Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Spontaneous Release of Bacteriophage Particles by Lactobacillus rhamnosus Pen

  • Jarocki, Piotr (Department of Biotechnology, Human Nutrition and Food Commodities, University of Life Sciences in Lublin) ;
  • Podlesny, Marcin (Department of Biotechnology, Human Nutrition and Food Commodities, University of Life Sciences in Lublin) ;
  • Pawelec, Jaroslaw (Laboratory of Electron Microscopy, Department of Comparative Anatomy and Anthropology, Maria Curie-Sk odowska University) ;
  • Malinowska, Agata (Department of Biophysics, Institute of Biochemistry and Biophysics, Polish Academy of Science) ;
  • Kowalczyk, Sylwia (Department of Biotechnology, Human Nutrition and Food Commodities, University of Life Sciences in Lublin) ;
  • Targonski, Zdzislaw (Department of Biotechnology, Human Nutrition and Food Commodities, University of Life Sciences in Lublin)
  • Received : 2012.07.20
  • Accepted : 2012.11.14
  • Published : 2013.03.28
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Abstract

The identification of bacteriophage proteins on the surface of Lactobacillus rhamnosus Pen was performed by LC-MS/MS analysis. Among the identified proteins, we found a phage-derived major tail protein, two major head proteins, a portal protein, and a host specificity protein. Electron microscopy of a cell surface extract revealed the presence of phage particles in the analyzed samples. The partial sequence of genes encoding the major tail protein for all tested L. rhamnosus strains was determined with specific primers designed in this study. Next, RT-PCR analysis allowed detection of the expression of the major tail protein gene in L. rhamnosus strain Pen at all stages of bacterial growth. The transcription of genes encoding the major tail protein was also proved for other L. rhamnosus strains used in this study. The present work demonstrates the spontanous release of prophage-encoded particles by a commercial probiotic L. rhamnosus strain, which did not significantly affect the bacterial growth of the analyzed strain.

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