Poster De Conférence Année : 2025

New players in fermentation: Isolation of unknown phages infecting acetic acid bacteria in Cider.

Résumé

Introduction and objectives Bacteriophages (or phages) are viruses infecting specifically bacteria. Despite their relevance, phageomes (phages communities) remain poorly understood, particularly regarding their roles within microbial ecosystems. In fermented beverages, phageomes are thought to significantly influence microbial population structures and dynamics, especially in a temperature-dependent manner [1]. The current study aims to deepen our understanding of phage diversity in fermented beverages, using cider as a case study. Materials and methods A cider sampling campaign was carried out between October and December 2024 across 12 producers in the Normandy region (France). A total of 24 early-fermentation cider samples was collected. Microbial enumeration and isolation were performed using 9 different culture media. Isolates were identified by MALDI-TOF. The pH of each cider sample was adjusted to 7 to facilitate phage isolation. Samples were then centrifuged at 4,700 rpm for 15 minutes, and filtered through 0.45 µm PES filters. A spot test assay using the filtered cider samples was conducted against bacterial isolates obtained from the same cider samples. The isolated phages were characterized for their host range, their morphology by transmission electronic microscopy and their genomes. Results, Discussion and Conclusion Phage screening against 366 bacterial isolates led to the isolation of 17 phages from 5 different cider samples. Sixteen of these phages infected acetic acid bacteria belonging to the genera Gluconobacter and Acetobacter, while one phage infected a Rahnella aquatilis isolate. All isolated phages were myophages — characterized by contractile tails — except for the Rahnella aquatilis phage, which was a podophage with a short non-contractile tail. Among the phages targeting acetic acid bacteria, five specifically infected Gluconobacter cerinus isolates, while the remaining phages targeted isolates from the species G. thailandicus/frateurii. To date, the only known G. cerinus phage, GC1, was isolated from wine and belongs to the Tectiviridae family, notable for its lack of a tail [2]. The cider-derived phages therefore appear to be novel, and further characterization — particularly genomic analysis — is currently underway. To better understand the role of these phages in shaping microbial fermentation dynamics, the next phase of the project involves constructing model microbial communities to decipher phage–bacteria interactions. References 1.Ledormand, P. et al. Phages shape microbial dynamics and metabolism of a model community mimicking cider, a fermented beverage. Viruses 14, (2022). 2.Philippe, C. et al. Bacteriophage GC1, a novel tectivirus infecting Gluconobacter cerinus, an acetic acid bacterium associated with wine-making. Viruses 10, 39 (2018).

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Dates et versions

hal-05162201 , version 1 (15-07-2025)

Identifiants

  • HAL Id : hal-05162201 , version 1

Citer

Alexandre Mégevand, Alexandre Deschamps, Jean-Marie Laplace, Nathalie Desmasures, Marina Cretenet, et al.. New players in fermentation: Isolation of unknown phages infecting acetic acid bacteria in Cider.. Microbes 2025, Sep 2025, Bordeaux, France. ⟨hal-05162201⟩
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