RESULTS: A prophage-free isogenic derivative of the model starter organism, L. curvatus TMW 1.591, was developed as a negative control (L. curvatus TMW 1.2406). Raw meat fermentation was performed with the wild-type (WT) and phage-cured strains. The WT strain produced high numbers of phages (5.2 ± 1.8 × 107 plaque-forming units g-1) in the meat batter. However, the prophage did not significantly affect the meat fermentation process. Induction experiments suggested an acidic environment as a potential trigger for prophage induction. Phage induction by ultraviolet light before strain cryopreservation remains functional for at least 10 weeks of storage.
CONCLUSIONS: Intact prophages are active during meat fermentation. However, in this study, this has no measurable consequences for fermentation, suggesting a high resiliency of meat fermentation against phages. Inadequate handling of lysogenic starter strains, even before preservation, can lead to phage introduction into food fermentation and unintended host lysis.
结果:模型启动生物的无先知等基因衍生物,L.弯曲TMW1.591,被开发为阴性对照(L.曲率TMW1.2406)。用野生型(WT)和噬菌体固化的菌株进行生肉发酵。WT菌株在肉面糊中产生大量噬菌体(5.2±1.8×107菌斑形成单位g-1)。然而,原熟并没有显着影响肉的发酵过程。诱导实验表明,酸性环境可能是原蛋白诱导的潜在触发因素。在菌株冷冻保存之前通过紫外光诱导的噬菌体在至少10周的储存中保持功能。
结论:在肉类发酵过程中,完整的发酵物具有活性。然而,在这项研究中,这对发酵没有可测量的后果,表明肉类发酵对噬菌体的高弹性。溶源性发酵剂菌株处理不充分,甚至在保存之前,可能导致噬菌体引入食物发酵和非预期的宿主裂解。