one of the most important vegetable fermentations in the United States. The fermentation is usually driven by lactic acid bacteria (LAB) indigenous to fresh cucumbers. But LAB are greatly outnumbered by many Gram-negative bacteria on fresh cucumbers, which may influence th...

Descripción completa

Detalles Bibliográficos
Autores principales: Lu, Zhongjing, Pérez-Díaz, Ilenys M., Hayes, Janet S., Breidt, Fred
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7332585/
https://www.ncbi.nlm.nih.gov/pubmed/32670232
http://dx.doi.org/10.3389/fmicb.2020.01306
_version_ 1783553556773601280
author Lu, Zhongjing
Pérez-Díaz, Ilenys M.
Hayes, Janet S.
Breidt, Fred
author_facet Lu, Zhongjing
Pérez-Díaz, Ilenys M.
Hayes, Janet S.
Breidt, Fred
author_sort Lu, Zhongjing
collection PubMed
description Cucumber fermentations are one of the most important vegetable fermentations in the United States. The fermentation is usually driven by lactic acid bacteria (LAB) indigenous to fresh cucumbers. But LAB are greatly outnumbered by many Gram-negative bacteria on fresh cucumbers, which may influence the growth of LAB and the incidence of bloater defect (hollow cavities formed inside fermented cucumbers) leading to serious economic loss to the pickle industry. Rapid elimination of Gram-negative bacteria is crucial to the dominance of LAB and the reduction of bloater defect in the fermentation. Various factors can affect the viability of Gram-negative bacteria in cucumber fermentation. Bacteriophages (phages) may be one of such factors. This study explored the abundance, diversity, and functional role of phages infecting Gram-negative bacteria in a commercial cucumber fermentation. Cover brine samples were taken from a commercial fermentation tank over a 30-day period. On day 1 and day 3 of the fermentation, 39 Gram-negative bacteria and 26 independent phages were isolated. Nearly 67% of Gram-negative bacterial isolates were susceptible to phage infection. Phage hosts include Enterobacter, Citrobacter, Escherichia, Pantoea, Serratia, Leclercia, Providencia, and Pseudomonas species. About 88% of the isolated phages infected the members in the family Enterobacteriaceae and 58% of phages infected Enterobacter species. Eight phages with unique host ranges were characterized. These phages belong to the Myoviridae, Siphoviridae, or Podoviridae family and showed distinct protein profiles and DNA fingerprints. The infectivity of a phage against Enterobacter cancerogenus was evaluated in cucumber juice as a model system. The phage infection at the multiplicity of infection 1 or 100 resulted in a 5-log reduction in cell concentration within 3 h and rapidly eliminated its host. This study revealed the abundance and variety of phages infecting Gram-negative bacteria, particularly Enterobacteriaceae, in the commercial cucumber fermentation, suggesting that phages may play an important role in the elimination of Gram-negative bacteria, thereby facilitating the dominance of LAB and minimizing bloater defect. To our knowledge, this is the first report on the ecology of phages infecting Gram-negative bacteria in commercial cucumber fermentations.
format Online
Article
Text
id pubmed-7332585
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-73325852020-07-14 Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation Lu, Zhongjing Pérez-Díaz, Ilenys M. Hayes, Janet S. Breidt, Fred Front Microbiol Microbiology Cucumber fermentations are one of the most important vegetable fermentations in the United States. The fermentation is usually driven by lactic acid bacteria (LAB) indigenous to fresh cucumbers. But LAB are greatly outnumbered by many Gram-negative bacteria on fresh cucumbers, which may influence the growth of LAB and the incidence of bloater defect (hollow cavities formed inside fermented cucumbers) leading to serious economic loss to the pickle industry. Rapid elimination of Gram-negative bacteria is crucial to the dominance of LAB and the reduction of bloater defect in the fermentation. Various factors can affect the viability of Gram-negative bacteria in cucumber fermentation. Bacteriophages (phages) may be one of such factors. This study explored the abundance, diversity, and functional role of phages infecting Gram-negative bacteria in a commercial cucumber fermentation. Cover brine samples were taken from a commercial fermentation tank over a 30-day period. On day 1 and day 3 of the fermentation, 39 Gram-negative bacteria and 26 independent phages were isolated. Nearly 67% of Gram-negative bacterial isolates were susceptible to phage infection. Phage hosts include Enterobacter, Citrobacter, Escherichia, Pantoea, Serratia, Leclercia, Providencia, and Pseudomonas species. About 88% of the isolated phages infected the members in the family Enterobacteriaceae and 58% of phages infected Enterobacter species. Eight phages with unique host ranges were characterized. These phages belong to the Myoviridae, Siphoviridae, or Podoviridae family and showed distinct protein profiles and DNA fingerprints. The infectivity of a phage against Enterobacter cancerogenus was evaluated in cucumber juice as a model system. The phage infection at the multiplicity of infection 1 or 100 resulted in a 5-log reduction in cell concentration within 3 h and rapidly eliminated its host. This study revealed the abundance and variety of phages infecting Gram-negative bacteria, particularly Enterobacteriaceae, in the commercial cucumber fermentation, suggesting that phages may play an important role in the elimination of Gram-negative bacteria, thereby facilitating the dominance of LAB and minimizing bloater defect. To our knowledge, this is the first report on the ecology of phages infecting Gram-negative bacteria in commercial cucumber fermentations. Frontiers Media S.A. 2020-06-26 /pmc/articles/PMC7332585/ /pubmed/32670232 http://dx.doi.org/10.3389/fmicb.2020.01306 Text en Copyright © 2020 Lu, Pérez-Díaz, Hayes and Breidt. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Lu, Zhongjing
Pérez-Díaz, Ilenys M.
Hayes, Janet S.
Breidt, Fred
Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
title Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
title_full Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
title_fullStr Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
title_full_unstemmed Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
title_short Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
title_sort bacteriophages infecting gram-negative bacteria in a commercial cucumber fermentation
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7332585/
https://www.ncbi.nlm.nih.gov/pubmed/32670232
http://dx.doi.org/10.3389/fmicb.2020.01306
work_keys_str_mv AT luzhongjing bacteriophagesinfectinggramnegativebacteriainacommercialcucumberfermentation
AT perezdiazilenysm bacteriophagesinfectinggramnegativebacteriainacommercialcucumberfermentation
AT hayesjanets bacteriophagesinfectinggramnegativebacteriainacommercialcucumberfermentation
AT breidtfred bacteriophagesinfectinggramnegativebacteriainacommercialcucumberfermentation