ArticleApplied and environmental microbiology2012
Bacteriophage ecology in a commercial cucumber fermentation.
Article in Applied and environmental microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- What a pickle-a metagenomic perspective on the cucumber fermentation.Frontiers in microbiology · 2026Article
- Isolation, Characterization, and Preliminary Application of Staphylococcal Bacteriophages in SichuanMicroorganisms · 2025Article
- Carbohydrate-active enzyme profiles ofFood chemistry: X · 2023Article
- Genome-Wide Comparative Analysis ofFoods (Basel, Switzerland) · 2023Article
- Applications of toxin-antitoxin systems in synthetic biology.Engineering microbiology · 2023Review
- Characterization ofFood science and biotechnology · 2023Article
- Article
- Systematic strategies for developing phage resistant Escherichia coli strains.Nature communications · 2022Article
- Characterization of Prophages inJournal of microbiology and biotechnology · 2022Article
- Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods.Microbiome research reports · 2022Review
- Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production.Applied microbiology and biotechnology · 2021Review
- Viruses in fermented foods: are they good or bad? Two sides of the same coin.Food microbiology · 2021Review
- Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi.Food science and biotechnology · 2021Article
- Characteristics on host specificity, infection, and temperature stability ofFood science and biotechnology · 2021Article
- Acid tolerance and morphological characteristics of fiveFood science and biotechnology · 2020Article
- Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation.Frontiers in microbiology · 2020Article
- Lactobacillus buchneri genotyping on the basis of clustered regularly interspaced short palindromic repeat (CRISPR) locus diversity.Applied and environmental microbiology · 2014Article
- Bacteriophages of leuconostoc, oenococcus, and weissella.Frontiers in microbiology · 2014Review
- Current taxonomy of phages infecting lactic acid bacteria.Frontiers in microbiology · 2014Review
- Exploring the risks of phage application in the environment.Frontiers in microbiology · 2013Review
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To reduce high-salt waste from cucumber fermentations, low-salt fermentations are under development. These fermentations may require the use of starter cultures to ensure normal fermentations. Because potential phage infection can cause starter culture failure, it is important to understand phage ecology in the fermentations. This study investigated the phage ecology in a commercial cucumber fermentation. Brine samples taken from a fermentation tank over a 90-day period were plated onto deMan-Rogosa-Sharpe agar plates. A total of 576 lactic acid bacterial isolates were randomly selected to serve as potential hosts for phage isolation. Filtered brine served as a phage source. Fifty-seven independent phage isolates were obtained, indicating that 10% of the bacterial isolates were sensitive to phage attack. Phage hosts include Lactobacillus brevis (67% of all hosts), Lactobacillus plantarum (21%), Weissella paramesenteroides, Weissella cibaria, and Pediococcus ethanolidurans. Nearly 50% of phages were isolated on day 14, and the majority of them attacked L. brevis. Some phages had a broad host range and were capable of infecting multiple hosts in two genera. Other phages were species specific or strain specific. About 30% of phage isolates produced turbid pinpoint plaques or only caused reduced cell growth on the bacterial lawns. Six phages with distinct host ranges were characterized. The data from this study showed that abundant and diverse phages were present in the commercial cucumber fermentation, which could cause significant mortality to the lactic acid bacteria population. Therefore, a phage control strategy may be needed in low-salt cucumber fermentations.
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