Transcriptome analysis of the response of Lactiplantibacillus plantarum IMAU10120 to infection by phage P2

IF 2.5 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Qiannan Wen, Ruirui Lv, Can Zhang, Weiqi Lian, Runze Liu, Xia Chen
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引用次数: 0

Abstract

Bacteriophage infection of lactic acid bacteria remains a significant problem in the food fermentation industry. To improve understanding about the underlying mechanism of phage–host infection, we used RNA sequencing technology to investigate the effect of phage infection on the expression of host genes based on the one-step growth curve. Results identified a total of 3207 genes, of which 178 showed a significant differential expression in phage-infected host. Moreover, bioinformatic analyses unravelled that these genes regulated many processes in host bacteria, including ribosome, RNA polymerase, DNA replication and metabolic pathways. This study further elucidates the response of host bacteria to phage infection. These results provide valuable data for developing effective phage control measures and improving the success rate of fermentation in the dairy industry.

Abstract Image

Abstract Image

植物乳杆菌 IMAU10120 对噬菌体 P2 感染反应的转录组分析
噬菌体感染乳酸菌仍然是食品发酵工业中的一个重要问题。为了进一步了解噬菌体-宿主感染的内在机制,我们利用 RNA 测序技术,根据一步生长曲线研究了噬菌体感染对宿主基因表达的影响。结果共发现了 3207 个基因,其中 178 个基因在噬菌体感染宿主体内有显著的表达差异。此外,生物信息学分析还揭示了这些基因调控宿主细菌的许多过程,包括核糖体、RNA聚合酶、DNA复制和代谢途径。这项研究进一步阐明了宿主细菌对噬菌体感染的反应。这些结果为制定有效的噬菌体控制措施和提高乳制品行业的发酵成功率提供了宝贵的数据。
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来源期刊
International Journal of Dairy Technology
International Journal of Dairy Technology 工程技术-食品科技
CiteScore
7.00
自引率
4.50%
发文量
76
审稿时长
12 months
期刊介绍: The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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