Table 1 Latilactobacillus sakei strains used in this study, the number of prophage sequences in strains, where genome data was available (for accession numbers see chapter “Availability of data and materials”), including completeness evaluation of those prophages (i, intact; q, questionable; inc, incomplete) as predicted by PHASTER and whether the strain showed lysis after induction via UV light or mitomycin C (+, strong lysis; (+), weak lysis; −, no visible lysis)
From: Distribution, inducibility, and characterisation of prophages in Latilactobacillus sakei
Latilactobacillus sakei strain | Isolation source (reference / origin) | Number of detected prophages | Inducibility | |||
|---|---|---|---|---|---|---|
i | q | inc | UV light | Mitomycin C | ||
23 K | Meat (Berthier et al. 1996) | 0 | 0 | 2 | – | – |
C21B | Artisanal dry-fermented salami (Italy) | 1 | 0 | 1 | nda | nd |
C22G | Artisanal dry-fermented salami (Italy) | 0 | 0 | 1 | nd | nd |
CBA3614 | Kimchi (South Korea) | 0 | 0 | 2 | nd | nd |
CBA3635 | Fermented vegetable (South Korea) | 2 | 0 | 1 | nd | nd |
DS4 | Korean Kimchi (South Korea) | 1 | 0 | 0 | nd | nd |
DSM 20017 T | Moto (Katagiri et al. 1934; Torriani et al. 1996) | 0 | 1 | 2 | – | – |
E23B | Artisanal dry-fermented salami (Italy) | 0 | 0 | 1 | nd | nd |
E28G | Artisanal dry-fermented salami (Italy) | 1 | 0 | 1 | nd | nd |
FAM18311 | Food (Switzerland) | 1 | 0 | 0 | nd | nd |
FLEC01 | Human feces | 0 | 0 | 1 | nd | nd |
J112 | French dry-type pork sausage | 0 | 1 | 1 | nd | nd |
J156 | French dry-type pork sausage | 0 | 0 | 2 | nd | nd |
J160x1 | Horse meat | 0 | 0 | 1 | nd | nd |
J18 | French dry-type pork sausage | 0 | 0 | 2 | nd | nd |
J54 | French dry-type pork sausage | 0 | 1 | 1 | nd | nd |
J64 | French dry-type pork sausage | 3 | 0 | 1 | nd | nd |
LK-145 | Japanese sake cellar (Japan) | 0 | 1 | 3 | nd | nd |
LZ217 | Fermented vegetables (China) | 1 | 0 | 0 | nd | nd |
MBEL1397 | Kimchi (South Korea) | 0 | 0 | 2 | nd | nd |
MFPB16A1401 | Beef carpaccio | 1 | 0 | 1 | nd | nd |
MFPB19 | Beef carpaccio | 1 | 0 | 0 | nd | nd |
ob4.1 | Human feces (South Korea) | 1 | 1 | 2 | nd | nd |
Probio65 | Kimchi | 2 | 0 | 1 | nd | nd |
TMW 1.2 | Fermented sausage (Spain) | 0 | 0 | 1 | – | – |
TMW 1.3 | Fermented sausage (Spain) | 0 | 0 | 2 | – | – |
TMW 1.4 | Fermented sausage (Spain) | nd | nd | nd | – | – |
TMW 1.13 | Starter culture (Germany) | nd | nd | nd | – | – |
TMW 1.23 | Fermented sausage (Germany) | 1 | 0 | 0 | (+) | + |
TMW 1.46 | Starter culture (Germany) | 2 | 1 | 0 | + | + |
TMW 1.114 | Starter culture (Germany) | 0 | 1 | 3 | – | – |
TMW 1.411 | Sauerkraut (Germany) | 1 | 0 | 0 | – | – |
TMW 1.417 | Starter culture (Germany) | 0 | 1 | 2 | – | – |
TMW 1.1239 | Wheat sourdough (France) | 0 | 1 | 0 | – | – |
TMW 1.1290 | Fermented sausage (Germany) | 1 | 0 | 0 | + | + |
TMW 1.1383 | Starter culture (Germany) | nd | nd | nd | – | – |
TMW 1.1385 | Starter culture (Germany) | nd | nd | nd | – | – |
TMW 1.1386 | Starter culture (Germany) | 1 | 0 | 1 | + | + |
TMW 1.1388 | Starter culture (Germany) | nd | nd | nd | – | – |
TMW 1.1392 | Starter culture (Germany) | nd | nd | nd | – | – |
TMW 1.1393 | Starter culture (Germany) | 1 | 0 | 0 | + | + |
TMW 1.1396 | Starter culture (Germany) | 0 | 1 | 2 | – | – |
TMW 1.1397 | Starter culture (Germany) | 1 | 0 | 1 | (+) | + |
TMW 1.1398 | Starter culture (Germany) | 1 | 0 | 4 | + | + |
TMW 1.1500 | Fermented sausage (Germany) | 0 | 0 | 1 | – | – |
TMW 1.2292 | Prophage free derivative of TMW 1.1398 (Janßen 2019) | nd | nd | nd | – | – |
WiKim0063 | Water (South Korea) | 1 | 0 | 0 | nd | nd |
WiKim0072 | Kimchi (South Korea) | 1 | 0 | 0 | nd | nd |
WiKim0073 | Kimchi (South Korea) | 0 | 0 | 3 | nd | nd |
WiKim0074 | Kimchi (South Korea) | 0 | 1 | 3 | nd | nd |