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<p><i>Leuconostoc mesenteroides</i> is crucial to kimchi fermentation and is increasingly used as a vegetable fermentation starter culture. Although bacteriophages are abundant in kimchi, little is known about those infecting <i>L. mesenteroides</i> or their impact on fermentation. Here, we report three novel <i>Caudoviricetes</i> phages (ΦLM0121_01, ΦLM0121_03, and ΦLM0121_04) isolated from kimchi using starter strain WIKIM 0121, showing &lt; 80% intergenomic similarity to known <i>Leuconostoc</i> phages. The phages had an optimal MOI of 1, burst sizes of 50.37–94.57 PFU/cell, and &gt; 90% adsorption within 15&#xa0;min. They remained viable at 50&#xa0;°C, pH 4–10, and salinity up to 6%, with ΦLM0121_03 and ΦLM0121_04 retaining viability at 70&#xa0;°C. Viability decreased significantly in fermented kimchi juice compared to simulated conditions, suggesting that microbial metabolites and food-derived compounds influence stability. These findings advance understanding of <i>Leuconostoc</i> phage biology and support the development of phage control strategies and resistant starter cultures for fermented foods.</p> Graphical abstract <p></p>

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Genomic analysis and biological characterization of a Leuconostoc mesenteroides bacteriophage isolated from kimchi

  • 期刊论文

  • 发表日期：

    2025年11月28日

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  • Kye-Hwan Byun,
  • Ji-Hyoung Ha

摘要

Leuconostoc mesenteroides is crucial to kimchi fermentation and is increasingly used as a vegetable fermentation starter culture. Although bacteriophages are abundant in kimchi, little is known about those infecting L. mesenteroides or their impact on fermentation. Here, we report three novel Caudoviricetes phages (ΦLM0121_01, ΦLM0121_03, and ΦLM0121_04) isolated from kimchi using starter strain WIKIM 0121, showing < 80% intergenomic similarity to known Leuconostoc phages. The phages had an optimal MOI of 1, burst sizes of 50.37–94.57 PFU/cell, and > 90% adsorption within 15 min. They remained viable at 50 °C, pH 4–10, and salinity up to 6%, with ΦLM0121_03 and ΦLM0121_04 retaining viability at 70 °C. Viability decreased significantly in fermented kimchi juice compared to simulated conditions, suggesting that microbial metabolites and food-derived compounds influence stability. These findings advance understanding of Leuconostoc phage biology and support the development of phage control strategies and resistant starter cultures for fermented foods.

Graphical abstract