Interactions of the cell-wall glycopolymers of lactic acid bacteria with their bacteriophages
- 1INRA, UMR1319 Micalis, Jouy-en-Josas, France
- 2AgroParisTech, UMR Micalis, Jouy-en-Josas, France
Lactic acid bacteria (LAB) are Gram positive bacteria widely used in the production of fermented food in particular cheese and yoghurts. Bacteriophage infections during fermentation processes have been for many years a major industrial concern and have stimulated numerous research efforts. Better understanding of the molecular mechanisms of bacteriophage interactions with their host bacteria is required for the development of efficient strategies to fight against infections. The bacterial cell wall plays key roles in these interactions. First, bacteriophages must adsorb at the bacterial surface through specific interactions with receptors that are cell wall components. At next step, phages must overcome the barrier constituted by cell wall peptidoglycan (PG) to inject DNA inside bacterial cell. Also at the end of the infection cycle, phages synthesize endolysins able to hydrolyze PG and lyse bacterial cells to release phage progeny. In the last decade, concomitant development of genomics and structural analysis of cell wall components allowed considerable advances in the knowledge of their structure and function in several model LAB. Here, we describe the present knowledge on the structure of the cell wall glycopolymers of the best characterized LAB emphasizing their structural variations and we present the available data regarding their role in bacteria-phage specific interactions at the different steps of the infection cycle.
Keywords: lactic acid bacteria, bacteriophage, cell wall, phage receptor, endolysin, polysaccharide, peptidoglycan, teichoic acid
Citation: Chapot-Chartier M-P (2014) Interactions of the cell-wall glycopolymers of lactic acid bacteria with their bacteriophages. Front. Microbiol. 5:236. doi: 10.3389/fmicb.2014.00236
Received: 27 December 2013; Accepted: 30 April 2014;
Published online: 22 May 2014.
Edited by:Jennifer Mahony, University College Cork, Ireland
Reviewed by:Josep Sardanyés, Universitat Pompeu Fabra, Spain
Sergio Raposo Filipe, Universidade Nova de Lisboa, Portugal
Copyright © 2014 Chapot-Chartier. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Marie-Pierre Chapot-Chartier, INRA, Micalis, Domaine de Vilvert, F-78352 Jouy-en-Josas, France e-mail: email@example.com