LYSOPLUS project

Incidence of bacteriophages infecting lactic acid bacteria (Leuconostocaceae) associated with leavened bread, wine and cheese manufacturing and risk-benefit analysis of lysogeny for improved control of fermentations.

Project reference: ANR-14-CE20-0007

Permanent BioDyMIA staff involved



ANR grant:  492 597 euros


  • ACTALIA Institut du lait et de la sécurité des aliments
  • Universite Bordeaux EA Oenologie
  • Universite BORDEAUX EA3675 - GESVAB
  • Universite de Bourgogne Dijon UMR PAM Equipe VALMIS
  • Université Toulouse III LBAE - EA 4565


    A large part of the food consumed is fermented, such as bakery products, cheese or even wine, and they represent emblematic food products in France.Their manufacturing uses fermentative processes, provided by indigenous micro-organisms. Naturally present in complex microflora The in situ preservation of microbial diversity along the production chain helps to maintain a microbial biodiversity that guarantees the sensory richness and diversity of the products. put in place measures to achieve control of fermentations, based on scientific data on the impact of upstream factors (collection of raw materials, technological routes) on microbial equilibria, and understanding of microbial dynamics underway production and / or ripening of products. project LYSOPLUS meets the needs of the wine, breadmaking and dairy industries to better control their fermentations by evaluating the presence and dynamics of the natural antagonists of bacteriophages that are bacteriophages in spontaneous fermentations. Knowledge of the domestication factors of wild strains is a research priority for many food microbiologists. Inventories based on cultural and molecular approaches highlight the particular role of lactic acid bacteria in the production of wine, breads and cheese, and one family (Leuconostocaceae) is of particular technological interest: it contains species belonging to the genera Oenococcus, Leuconostoc and Weissella.

    In some productions, the biopreservation can be obtained by seeding a necessary quantity of starters selected ensuring consistency, safety and quality of the final product. This alternative reduces alterations and health risks, and offers a simpler organization of work. Professionals recognize its economic, environmental and human benefits, and it is therefore naturally part of the sustainable development approach of the three sectors. The aim of the program is to accumulate scientific data on the viruses infecting these bacteria of interest in order to specify whether the presence of the bacteriophage actor interferes with efforts to control the quality of the products, at the harvest stage and of product processing. The project will provide technical and scientific expertise on bacteriophages, their diversity, and the nature of their interactions with bacterial hosts. It will deliver original molecular tools for the detection and monitoring of viruses, which are applicable to different stages of transformation. LYSOPLUS will also specify the level of integration of the factor "bacteriophage" during selection, production and the implementation of new starters within the sectors considered. A benefit-risk study will be conducted to inform the players in their industrial selection process, the position to adopt vis-à-vis lysogenic bacteria, and the possible need to select strains naturally resistant to viruses. LYSOPLUS associates academic partners with historical and privileged contacts with the major players in the sectors, as well as a leading company in the sourdough market. The scientific communication and the technical valuation of the results of the project will be structured by the steering committee. The project offers different opportunities to actors in the agro-food chains concerned, namely to strengthen their competitiveness in the context of control of fermentations and development of new starters. The project will contribute to the marketing of products of constant quality and diversified sensory performances, thus meeting new expectations. "