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Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods
Korean J. Food Sci. An. 2017;37:884-888
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Young-Duck Lee1 and Jong-Hyun Park*

Department of Food Science and Biotechnology, College of Bionano Technology, Gachon University, Sungnam 13120, Korea
1Department of Food Science and Engineering, Seowon University, Cheongju, Korea
Correspondence to: Jong-Hyun Park
Department of Food Science and Biotechnology, College of Bionano Technology, Gachon University, Sungnam 13120, Korea
Tel: +82-31-750-5523 Fax: +82-31-750-5984 E-mail: p5062@gachon.ac.kr
Received October 29, 2017; Revised November 21, 2017; Accepted November 21, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In this study, we report the morphogenetic analysis and genome sequence of a new WCP30 phage of Weissella cibaria, isolated from a fermented food. Based on its morphology, as observed by transmission electron microscopy, WCP30 phage belongs to the family Siphoviridae. Genomic analysis of WCP30 phage showed that it had a 33,697-bp double-stranded DNA genome with 41.2% G+C content. Bioinformatics analysis of the genome revealed 35 open reading frames. A BLASTN search showed that WCP30 phage had low sequence similarity compared to other phages infecting lactic acid bacteria. This is the first report of the morphological features and complete genome sequence of WCP30 phage, which may be useful for controlling the fermentation of dairy foods.
Keywords : W. cibaria, phage, genome, dairy products, fermentation


June 2018, 38 (3)