Genome Characterization of Two Novel Lactococcus lactis Phages vL_296 and vL_20A

Acta Naturae. 2024. Vol. 16. No. 3. P. 102–109.

T. A. Chuksina, A. A. Fatkulin, Sorokina N. P., Smykov I. T., Kuraeva E. V., Masagnaya E. S., Smagina K. A., M. Yu. Shkurnikov

Fermented dairy products are produced using starter cultures. They ferment milk to create products with a certain texture, aroma, and taste. However, the lactic acid bacteria used in this production are prone to bacteriophage infection. We examined the genomes of two newly discovered bacteriophage species that were isolated from cheese whey during the cheesemaking process. We have determined the species and the lytic spectrum of these bacteriophages. Phages vL_20A and vL_296 were isolated using lactococcal indicator cultures. They have unique lytic spectra: of the 21 possible identified host bacteria, only four are shared amongst them. The vL_20A and vL_296 genomes comprise linear double-stranded DNA lengths with 21,909 and 22,667 nucleotide pairs, respectively. Lactococcus phage bIL67 (ANI 93.3 and 92.6, respectively) is the closest to the phages vL_20A and vL_296. The analysis of the CRISPR spacers in the genomes of starter cultures did not reveal any phage-specific vL_20A or vL_296 among them. This study highlights the biodiversity of L. lactis phages, their widespread presence in dairy products, and their virulence. However, the virulence of phages is balanced by the presence of a significant number of bacterial strains with different sensitivities to phages in the starter cultures due to the bacterial immune system.

Keywords: Бактериофаги, cheese making, bacteriophage, CRISPR-Cas, One Health, starter cultures, CRISPR-Cas, единое здоровье, сыроделие, заквасочные культуры