Complete Nucleotide Sequence Analysis of a Novel Bacillus subtilis-Infecting Bacteriophage BSP10 and Its Effect on Poly-Gamma-Glutamic Acid Degradation

Autor:	Amal Senevirathne, Kuntal Ghosh, Hai Seong Kang, Kwang-Pyo Kim, Woo Bin Hyun, Ji Eun Kim
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	0301 basic medicine Meju 030106 microbiology lcsh:QR1-502 Myoviridae Bacillus subtilis lcsh:Microbiology Bacteriophage 03 medical and health sciences chemistry.chemical_compound Virology Food science Fermentation in food processing biology complete genome sequence Nucleic acid sequence food and beverages soybean-based fermented foods Nit1virus PGA hydrolase biology.organism_classification Lactic acid Infectious Diseases chemistry Fermentation
Zdroj:	Viruses; Volume 10; Issue 5; Pages: 240 Viruses, Vol 10, Iss 5, p 240 (2018)
ISSN:	1999-4915
DOI:	10.3390/v10050240
Popis:	While the harmful effects of lactic acid bacterial bacteriophages in the dairy industry are well-established, the importance of Bacillus subtilis-infecting bacteriophages on soybean fermentation is poorly-studied. In this study, we isolated a B. subtilis-infecting bacteriophage BSP10 from Meju (a brick of dried fermented soybean) and further characterized it. This Myoviridae family bacteriophage exhibited a narrow host range against B. subtilis strains (17/52, 32.7%). The genome of bacteriophage BSP10 is 153,767 bp long with 236 open reading frames and 5 tRNAs. Comparative genomics (using dot plot, progressiveMauve alignment, heat-plot, and BLASTN) and phylogenetic analysis strongly suggest its incorporation as a new species in the Nit1virus genus. Furthermore, bacteriophage BSP10 was efficient in the growth inhibition of B. subtilis ATCC 15245 in liquid culture and in Cheonggukjang (a soybean fermented food) fermentation. Artificial contamination of as low as 102 PFU/g of bacteriophage BSP10 during Cheonggukjang fermentation significantly reduced bacterial numbers by up to 112 fold in comparison to the control (no bacteriophage). Moreover, for the first time, we experimentally proved that B. subtilis-infecting bacteriophage greatly enhanced poly-γ-glutamic acid degradation during soybean fermentation, which is likely to negatively affect the functionalities of Cheonggukjang.
Databáze:	OpenAIRE
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