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Digital.CSIC. Repositorio Institucional del CSIC

oai:digital.csic.es:10261/275448

Bacteriophages infecting dairy starter bacteria are a leading cause of milk fermentation failure and strategies to reduce the risk of phage infection in dairy settings are demanded. Along with dairy starters, bacteriocin producers (protective cultures) or the direct addition of bacteriocins as biopreservatives may be applied in food to extend shelf-life. In this dataset, the results concerning the progress of infection of Lactococcus cremoris MG1363 by the phage sk1, in the presence of bacteriocins are reported. Our aim was to reveal putative Bacteriocin-Phage Interactions (BaPI) that could be detrimental and increase the risk of fermentation failure due to phages. To this end, growth curves were performed and the plaque size was measured when phage sk1 was combined with three bacteriocins with different mode of action: nisin, lactococcin A (LcnA) and lactococcin 972 (Lcn972), revealing a synergistic effect with Lcn972. While phage adsorption did not change in the presence of Lcn972, one-step curves confirmed an increased burst size, a likely factor behind the positive sk1-Lcn972 interaction., Grants AYUD/2021/52120 (Program of Science, Technology and Innovation 2021-2023 and FEDER EU, Principado de Asturias, Spain), BIO2017-88147-R (AEI/FEDER, UE) and PID2020-119697RB-I00 (MCIN/ AEI/10.13039/501100011033). C.R is a fellow of the program “Ayudas Severo Ochoa” of the Principality of Asturias (BP20 006)., Peer reviewed