High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community-Reference-Cited by-同舟云学术

High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

Published:2023-02-23 Issue:1 Volume:8 Page:
ISSN:2379-5077
Container-title:mSystems
language:en
Short-container-title:mSystems

Author:

Queiroz Luciano Lopes¹²^ORCID,Lacorte Gustavo Augusto²³,Isidorio William Ricardo²,Landgraf Mariza²,de Melo Franco Bernadette Dora Gombossy²,Pinto Uelinton Manoel²^ORCID,Hoffmann Christian²^ORCID

Affiliation:

1. Microbiology Graduate Program, Department of Microbiology, Institute of Biomedical Science, University of São Paulo, São Paulo, São Paulo, Brazil

2. Food Research Center, Department of Food Sciences and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, São Paulo, Brazil

3. Instituto Federal de Minas Gerais, Bambuí, Minas Gerais, Brazil

Abstract

Our work demonstrated a dynamic yet stable microbial ecosystem during cheese production using an endogenous starter culture. This was observed across several distinct producers and was marked by genomic evidence of continued phage-bacterium interactions, such as the presence of bacterial defense mechanisms.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

American Society for Microbiology

Subject

Computer Science Applications,Genetics,Molecular Biology,Modeling and Simulation,Ecology, Evolution, Behavior and Systematics,Biochemistry,Physiology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/msystems.00564-22

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