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© 2022. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

The first step in phage infection is the recognition of, and adsorption to, a receptor located on the host cell surface. This reversible host adsorption step is commonly followed by an irreversible event, which involves phage DNA delivery or release into the bacterial cytoplasm. The molecular components that trigger this latter event are unknown for most phages of Gram‐positive bacteria. In the current study, we present a comparative genome analysis of three mutants of Lactococcus cremoris 3107, which are resistant to the P335 group phage TP901‐1 due to mutations that affect TP901‐1 DNA release. Through genetic complementation and phage infection assays, a predicted lactococcal three‐component glycosylation system (TGS) was shown to be required for TP901‐1 infection. Major cell wall saccharidic components were analysed, but no differences were found. However, heterologous gene expression experiments indicate that this TGS is involved in the glucosylation of a cell envelope‐associated component that triggers TP901‐1 DNA release. To date, a saccharide modification has not been implicated in the DNA delivery process of a Gram‐positive infecting phage.

Details

Title
Host genetic requirements for DNA release of lactococcal phage TP901‐1
Author
Sofía Ruiz‐Cruz 1   VIAFID ORCID Logo  ; Andrea Erazo Garzon 1 ; Kelleher, Philip 1 ; Bottacini, Francesca 2 ; Solvej Østergaard Breum 3 ; Neve, Horst 4 ; Heller, Knut J 4 ; Vogensen, Finn K 3 ; Palussière, Simon 5 ; Courtin, Pascal 5 ; Marie‐Pierre Chapot‐Chartier 5 ; Vinogradov, Evgeny 6 ; Sadovskaya, Irina 7 ; Mahony, Jennifer 1   VIAFID ORCID Logo  ; Douwe van Sinderen 1   VIAFID ORCID Logo 

 School of Microbiology & APC Microbiome Ireland, University College Cork, Cork, Ireland 
 School of Microbiology & APC Microbiome Ireland, University College Cork, Cork, Ireland; Department of Biological Sciences, Munster Technological University, Cork, Ireland 
 Section of Microbiology and Fermentation, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark 
 Department of Microbiology and Biotechnology, Max Rubner‐Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany 
 Université Paris‐Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy‐en‐Josas, France 
 National Research Council Canada, Institute for Biological Sciences, Ottawa, Ontario, Canada 
 Equipe BPA, Université du Littoral‐Côte d'Opale, Institut Charles Violette EA 7394 USC Anses, Boulogne‐sur‐mer, France 
Pages
2875-2889
Section
RESEARCH ARTICLES
Publication year
2022
Publication date
Dec 2022
Publisher
John Wiley & Sons, Inc.
e-ISSN
17517915
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2748287137
Copyright
© 2022. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.