Complete genome analysis and biological characterization of phage vB_Bsu_hmny2 infecting Bacillus subtilis

Bacillus subtilis , a key microorganism in food fermentation, is frequently compromised by phage contamination, which can result in fermentation failures. Therefore, understanding and controlling these phages is critical for enhancing fermentation stability. In this study, we characterize a novel lytic B. subtilis phage, vB_Bsu_hmny2, isolated from sewage collected at a seafood market in Qingdao. This phage features a linear double-stranded DNA genome of 18,762 bp with 25 open reading frames (ORFs), 17 of which are functionally predicted. Transmission electron microscopy reveals a head diameter of 40 ± 10 nm and a short tail length of 20 ± 6 nm. vB_Bsu_hmny2 exhibits stability across various temperatures and pH levels and is classified within the Beecentumtrevirus genus. As a new member of the Beecentumtrevirus , vB_Bsu_hmny2 represents the first phage in this genus to undergo physiological characterization. This research addresses a gap in the functional analysis of similar phages, providing valuable insights for phage control in industrial fermentation processes.