Phage community involvement in fermented beverages: an open door to technological advances?

Abstract

Bacteriophages (phages) are considered the most abundant biological entities on Earth. An increasing interest in understanding phage communities, also called viromes or phageomes, has arisen over the past decade especially thanks to the development and the accessibility of Next Generation Sequencing techniques. Despite the increasing amount of available metagenomic data on microbial communities in various habitats, viromes remain poorly described in the scientific literature particularly when it comes to fermented food and beverages such as wine and cider. In this review, a particular attention is paid to the current knowledge on phage communities, with a special focus on fermented food viromes and the methodological tools available to undertake their study. There is a striking lack of available data on the fermented foods and beverages viromes. As far as we know, and although a number of phages have been isolated from wine, no general study has to date been carried out to assess the diversity of viromes in fermented beverages and their possible interactions with microbiota throughout the fermentation process. With the aim of establishing connections between the currently used technologies to carry out the analysis of viromes, possible applications of current knowledge to fermented beverages are examined.

KEYWORDS:

• Phageome
• virome
• phage
• fermented foods
• fermented beverages
• cider

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the French Ministère de lʼEnseignement Supérieur, de la Recherche et de l'Innovation under a PhD Grant MENRT.