Complete Genome Sequences of 10 Lactococcal Skunavirus Phages Isolated from Cheddar Cheese Whey Samples in Canada-Reference-Cited by-同舟云学术

Complete Genome Sequences of 10 Lactococcal Skunavirus Phages Isolated from Cheddar Cheese Whey Samples in Canada

Published:2021-04-15 Issue:15 Volume:10 Page:
ISSN:2576-098X
Container-title:Microbiology Resource Announcements
language:en
Short-container-title:Microbiol Resour Announc

Author:

Doré Laurie¹²,Pageau Gabrielle¹²,Bourque-Leblanc Françoise¹²,Dupuis Marie-Ève¹²,Lessard-Hurtubise Roxanne¹²,Lacasse Geneviève¹²,Plante Pier-Luc³,Labrie Simon¹²⁴,P. Jolicoeur Alice¹²,Rousseau Geneviève M.¹²^ORCID,Tremblay Denise M.²⁵,Moineau Sylvain¹²⁵^ORCID

Affiliation:

1. Département de Biochimie, de Microbiologie et de Bio-informatique, Faculté des Sciences et de Génie, Université Laval, Québec, QC, Canada

2. Groupe de Recherche en Écologie Buccale, Faculté de Médecine Dentaire, Université Laval, Québec, QC, Canada

3. Centre de Recherche en Infectiologie de l’Université Laval, axe Maladies Infectieuses et Immunitaires, Centre de Recherche du CHU de Québec-Université Laval, Québec, QC, Canada

4. SyntBioLab, Inc., Lévis, QC, Canada

5. Félix d’Hérelle Reference Center for Bacterial Viruses, Université Laval, Québec, QC, Canada

Abstract

We report the complete genome sequences of 10 virulent phages of the Skunavirus genus ( Siphoviridae ) that infect Lactococcus lactis strains used for cheddar cheese production in Canada. Their linear genomes range from 28,969 bp to 31,042 bp with GC contents of 34.1 to 35.1% and 55 to 60 predicted open reading frames (ORFs).

Funder

Gouvernement du Canada | Natural Sciences and Engineering Research Council of Canada

Canada Research Chairs

Publisher

American Society for Microbiology

Subject

Genetics,Immunology and Microbiology (miscellaneous),Molecular Biology

Link

https://journals.asm.org/doi/pdf/10.1128/MRA.00098-21

Reference18 articles.

1. Bacteriophages of lactic acid bacteria and their impact on milk fermentations

2. Biodiversity and Classification of Lactococcal Phages

3. Dairy lactococcal and streptococcal phage–host interactions: an industrial perspective in an evolving phage landscape

4. Bacteriophages in Food Fermentations: New Frontiers in a Continuous Arms Race

5. Characterization of lactococcal bacteriophages from Quebec cheese plants

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