A. Bruttin et al., MOLECULAR ECOLOGY OF STREPTOCOCCUS-THERMOPHILUS BACTERIOPHAGE INFECTIONS IN A CHEESE FACTORY, Applied and environmental microbiology, 63(8), 1997, pp. 3144-3150
A mozzarella cheese factory using an undefined, milk-derived Streptaco
ccus thermophilus starter system was monitored longitudinally for 2 ye
ars to determine whether the diversity of the resident bacteriophage p
opulation arose from environmental sources or from genetic changes in
the resident phage in the factory. The two hypotheses led to different
predictions about the genetic diversity of the phages. With respect t
o host range, 12 distinct phage types were observed. With two exceptio
ns, phages belonging to different lytic groups showed clearly distinct
restriction patterns slid multiple isolates of phages showing the sam
e host range exhibited identical or highly related restriction pattern
s, Sequencing studies in a conserved region of the phage genome reveal
ed no point mutations in multiple isolates of the same phage type, whi
le up to 12% nucleotide sequence diversity was observed between the di
fferent phage types. This diversity is as large as that between the mo
st different sequences from phages in our collection. These observatio
ns make unlikely a model that postulates a single phage invasion event
and diversification of the phage during its residence in the factory,
In the second stage of our factory study, a defined starter system wa
s introduced that could not propagate the resident factory phage popul
ation, Within a week, three new phage types were observed in the facto
ry while the resident phage population was decreased but not eliminate
d. Raw milk was the most likely source of these new phages, as phages
with identical host ranges and restriction patterns were isolated from
raw milk delivered to the factory during the intervention trial. Appa
rently, all of the genetic diversity observed in the S. thermophilus p
hages isolated during our survey was already created in their natural
environment. A better understanding of the raw-milk ecology of S. ther
mophilus phages is thus essential for successful practical phage contr
ol.