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”A glass of wine with ice and phages, please!-Reassessing the role of phages for the wine industry”
Ifigeneia Kyrkou*, Alexander Byth Carstens and Lars Hestbjerg Hansen
Section for Environmental Microbiology and Biotechnology, Department of Environmental Science, Aarhus University, Frederiksborgvej 399, 4000 Roskilde, Denmark
Modern consumers’ demand for organic wine contrasts with conservative, rigid methods of the wine industry. Among those:
Trend of injecting with commercial starters to induce malolactic fermentation (MLF) lowers risk of spoilage and increases stability, but also rises chances of phage infections in the future
Sulfuring at the end of MLF is unhealthy and could induce allergic reactions
INTRODUCTION
AIM
Isolation and characterisation of lytic and lysogenic phages against the “new generation starter” of MLF; Lactobacillus plantarum
Objectives are to:1) investigate if fermentation samples already
harbour lytic phages2) discover phages to be used to control MLF
MATERIALS
Tested environmental samples included vine leaves, must, samples from various stages of MLF, sewage, wastewater, household and garden waste
Two wine-derived indicator strains of L. plantarum
ACKNOWLEDGEMENTSThis study is fully funded by the European Union and belongs to the Marie Skłodowska-Curie training network “MicroWine”The L. plantarum strain was kindly provided by MicroWine industrial partner, Chr. Hansen A/S
Overlay method and spot test:raw samples/enrichments + indicator strains
Fermentation samples treated with PEG afterextracting EtOH with a rotary evaporator system
Shotgun sequencing (Illumina), de novo assembly(SPAdes, CLC), annotation (RAST, BLASTp, HHpred, Pfam), comparative genomics (ViPTree, Blast, neighbour joining trees)
METHODS
RESULTS & CONCLUSIONS
Table 1: Genomics of the five out of > 20 phages isolated
Figure 1: ViPTree results
Figure 3: Neighbour joining trees of major capsid protein
Figure 2: Neighbour joining tree of DNA polymerase alpha subunit
