Dataset Information

Draft Genome Sequence of Tetragenococcus halophilus Strain FBL3, a Probiotic Bacterium Isolated from Galchijeot, a Salted Fermented Food, in the Republic of Korea.

ABSTRACT: Tetragenococcus halophilus strain FBL3 is a lactic acid bacterium isolated from galchijeot, a fermented food made from the salted guts of the hairtail fish, in the Republic of Korea. The draft genome of T. halophilus strain FBL3 comprised 87 contigs (?1 kb) with a total size of 2,420,904 bp and a G+C content of 38.5%.

SUBMITTER: Kim E

PROVIDER: S-EPMC5477199 | biostudies-literature | 2017 May

REPOSITORIES: biostudies-literature

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Publications

Draft Genome Sequence of Tetragenococcus halophilus Strain FBL3, a Probiotic Bacterium Isolated from Galchijeot, a Salted Fermented Food, in the Republic of Korea.

Kim Eiseul E Kim Jae-Hwan JH Yang Seung-Min SM Suh Seung-Man SM Kim Hyun-Joong HJ Kim Chang-Gyeom CG Choo Dong-Won DW Kim Hae-Yeong HY

Genome announcements 20170504 18

Tetragenococcus halophilus strain FBL3 is a lactic acid bacterium isolated from galchijeot, a fermented food made from the salted guts of the hairtail fish, in the Republic of Korea. The draft genome of T. halophilus strain FBL3 comprised 87 contigs (≥1 kb) with a total size of 2,420,904 bp and a G+C content of 38.5%. ...[more]

PMID: 28473395

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Project description:Bacteriophages infecting Tetragenococcus halophilus, a halophilic lactic acid bacterium, have been a major industrial concern due to their detrimental effects on the quality of food products. Previously characterized tetragenococcal phages displayed narrow host ranges, but there is little information on these mechanisms. Here, we revealed the host's determinant factors for phage susceptibility using two virulent phages, phiYA5_2 and phiYG2_4, that infect T. halophilus YA5 and YG2, respectively. Phage-resistant derivatives were obtained from these host strains, and mutations were found at the capsular polysaccharide (CPS) synthesis (cps) loci. Quantification analysis verified that capsular polysaccharide production by the cps derivatives from YG2 was impaired. Transmission electron microscopy observation confirmed the presence of filamentous structures outside the cell walls of YG2 and their absence in the cps derivatives of YG2. Phage adsorption assays revealed that phiYG2_4 adsorbed to YG2 but not its cps derivatives, which suggests that the capsular polysaccharide of YG2 is the specific receptor for phiYG2_4. Interestingly, phiYA5_2 adsorbed and infected cps derivatives of YG2, although neither adsorption to nor infection of the parental strain YG2 by phiYA5_2 was observed. The plaque-surrounding halos formed by phiYA5_2 implied the presence of the virion-associated depolymerase that degrades the capsular polysaccharide of YA5. These results indicated that the capsular polysaccharide is a physical barrier rather than a binding receptor for phiYA5_2 and that phiYA5_2 specifically overcomes the capsular polysaccharide of YA5. Thus, it is suggested that tetragenococcal phages utilize CPSs as binding receptors and/or degrade CPSs to approach host cells. IMPORTANCE T. halophilus is a halophilic lactic acid bacterium that contributes to the fermentation processes for various salted foods. Bacteriophage infections of T. halophilus have been a major industrial problem causing fermentation failures. Here, we identified the cps loci in T. halophilus as genetic determinants of phage susceptibility. The structural diversity of the capsular polysaccharide is responsible for the narrow host ranges of tetragenococcal phages. The information provided here could facilitate future studies on tetragenococcal phages and the development of efficient methods to prevent bacteriophage infections.

Dataset Information

Draft Genome Sequence of Tetragenococcus halophilus Strain FBL3, a Probiotic Bacterium Isolated from Galchijeot, a Salted Fermented Food, in the Republic of Korea.

Publications

Draft Genome Sequence of <i>Tetragenococcus halophilus</i> Strain FBL3, a Probiotic Bacterium Isolated from Galchijeot, a Salted Fermented Food, in the Republic of Korea.

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