Abstract：
OBJECTIVE: Temperate phages insert their genome into the host\'s chromosome. As prophages, they remain latent in the genome until an induction event leads to lytic phage production. When this occurs in a starter culture that has been added to food fermentation, this can impair the fermentation success. This study aimed to analyze prophage inducibility in the Latilactobacillus curvatus TMW 1.591 strain during meat fermentation and investigate whether an induction signal before cryopreservation is maintained during storage and can lead to phage-induced lysis after culture activation.
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.
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.
摘要：
目的：温带噬菌体将其基因组插入宿主染色体。作为预言，它们一直潜伏在基因组中，直到诱导事件导致裂解性噬菌体的产生。当这种情况发生在已添加到食品发酵中的发酵剂中时，这会损害发酵的成功。本研究旨在分析弯曲乳杆菌TMW1.591菌株在肉类发酵过程中的噬菌体诱导性，并研究冷冻保存前的诱导信号是否在储存过程中保持，并在培养物激活后导致噬菌体诱导的裂解。
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。
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。
