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Khan MN, Bashir S, Imran M. Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi. Folia Microbiol (Praha) 2023; 68:757-769. [PMID: 37055653 DOI: 10.1007/s12223-023-01048-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 03/22/2023] [Indexed: 04/15/2023]
Abstract
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await investigation. The current study is first to present probiotic assessment of Bacillus species strains isolated from dahi. Based on 49 identified strains assessed, only 6 strains, i.e., Bacillus licheniformis QAUBL19, QAUBL1901, and QAUBL1902; Bacillus mycoides QAUBM19 and QAUBM1901; and Bacillus subtilis QAUBSS1 were having prominent persistence in the simulated gastrointestinal fluids, being non-hemolytic, with no DNase activity. Probiotic characteristics, cholesterol-assimilating, and carbohydrate-fermenting capabilities were assessed for all the strains. These six strains each showed variant cholesterol assimilating abilities. B. licheniformis QAUBL19 retaining most desired probiotic traits presented both notable cholesterol assimilating and bile salt hydrolase activities. It can be used as a probiotic of choice with hypocholesterolemia ability. B. subtilis QAUBSS1 showed wide carbohydrate fermentation ability and strongest antibacterial potential. It is likely to be considered a probiotic for living beings and starter culture for fermentation of food/feed.
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Affiliation(s)
- Muhammad Nadeem Khan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Saeeda Bashir
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Muhammad Imran
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan.
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Ali AH, Bamigbade G, Tarique M, Esposito G, Obaid R, Abu-Jdayil B, Ayyash M. Physicochemical, rheological, and bioactive properties of exopolysaccharide produced by a potential probiotic Enterococcus faecalis 84B. Int J Biol Macromol 2023; 240:124425. [PMID: 37076064 DOI: 10.1016/j.ijbiomac.2023.124425] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 03/25/2023] [Accepted: 04/08/2023] [Indexed: 04/21/2023]
Abstract
Exopolysaccharides (EPS) have attracted a great interest due to their potential health-promoting properties and industrial applications. This study aimed to investigate the physicochemical, rheological, and biological properties of an EPS produced by a potential probiotic strain Enterococcus faecalis 84B. The results show that the extracted EPS, designated EPS-84B, had an average molecular weight of 604.8 kDa, particles size diameter of 322.0 nm, and mainly composed of arabinose and glucose with a molar ratio of 1:2. Furthermore, EPS-84B exhibited a shear-thinning behavior and had a high melting point. The rheological properties of EPS-84B were strongly influenced by the type of salt than by the pH value. EPS-84B displayed ideal viscoelastic properties, with both viscous and storage moduli increasing with frequency. The antioxidant activity of EPS-84B at a concentration of 5 mg/mL was 81.1 % against DPPH and 35.2 % against ABTS. At 5 mg/mL, the antitumor activity of EPS-84B against Caco-2 and MCF-7 cell lines was 74.6 and 38.6 %, respectively. In addition, the antidiabetic activity of EPS-84B towards α-amylase and α-glucosidase was 89.6 and 90.0 %, respectively at 100 μg/mL. The inhibition of foodborne pathogens by EPS-84B was up to 32.6 %. Overall, EPS-84B has promising properties that could be utilized in food and pharmaceutical industries.
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Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Gafar Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Mohammed Tarique
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Gennaro Esposito
- Science Division - New York University Abu Dhabi, NYUAD Campus, Saadiyat Island, PO Box 129188, Abu Dhabi, United Arab Emirates; Istituto Nazionale Biostrutture e Biosistemi, Viale Medaglie d'Oro 305, 00136 Roma, Italy
| | - Reyad Obaid
- Department: Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates
| | - Basim Abu-Jdayil
- Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates.
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Ibarguren C, Guitián MV, Lenz RM, Cecilia SM, Audisio MC. Response of sensitive and resistant Listeria monocytogenes strains against bacteriocins produced by different Enterococcus spp. strains. Int J Food Microbiol 2022; 382:109928. [PMID: 36181756 DOI: 10.1016/j.ijfoodmicro.2022.109928] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/27/2022] [Accepted: 09/08/2022] [Indexed: 11/19/2022]
Abstract
Listeria monocytogenes is a relevant foodborne pathogen causing invasive listeriosis in humans, a disease with high mortality rates. Its ubiquity and growth characteristics enable this pathogen to survive harsh food processing environments. The addition of bacteriocins, antimicrobial peptides ribosomally synthesized by certain bacteria, appears as a natural alternative to control this pathogen in food. However, the emergence of L. monocytogenes strains resistant to the inhibitory action of bacteriocins has been detected. In order to analyse the development of this resistance, different properties of L. monocytogenes strains susceptible to bacteriocins (strains 01/155, 99/287 and 99/267) and their respective resistant isolates (strains 01/155B6R, 99/287B6R, 99/286C1R, 99/287 Mo1R, 99/287 M1bR, 99/287 M2dR, 99/267B6R), were compared in this work. Differences were analysed in: a) growth of the pathogen strains in direct contact with bacteriocin solution, in co-cultures with the producing strain, or with different sugars; b) response to antibiotics typically used against listeriosis; c) changes in cell morphology, observed by transmission or scanning electron microscopy; d) expression of mobility and haemolysin activity, two of L. monocytogenes main virulence factors; and e) biofilm formation ability. For all the isolates, the acquired resistance was permanent and crossed between the different bacteriocins under study. An inhibitory effect was observed for resistant strains only when they were grown in mixed culture with any of the bacteriocin-producing strains, with an acidified medium as additional growth stress. In all cases, the decrease in viability was lower for resistant strains and followed a particular profile for each strain. The variation of sugar substrate influenced resistant variants growth ability, with a more pronounced difference in the medium supplemented with glucose. Susceptibility to antibiotics was similar or higher for resistant variants, while neither the mobility nor the haemolytic activity presented differences among resistant or susceptible strains. Finally, the resistant variants showed a greater capacity to form biofilms, although this effect was reversed when grown in the presence of bacteriocins. Each resistant isolate had a particular behaviour pattern, and the acquisition of resistance appeared to be strain and bacteriocin dependent. These results contribute to the knowledge of L. monocytogenes bacteriocin-resistance development, which is essential to favour the use of these peptides as biopreservatives.
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Affiliation(s)
- Carolina Ibarguren
- Instituto de Investigaciones para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Salta (INIQUI-CONICET-UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina; Facultad Ciencias de la Salud, Universidad Nacional de Salta (UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina.
| | - M Virginia Guitián
- Instituto de Investigaciones para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Salta (INIQUI-CONICET-UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina
| | - Romina M Lenz
- Instituto de Investigaciones para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Salta (INIQUI-CONICET-UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina
| | - Soria M Cecilia
- Instituto de Investigaciones para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Salta (INIQUI-CONICET-UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina
| | - M Carina Audisio
- Instituto de Investigaciones para la Industria Química, Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional de Salta (INIQUI-CONICET-UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina; Facultad de Ingeniería, Universidad Nacional de Salta (UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina; Facultad de Ciencias Exactas, Universidad Nacional de Salta (UNSa), Av. Bolivia 5150, A4408FVY Salta, Argentina.
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Biosynthesis and Production of Class II Bacteriocins of Food-Associated Lactic Acid Bacteria. FERMENTATION 2022. [DOI: 10.3390/fermentation8050217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Bacteriocins are ribosomally synthesized peptides made by bacteria that inhibit the growth of similar or closely related bacterial strains. Class II bacteriocins are a class of bacteriocins that are heat-resistant and do not undergo extensive posttranslational modification. In lactic acid bacteria (LAB), class II bacteriocins are widely distributed, and some of them have been successfully applied as food preservatives or antibiotic alternatives. Class II bacteriocins can be further divided into four subcategories. In the same subcategory, variations were observed in terms of amino acid identity, peptide length, pI, etc. The production of class II bacteriocin is controlled by a dedicated gene cluster located in the plasmid or chromosome. Besides the pre-bacteriocin encoding gene, the gene cluster generally includes various combinations of immunity, transportation, and regulatory genes. Among class II bacteriocin-producing LAB, some strains/species showed low yield. A multitude of fermentation factors including medium composition, temperature, and pH have a strong influence on bacteriocin production which is usually strain-specific. Consequently, scientists are motivated to develop high-yielding strains through the genetic engineering approach. Thus, this review aims to present and discuss the distribution, sequence characteristics, as well as biosynthesis of class II bacteriocins of LAB. Moreover, the integration of modern biotechnology and genetics with conventional fermentation technology to improve bacteriocin production will also be discussed in this review.
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Effect of Bacteriocin (ALC102) of Enterococcus faecium GRD AA on Biofilm Forming Listeria monocytogenes MTCC 657. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.46] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Antilisterial bacteriocin producing strain were isolated from milk samples and were subjected to 16S rRNA sequencing and found to be of genus Enterococcus faecium. The bacteriocin ALC102 were partially purified by Amberlite XAD-16 adsorption followed by column chromatography. The biofilm formation capacity of Listeria monocytogenes MTCC 657 were evaluated by tube method and CV binding assay. Biofilm formation on different abiotic substrates were also evaluated. Among three substrates stainless steel had a strong biofilm formation followed by glass and aluminum foil. From the results of biofilm eradication studies, the bacteriocin ALC102 showed almost similar activity of commercial bacteriocin nisin on all the substrates at 45°C, 30°C, 4°C and -20°C. Based on CBD® biofilm eradication assay, the eradication potential of ALC102 and nisin were found to be similar on high (45°C) and freezing (-20°C) temperatures. From the study, antilisterial bacteriocin ALC102 found to be able to inhibit the biofilm formed Listeria monocytogenes MTCC 657 at different temperatures and different incubation periods (24h, 48h and 72h). The biofilm eradication potential of antilisterial bacteriocin ALC102 was similar to nisin. Neither incubation temperature nor incubation period doesn’t altered the activity of the bacteriocin. So this bacteriocin can be considered as a potential competitor in food industry and we strongly recommend the use of this bacteriocin from Enterococcus faecium GRD AA in the food preservation industry to a higher temperature (45°C) to freezing temperature (-20°C).
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Pang X, Song X, Chen M, Tian S, Lu Z, Sun J, Li X, Lu Y, Yuk HG. Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry. Compr Rev Food Sci Food Saf 2022; 21:1657-1676. [PMID: 35181977 DOI: 10.1111/1541-4337.12922] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 12/30/2021] [Accepted: 01/07/2022] [Indexed: 12/17/2022]
Abstract
Most foodborne pathogens have biofilm-forming capacity and prefer to grow in the form of biofilms. Presence of biofilms on food contact surfaces can lead to persistence of pathogens and the recurrent cross-contamination of food products, resulting in serious problems associated with food safety and economic losses. Resistance of biofilm cells to conventional sanitizers urges the development of natural alternatives to effectively inhibit biofilm formation and eradicate preformed biofilms. Lactic acid bacteria (LAB) produce bacteriocins which are ribosomally synthesized antimicrobial peptides, providing a great source of nature antimicrobials with the advantages of green and safe properties. Studies on biofilm control by newly identified bacteriocins are increasing, targeting primarily onListeria monocytogenes, Staphylococcus aureus, Salmonella, and Escherichia coli. This review systematically complies and assesses the antibiofilm property of LAB bacteriocins in controlling foodborne bacterial-biofilms on food contact surfaces. The bacteriocin-producing LAB genera/species, test method (inhibition and eradication), activity spectrum and surfaces are discussed, and the antibiofilm mechanisms are also argued. The findings indicate that bacteriocins can effectively inhibit biofilm formation in a dose-dependent manner, but are difficult to disrupt preformed biofilms. Synergistic combination with other antimicrobials, incorporation in nanoconjugates and implementation of bioengineering can help to strengthen their antibiofilm activity. This review provides an overview of the potential and application of LAB bacteriocins in combating bacterial biofilms in food processing environments, assisting in the development and widespread use of bacteriocin as a promising antibiofilm-agent in food industries.
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Affiliation(s)
- Xinyi Pang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiaoye Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Minjie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Shuhua Tian
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhaoxin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jing Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiangfei Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Yingjian Lu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
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Purification, characterization, and mode of action of Paracin 54, a novel bacteriocin against Staphylococci. Appl Microbiol Biotechnol 2021; 105:6735-6748. [PMID: 34453561 DOI: 10.1007/s00253-021-11505-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 07/05/2021] [Accepted: 08/05/2021] [Indexed: 10/20/2022]
Abstract
Staphylococci belong to conditionally pathogenic bacteria, and the pathogenicity of Staphylococcus aureus is the strongest among them. Enterotoxin produced by it can contaminate food and cause food poisoning. Bacteriocin is a kind of polypeptide with antibacterial activity synthesized by some bacteria during metabolism. In this study, we report on purification, characterization, and mode of action of the bacteriocin named Paracin 54, produced by Lactobacillus paracasei ZFM54. Paracin 54 was purified by precipitation with 80% ammonium sulfate, strong cation-exchange chromatography, G-25 gel column, and reversed-phase high-performance liquid chromatography (HPLC). The molecular weight of Paracin 54 (5718.1843 Da) was determined by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Paracin 54 showed broad-spectrum inhibitory activity. It had a strong inhibitory effect on Staphylococci with minimum inhibitory concentration values of 3.00-4.50 μg/mL. Paracin 54 was heat-stable and active only in acidic pH range (2-6). After treatment with proteases, the activity was lost. The results of mode of action showed Paracin 54 damaged the cell membrane and cell wall of Staphylococcus aureus, and then the cytoplasm leaked out, leading to death of the bacteria. These properties make Paracin 54 a promising candidate to prevent the growth of spoilage bacteria and control food poisoning caused by Staphylococci. KEY POINTS: • Paracin 54 was purified from Lactobacillus paracasei ZFM54 with good biochemical characteristics. • Paracin 54 had a strong effect against Staphylococci, making it a promising preservative to prevent the growth of Staphylococci in food. • The mode of action of Paracin 54 on Staphylococcus aureus was revealed.
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Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles. Foods 2021; 10:foods10040821. [PMID: 33920106 PMCID: PMC8070337 DOI: 10.3390/foods10040821] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/24/2021] [Accepted: 03/31/2021] [Indexed: 02/07/2023] Open
Abstract
As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.
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Anti-Proliferative and Anti-Biofilm Potentials of Bacteriocins Produced by Non-Pathogenic Enterococcus sp. Probiotics Antimicrob Proteins 2020; 13:571-585. [PMID: 33010007 DOI: 10.1007/s12602-020-09711-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/20/2020] [Indexed: 01/25/2023]
Abstract
The incidence of cancer is increasing worldwide; likewise, the emergence of antibiotic-resistant biofilm-forming pathogens has led to a tremendous increase in morbidity and mortality. This study aimed to evaluate the probiotic properties of bacteriocin-producing Enterococcus sp. with a focus on their anti-biofilm and anticancer activities. Three of 79 Enterococcus isolates (FM43, FM65, FM50) were identified as producers of broad-spectrum bioactive molecules and were molecularly characterized as Enterococcus faecium by 16S rRNA sequencing. Phenotypic and genotypic screening for potential virulence factors revealed no factors known to promote pathogenicity. Treatment with proteinase K resulted in diminished antimicrobial activity; PCR-based screening for bacteriocin genes suggested the presence of both entA and entB genes that encode enterocins A and B, respectively. Maximum antimicrobial activity was detected during the early stationary phase, while activity disappeared after 24 h in culture. Bacteriocins from these isolates were stable at high temperatures and over a wide range of pH. Interestingly, crude supernatants of Ent. faecium FM43 and Ent. faecium FM50 resulted in significant destruction (80% and 48%, respectively; P < 0.05) of Streptococcus mutans ATCC 25175-associated preformed biofilms. Moreover, in vitro cytotoxicity assays revealed that extracts from Ent. faecium isolates FM43, FM65, and FM50 inhibited Caco-2 cell proliferation by 76.9%, 70%, and 85.3%, respectively. Taken together, the multifunctional capabilities of the microbial-derived proteins identified in our study suggest potentially important roles as alternative treatments for biofilm-associated infections and cancer.
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Sonbol FI, Abdel Aziz AA, El-Banna TE, Al-Fakhrany OM. Antimicrobial activity of bacteriocins produced by Enterococcus isolates recovered from Egyptian homemade dairy products against some foodborne pathogens. Int Microbiol 2020; 23:533-547. [PMID: 32306109 DOI: 10.1007/s10123-020-00127-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 03/25/2020] [Accepted: 04/07/2020] [Indexed: 12/29/2022]
Abstract
The increasing mandate for fresh-like food products and the possible hazards of chemically preserved foods necessitate the search for alternatives. Bacteriocins represent a promising food biopreservative. In the present study, one hundred enterococci isolates recovered from Egyptian raw cow milk and homemade dairy products were screened for bacteriocin production. The overall detection rate was 10%. Three isolates, namely, Enterococcus faecalis (OE-7 and OE-12) and Enterococcus hirae (OE-9), showed the highest antibacterial activity with narrow spectrum against multidrug-resistant (MDR) Gram-positive foodborne bacteria: Enterococcus faecalis and Staphylococcus aureus. The antimicrobial activity was completely abolished by trypsin and proteinase K but not affected by lipase and/or amylase indicating the protein nature of the antimicrobial activity. Optimum conditions for bacteriocin production were cultivation in MRS broth at 37 °C, pH 6-6.5 for 16-24 h. The tested bacteriocins exhibited bactericidal activity on S. aureus subsp. aureus ATCC 25923; such activity was further investigated by transmission electron microscopy that revealed leakage and lysis of treated cells. Characterization of tested bacteriocins revealed high activity in a wide range of pH and temperature, storage stability, and heat resistance. PCR analysis revealed that the tested isolates produced multiple enterocins showing homology with the enterocins L50A, AS-48, and 31. Finally, this study reported potent antibacterial activity of bacteriocins derived from dairy products Enterococci against MDR foodborne and spoilage pathogens. The potency, specificity, and stability of these bacteriocins presented promising perspectives for application as biopreservatives in the food industry. The biopreservation of foods by bacteriocins produced by lactic acid bacteria recovered directly from foods remains an innovative approach.
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Affiliation(s)
- Fatma I Sonbol
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt
| | - Ahmed A Abdel Aziz
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt
| | - Tarek E El-Banna
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt
| | - Omnia M Al-Fakhrany
- Microbiology and Immunology, Faculty of Pharmacy, Tanta University, Tanta, 31111, Egypt.
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Pradhan P, Tamang JP. Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas. Front Microbiol 2019; 10:2526. [PMID: 31749787 PMCID: PMC6848222 DOI: 10.3389/fmicb.2019.02526] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Accepted: 10/21/2019] [Indexed: 12/30/2022] Open
Abstract
Preparation of dry starters for alcohol production is an age-old traditional technology in the Eastern Himalayan regions of east Nepal, the Darjeeling hills, Sikkim, and Arunachal Pradesh in India, and Bhutan. We studied the bacterial diversity in 35 samples of traditionally prepared dry starters, represented by marcha of Nepal, Sikkim, the Darjeeling hills, and Bhutan, phab of Bhutan, and paa, pee, and phut of Arunachal Pradesh, respectively. Populations of bacteria in these starters were 105 to 108 cfu/g. A total of 201 bacterial strains were isolated from starter samples, phenotypically characterized, and their identities confirmed by the 16S rRNA sanger sequencing method. The dominant phylum was Firmicutes (85%), followed by Proteobacteria (9%), and Actinobacteria (6%). Lactic acid bacteria (LAB) (59%) formed the most abundant group, followed by non-LAB (32%) and Gram-negative bacteria (9%). Based on the 16S rRNA gene sequencing result, we identified LAB: Enterococcus durans, E. faecium, E. fecalis, E. hirae, E. lactis, Pediococcus acidilactici, P. pentosaceus, Lactobacillus plantarum subsp. plantarum, Lb. pentosus, Leuconostoc mesenteroides, and Weissella cibaria; non-LAB: Bacillus subtilis subsp. inaquosorum, B. circulans, B. albus, B. cereus, B. nakamurai, B. nitratireducens, B. pseudomycoides, B. zhangzhouensis, Kocuria rosea, Staphylococcus hominis subsp. hominis, S. warneri, S. gallinarum, S. sciuri, Lysinibacillus boronitolerans, Brevibacterium frigoritolerans, and Micrococcus yunnanensis; Gram-negative bacteria: Pseudomonas putida, Klebsiella pneumoniae, Enterobacter hormaechei subsp. xiangfangensis, E. hormaechei subsp. steigerwaltii, and Stenotrophomonas maltophilia. We characterized diversity indexes of the bacterial community present in traditionally prepared dry starters. This is the first report on the bacterial diversity of traditionally dry starters of the Eastern Himalayas by sanger sequencing.
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Affiliation(s)
| | - Jyoti Prakash Tamang
- DAICENTRE (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India
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Thu WP, Sinwat N, Bitrus AA, Angkittitrakul S, Prathan R, Chuanchuen R. Prevalence, antimicrobial resistance, virulence gene, and class 1 integrons of Enterococcus faecium and Enterococcus faecalis from pigs, pork and humans in Thai-Laos border provinces. J Glob Antimicrob Resist 2019; 18:130-138. [DOI: 10.1016/j.jgar.2019.05.032] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 05/20/2019] [Accepted: 05/30/2019] [Indexed: 12/31/2022] Open
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Hanchi H, Mottawea W, Sebei K, Hammami R. The Genus Enterococcus: Between Probiotic Potential and Safety Concerns-An Update. Front Microbiol 2018; 9:1791. [PMID: 30123208 PMCID: PMC6085487 DOI: 10.3389/fmicb.2018.01791] [Citation(s) in RCA: 257] [Impact Index Per Article: 42.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Accepted: 07/17/2018] [Indexed: 02/05/2023] Open
Abstract
A considerable number of strains belonging to different species of Enterococcus are highly competitive due to their resistance to wide range of pH and temperature. Their competitiveness is also owed to their ability to produce bacteriocins recognized for their wide-range effectiveness on pathogenic and spoilage bacteria. Enterococcal bacteriocins have attracted great research interest as natural antimicrobial agents in the food industry, and as a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens. However, the prevalence of virulence factors and antibiotic-resistance genes and the ability to cause disease could compromise their application in food, human and animal health. From the current regulatory point of view, the genus Enterococcus is neither recommended for the QPS list nor have GRAS status. Although recent advances in molecular biology and the recommended methods for the safety evaluation of Enterococcus strains allowed the distinction between commensal and clinical clades, development of highly adapted methods and legislations are still required. In the present review, we evaluate some aspects of Enterococcus spp. related to their probiotic properties and safety concerns as well as the current and potential application in food systems and treatment of infections. The regulatory status of commensal Enterococcus candidates for food, feed, probiotic use, and recommended methods to assess and ensure their safety are also discussed.
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Affiliation(s)
- Hasna Hanchi
- Nutraceuticals and Functional Proteomics Potential of Biodiversity in Tunisia, Higher Institute of Applied Biological Sciences of Tunis (ISSBAT), University of Tunis El Manar, Tunis, Tunisia
| | - Walid Mottawea
- Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, ON, Canada
- Department of Microbiology and Immunology, Faculty of Pharmacy, Mansoura University, Mansoura, Egypt
| | - Khaled Sebei
- Nutraceuticals and Functional Proteomics Potential of Biodiversity in Tunisia, Higher Institute of Applied Biological Sciences of Tunis (ISSBAT), University of Tunis El Manar, Tunis, Tunisia
| | - Riadh Hammami
- Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, ON, Canada
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14
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Ben Braïek O, Cremonesi P, Morandi S, Smaoui S, Hani K, Ghrairi T. Safety characterisation and inhibition of fungi and bacteria by a novel multiple enterocin-producing Enterococcus lactis 4CP3 strain. Microb Pathog 2018. [DOI: 10.1016/j.micpath.2018.03.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Aspri M, O'Connor PM, Field D, Cotter PD, Ross P, Hill C, Papademas P. Application of bacteriocin-producing Enterococcus faecium isolated from donkey milk, in the bio-control of Listeria monocytogenes in fresh whey cheese. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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16
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Xi Q, Wang J, Du R, Zhao F, Han Y, Zhou Z. Purification and Characterization of Bacteriocin Produced by a Strain of Enterococcus faecalis TG2. Appl Biochem Biotechnol 2017; 184:1106-1119. [DOI: 10.1007/s12010-017-2614-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Accepted: 09/19/2017] [Indexed: 10/18/2022]
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17
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Hwanhlem N, Ivanova T, Biscola V, Choiset Y, Haertlé T. Bacteriocin producing Enterococcus faecalis isolated from chicken gastrointestinal tract originating from Phitsanulok, Thailand: Isolation, screening, safety evaluation and probiotic properties. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.02.060] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Avci M, Tuncer BÖ. Safety Evaluation of Enterocin Producer Enterococcus sp. Strains Isolated from Traditional Turkish Cheeses. Pol J Microbiol 2017. [DOI: 10.5604/01.3001.0010.7839] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The purpose of this study was to determine the antimicrobial activity and the occurrence of bacteriocin structural genes in Enterococcus spp. isolated from different cheeses and also investigate of their some virulence factors. Enterococcus strains were isolated from 33 different cheeses. Enterococcus faecium (6 strains) and Enterococcus faecalis (5 strains) enterocin-producing strains were identified by 16S rDNA analyses. entA, entB, entP and entX structural genes were detected in some isolates. Multiple enterocin structural genes were found in 7 strains. None of the tested enterococci demonstrated β-haemolytic activity and only one strain has gelatinase activity. Six strains showed multiple antibiotic resistance patterns and in addition, vanA and several virulence genes were detected in many strains. Only E. faecalis MBE1-9 showed tyrosine decarboxylase activity and tdc gene was only detected in this strain.
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Affiliation(s)
- Mine Avci
- Süleyman Demirel University, Faculty of Engineering, Department of Food Engineering, Isparta, Turkey
| | - Banu Özden Tuncer
- Süleyman Demirel University, Faculty of Engineering, Department of Food Engineering, Isparta, Turkey
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19
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Perumal V, Venkatesan A. Antimicrobial, cytotoxic effect and purification of bacteriocin from vancomycin susceptible Enterococcus faecalis and its safety evaluation for probiotization. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Venkatesh P, Balraj M, Ayyanna R, Ankaiah D, Arul V. Physicochemical and biosorption properties of novel exopolysaccharide produced by Enterococcus faecalis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Isolation and preliminary characterisation of bacteriocin produced by Enterococcus faecium GHB21 isolated from Algerian paste of dates “ghars”. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1165-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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22
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Manzo RM, Cardoso MDLM, Tonarelli GG, Simonetta AC. Purification of two bacteriocins produced byEnterococcus faecalisDBFIQ E24 strain isolated from raw bovine milk. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12258] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ricardo M. Manzo
- Cátedras de Microbiología y Biotecnología; Departamento de Ingeniería en Alimentos; Facultad de Ingeniería Química (F.I.Q.); Universidad Nacional del Litoral (U.N.L.); Santa Fe Argentina
- Departamento de Química Orgánica; Universidad Nacional del Litoral (U.N.L.); Ciudad Universitaria; Paraje “El Pozo” Santa Fe Argentina
| | - María de las Mercedes Cardoso
- Cátedras de Microbiología y Biotecnología; Departamento de Ingeniería en Alimentos; Facultad de Ingeniería Química (F.I.Q.); Universidad Nacional del Litoral (U.N.L.); Santa Fe Argentina
- Departamento de Química Orgánica; Universidad Nacional del Litoral (U.N.L.); Ciudad Universitaria; Paraje “El Pozo” Santa Fe Argentina
| | - Georgina G. Tonarelli
- Departamento de Química Orgánica; Universidad Nacional del Litoral (U.N.L.); Ciudad Universitaria; Paraje “El Pozo” Santa Fe Argentina
| | - Arturo C. Simonetta
- Cátedras de Microbiología y Biotecnología; Departamento de Ingeniería en Alimentos; Facultad de Ingeniería Química (F.I.Q.); Universidad Nacional del Litoral (U.N.L.); Santa Fe Argentina
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23
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Bacteriocin-producing Enterococcus faecalis KT2W2G isolated from mangrove forests in southern Thailand: Purification, characterization and safety evaluation. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.037] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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24
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Ndlovu B, Schoeman H, Franz C, du Toit M. Screening, identification and characterization of bacteriocins produced by wine-isolated LAB strains. J Appl Microbiol 2015; 118:1007-22. [DOI: 10.1111/jam.12752] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 11/18/2014] [Accepted: 01/07/2015] [Indexed: 11/30/2022]
Affiliation(s)
- B. Ndlovu
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| | - H. Schoeman
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
| | - C.M.A.P. Franz
- Department of Microbiology and Biotechnology; Max Rubner-Institut; Kiel Germany
| | - M. du Toit
- Institute for Wine Biotechnology; Stellenbosch University; Stellenbosch South Africa
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25
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Bacteria isolated from shellfish digestive gland with antipathogenic activity as candidates to increase the efficiency of shellfish depuration process. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.05.038] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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26
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Favaro L, Basaglia M, Casella S, Hue I, Dousset X, Dora Gombossy de Melo Franco B, Todorov SD. Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese. Food Microbiol 2014; 38:228-39. [DOI: 10.1016/j.fm.2013.09.008] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Revised: 08/22/2013] [Accepted: 09/29/2013] [Indexed: 10/26/2022]
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27
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Perin LM, Nero LA. Antagonistic lactic acid bacteria isolated from goat milk and identification of a novel nisin variant Lactococcus lactis. BMC Microbiol 2014; 14:36. [PMID: 24521354 PMCID: PMC3930553 DOI: 10.1186/1471-2180-14-36] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Accepted: 02/06/2014] [Indexed: 01/26/2023] Open
Abstract
Background The raw goat milk microbiota is considered a good source of novel bacteriocinogenic lactic acid bacteria (LAB) strains that can be exploited as an alternative for use as biopreservatives in foods. The constant demand for such alternative tools justifies studies that investigate the antimicrobial potential of such strains. Results The obtained data identified a predominance of Lactococcus and Enterococcus strains in raw goat milk microbiota with antimicrobial activity against Listeria monocytogenes ATCC 7644. Enzymatic assays confirmed the bacteriocinogenic nature of the antimicrobial substances produced by the isolated strains, and PCR reactions detected a variety of bacteriocin-related genes in their genomes. Rep-PCR identified broad genetic variability among the Enterococcus isolates, and close relations between the Lactococcus strains. The sequencing of PCR products from nis-positive Lactococcus allowed the identification of a predicted nisin variant not previously described and possessing a wide inhibitory spectrum. Conclusions Raw goat milk was confirmed as a good source of novel bacteriocinogenic LAB strains, having identified Lactococcus isolates possessing variations in their genomes that suggest the production of a nisin variant not yet described and with potential for use as biopreservatives in food due to its broad spectrum of action.
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Affiliation(s)
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570 000, Brazil.
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28
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Silvetti T, Morandi S, Brasca M. Biopreservation potential ofEnterococcus faecalisisolated from Italian traditional raw milk cheeses. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.825327] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Schirru S, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Fancello F, de Melo Franco BDG, de Souza Oliveira RP, Todorov SD. Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0667-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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30
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Ahmadova A, Todorov SD, Choiset Y, Rabesona H, Mirhadi Zadi T, Kuliyev A, Franco BDGDM, Chobert JM, Haertlé T. Evaluation of antimicrobial activity, probiotic properties and safety of wild strain Enterococcus faecium AQ71 isolated from Azerbaijani Motal cheese. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.08.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Lin YH, Chen YS, Wu HC, Pan SF, Yu B, Chiang CM, Chiu CM, Yanagida F. Screening and characterization of LAB-produced bacteriocin-like substances from the intestine of grey mullet (Mugil cephalus
L.) as potential biocontrol agents in aquaculture. J Appl Microbiol 2012; 114:299-307. [DOI: 10.1111/jam.12041] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 09/24/2012] [Accepted: 10/10/2012] [Indexed: 12/01/2022]
Affiliation(s)
- Y.-H. Lin
- Department of Biotechnology; Ming Chuan University; Gui-Shan Taiwan
| | - Y.-S. Chen
- Department of Biotechnology; Ming Chuan University; Gui-Shan Taiwan
| | - H.-C. Wu
- Department of Biotechnology; Ming Chuan University; Gui-Shan Taiwan
| | - S.-F. Pan
- Department of Biotechnology; Ming Chuan University; Gui-Shan Taiwan
| | - B. Yu
- Department of Animal Science; National Chung Hsing University; Taichung Taiwan
| | - C.-M. Chiang
- Department of Biotechnology; Ming Chuan University; Gui-Shan Taiwan
| | - C.-M. Chiu
- Department of Biotechnology; Ming Chuan University; Gui-Shan Taiwan
| | - F. Yanagida
- The Institute of Enology and Viticulture, Yamanashi University; Kofu Japan
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32
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Moraes P, Perin L, Todorov S, Silva A, Franco B, Nero L. Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese. J Appl Microbiol 2012; 113:318-28. [DOI: 10.1111/j.1365-2672.2012.05341.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Revised: 04/24/2012] [Accepted: 05/09/2012] [Indexed: 12/16/2022]
Affiliation(s)
- P.M. Moraes
- Departamento de Veterinária; Universidade Federal de Viçosa; Viçosa; MG; Brazil
| | - L.M. Perin
- Departamento de Veterinária; Universidade Federal de Viçosa; Viçosa; MG; Brazil
| | - S.D. Todorov
- Faculdade de Ciências Farmacêuticas; Universidade de São Paulo; São Paulo; SP; Brazil
| | - A. Silva
- Departamento de Veterinária; Universidade Federal de Viçosa; Viçosa; MG; Brazil
| | - B.D.G.M. Franco
- Faculdade de Ciências Farmacêuticas; Universidade de São Paulo; São Paulo; SP; Brazil
| | - L.A. Nero
- Departamento de Veterinária; Universidade Federal de Viçosa; Viçosa; MG; Brazil
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33
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Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0363-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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