Kot Witold, Neve Horst, Heller Knut J, Vogensen Finn K
Department of Biology, Faculty of Science, University of Copenhagen Copenhagen, Denmark.
Department of Microbiology and Biotechnology, Max Rubner-Institut (Federal Research Institute of Nutrition and Food) Kiel, Germany.
Front Microbiol. 2014 Apr 28;5:186. doi: 10.3389/fmicb.2014.00186. eCollection 2014.
Leuconostoc (Ln.), Weissella, and Oenococcus form a group of related genera of lactic acid bacteria, which once all shared the name Leuconostoc. They are associated with plants, fermented vegetable products, raw milk, dairy products, meat, and fish. Most of industrially relevant Leuconostoc strains can be classified as either Ln. mesenteroides or Ln. pseudomesenteroides. They are important flavor producers in dairy fermentations and they initiate nearly all vegetable fermentations. Therefore, bacteriophages attacking Leuconostoc strains may negatively influence the production process. Bacteriophages attacking Leuconostoc strains were first reported in 1946. Since then, the majority of described Leuconostoc phages was isolated from either dairy products or fermented vegetable products. Both lytic and temperate phages of Leuconostoc were reported. Most of Leuconostoc phages examined using electron microscopy belong to the Siphoviridae family and differ in morphological details. Hybridization and comparative genomic studies of Leuconostoc phages suggest that they can be divided into several groups, however overall diversity of Leuconostoc phages is much lower as compared to, e.g., lactococcal phages. Several fully sequenced genomes of Leuconostoc phages have been deposited in public databases. Lytic phages of Leuconostoc can be divided into two host species-specific groups with similarly organized genomes that shared very low nucleotide similarity. Phages of dairy Leuconostoc have rather limited host-ranges. The receptor binding proteins of two lytic Ln. pseudomesenteroides phages have been identified. Molecular tools for detection of dairy Leuconostoc phages have been developed. The rather limited data on phages of Oenococcus and Weissella show that (i) lysogeny seems to be abundant in Oenococcus strains, and (ii) several phages infecting Weissella cibaria are also able to productively infect strains of other Weissella species and even strains of the genus Lactobacillus.
明串珠菌属（Leuconostoc，Ln.）、魏斯氏菌属和酒球菌属构成了一组相关的乳酸菌属，它们曾经都共用明串珠菌属这个名称。它们与植物、发酵蔬菜制品、生牛奶、乳制品、肉类和鱼类有关。大多数具有工业相关性的明串珠菌菌株可归类为肠膜明串珠菌（Ln. mesenteroides）或类肠膜明串珠菌（Ln. pseudomesenteroides）。它们是乳制品发酵中重要的风味产生菌，并且几乎引发所有蔬菜发酵。因此，攻击明串珠菌菌株的噬菌体可能会对生产过程产生负面影响。攻击明串珠菌菌株的噬菌体于1946年首次被报道。从那时起，大多数已描述的明串珠菌噬菌体是从乳制品或发酵蔬菜制品中分离出来的。明串珠菌的裂解性噬菌体和温和噬菌体均有报道。使用电子显微镜检查的大多数明串珠菌噬菌体属于长尾噬菌体科，并且在形态细节上有所不同。明串珠菌噬菌体的杂交和比较基因组研究表明，它们可以分为几个组，然而与例如乳球菌噬菌体相比，明串珠菌噬菌体的总体多样性要低得多。一些已完全测序的明串珠菌噬菌体基因组已存入公共数据库。明串珠菌的裂解性噬菌体可分为两个宿主物种特异性组，其基因组组织相似，但核苷酸相似性非常低。乳制品明串珠菌的噬菌体宿主范围相当有限。已鉴定出两种裂解性类肠膜明串珠菌噬菌体的受体结合蛋白。已开发出检测乳制品明串珠菌噬菌体的分子工具。关于酒球菌属和魏斯氏菌属噬菌体的相当有限的数据表明：（i）溶原性在酒球菌菌株中似乎很常见，并且（ii）几种感染魏斯氏菌cibaria的噬菌体也能够有效感染其他魏斯氏菌属物种的菌株，甚至乳酸杆菌属的菌株。
