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YMC-2011, a temperate phage of Streptococcus salivarius 57.I.

  • Wen Chun Chou
  • , Szu Chuan Huang
  • , Cheng Hsun Chiu
  • , Yi Ywan M. Chen*
  • *此作品的通信作者
  • Chang Gung University
  • Chang Gung Memorial Hospital

研究成果: 期刊稿件文章同行評審

8 引文 斯高帕斯(Scopus)

摘要

Streptococcus salivarius is an abundant isolate of the oral cavity. The genome of S. salivarius 57.I consists of a 2-Mb chromosome and a 40,758-bp circular molecule, designated YMC-2011. Annotation of YMC-2011 revealed 55 open reading frames, most of them associated with phage production, although plaque formation is not observed in S. salivarius 57.I after lytic induction using mitomycin C. Results from Southern hybridization and quantitative real-time PCR confirmed that YMC- 2011 exists extrachromosomally, with an estimated copy number of 3 to 4. Phage particles were isolated from the supernatant of mitomycin C-treated S. salivarius 57.I cultures, and transmission electron microscopic examination indicated that YMC- 2011 belongs to the Siphoviridae family. Phylogenetic analysis suggests that phage YMC-2011 and the cos-type phages of Streptococcus thermophilus originated from a common ancestor. An extended -10 element (pL) and a σ70-like promoter (pR) were mapped 5' to Ssal_phage00013 (encoding a CI-like repressor) and Ssal_phage00014 (encoding a hypothetical protein), respectively, using 5' rapid amplification of cDNA ends, indicating that YMC-2011 transcribes at least two mRNAs in opposite orientations. Studies using promoter-chloramphenicol acetyltransferase reporter gene fusions revealed that pR, but not pL, was sensitive to mitomycin C induction, suggesting that the switch from lysogenic growth to lytic growth was controlled mainly by the activity of these two promoters. In conclusion, a lysogenic state is maintained in S. salivarius 57.I, presumably by the repression of genes encoding proteins for lytic growth.

原文英語
文章編號e03186-16
期刊Applied and Environmental Microbiology
83
發行號6
DOIs
出版狀態已出版 - 2017

文獻附註

Publisher Copyright:
© 2017 American Society for Microbiology. All Rights Reserved.

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