1
|
Morandi S, Silvetti T, Lopreiato V, Piccioli-Cappelli F, Trevisi E, Brasca M. Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces. Food Microbiol 2024; 120:104492. [PMID: 38431334 DOI: 10.1016/j.fm.2024.104492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/25/2024] [Accepted: 02/14/2024] [Indexed: 03/05/2024]
Abstract
Enterococci are widely distributed in dairy sector. They are commensals of the gastrointestinal tract of animals, thus, via fecal contamination, could reach raw milk and dairy products. The aims of this study were: 1) to investigate the enterococcal diversity in cow feces and milk samples and 2) to evaluate the antibiotic resistance (AR) of dairy-related enterococci and their ability to transfer resistance genes. E. faecalis (59.9%), E. faecium (18.6%) and E. lactis (12.4%) were prevalent in milk, while E. faecium (84.2%) and E. hirae (15.0%) were dominant in bovine feces. RAPD-PCR highlighted a high number of Enterococcus biotypes (45 from milk and 37 from feces) and none of the milk strains exhibited genetic profiles similar to those of feces biotypes. A high percentage of enterococci isolated from milk (71%) were identified as multidrug resistant and resistance against streptomycin and tetracycline were widespread among milk strains while enterococci from feces were commonly resistant to linezolid and quinupristin/dalfopristin. Only E. faecalis strains were able to transfer horizontally the tetM gene to Lb. delbrueckii subsp. lactis. Our results indicated that Enterococcus biotypes from milk and bovine feces belong to different community and the ability of these microorganisms to transfer AR genes is strain-dependent.
Collapse
Affiliation(s)
- Stefano Morandi
- Institute of Sciences of Food Production (ISPA), Italian National Research Council, Milan, Italy.
| | - Tiziana Silvetti
- Institute of Sciences of Food Production (ISPA), Italian National Research Council, Milan, Italy
| | - Vincenzo Lopreiato
- Department of Veterinary Sciences, University of Messina, Viale Palatucci 13, Messina, 98168, Italy
| | - Fiorenzo Piccioli-Cappelli
- Department of Animal Sciences, Food and Nutrition (DIANA), Alimentari e Ambientali, Università Cattolica Del Sacro Cuore, Piacenza, 29122, Italy
| | - Erminio Trevisi
- Department of Animal Sciences, Food and Nutrition (DIANA), Alimentari e Ambientali, Università Cattolica Del Sacro Cuore, Piacenza, 29122, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production (ISPA), Italian National Research Council, Milan, Italy
| |
Collapse
|
2
|
Rampanti G, Cantarini A, Cardinali F, Milanović V, Garofalo C, Aquilanti L, Osimani A. Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters. Foods 2024; 13:1115. [PMID: 38611419 PMCID: PMC11011773 DOI: 10.3390/foods13071115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.
Collapse
Affiliation(s)
| | | | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; (G.R.); (A.C.); (V.M.); (C.G.); (L.A.); (A.O.)
| | | | | | | | | |
Collapse
|
3
|
Đorđević J, Ledina T, Golob M, Mohar Lorbeg P, Čanžek Majhenič A, Bogovič Matijašić B, Bulajić S. Safety evaluation of enterococci isolated from raw milk and artisanal cheeses made in Slovenia and Serbia. FOOD SCI TECHNOL INT 2023; 29:765-775. [PMID: 35912485 DOI: 10.1177/10820132221117870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Enterococci represent a significant part of the non-starter LAB microbiota of artisanal cheeses produced mainly from raw milk. Common approaches to safety evaluation of enterococci isolates include assessment of antimicrobial resistance and virulence potential. Hence, a collection of 47 (n = 22, Serbia; n = 25, Slovenia) dairy enterococcal isolates, of which E. faecalis (n = 28), E. faecium (n = 11), E. durans (n = 5), E. casseliflavus (n = 2), and E. gallinarum (n = 1), was analyzed. The susceptibility to 12 antimicrobials was tested using a broth microdilution method, and the presence of the selected antimicrobial resistance and virulence genes was investigated using PCR. Isolates were resistant to tetracycline (TET) (25.5%), erythromycin (ERY) (17.0%), gentamycin and chloramphenicol (CHL) (∼6%). No resistance to ampicillin (AMP), ciprofloxacin (CIP), daptomycin (DAP), linezolid (LZD), teicoplanin (TEI), tigecycline (TGC) and vancomycin (VAN) was detected. Among all the resistance determinants analyzed, ermB gene was detected most frequently. All 10 virulence genes analyzed were detected with a distribution of cpd (72.3%), cob and ccf (70.2%), gelE (68.1%), hyl (59.6%), agg (53.2%) and esp (46.8%). The genes encoding cytolysin (cylA, cylM and cylB) were amplified to a lesser extent (21.3%, 21.3% and 12.8%, respectively). However, due to the limited number of enterococci isolates analyzed in the present study, further studies are still required in order to better document the safety status of dairy enterococci.
Collapse
Affiliation(s)
- Jasna Đorđević
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Tijana Ledina
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Majda Golob
- Veterinary Faculty, Institute of Microbiology and Parasitology, University of Ljubljana, Ljubljana, Slovenia
| | - Petra Mohar Lorbeg
- Biotechnical Faculty, Institute of Dairy Science and Probiotics, Ljubljana, Slovenia
| | | | | | - Snežana Bulajić
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| |
Collapse
|
4
|
Kouhi F, Mirzaei H, Nami Y, Khandaghi J, Javadi A. Potential probiotic and safety characterisation of enterococcus bacteria isolated from indigenous fermented motal cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105247] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
5
|
Wu H, Wang Y, Du B, Li H, Dong L, Hu H, Meng L, Zheng N, Wang J. Influence of Dairy Cows Bedding Material on the Microbial Structure and Antibiotic Resistance Genes of Milk. Front Microbiol 2022; 13:830333. [PMID: 35283830 PMCID: PMC8914314 DOI: 10.3389/fmicb.2022.830333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Accepted: 01/27/2022] [Indexed: 11/13/2022] Open
Abstract
The presence of pathogenic bacteria and antibiotic resistance genes (ARGs) in milk are among the most important issues related to the safety of dairy products and the health of consumers. However, despite that dairy cow are housed for long periods of time on different beddings, the effect of different bedding materials on the microbiota and presence of ARGs is unclear. In this study, the composition of microorganisms, and the presence of mastitis pathogens and 33 ARGs targeting seven antibiotics in raw milk produced from farms using sand bedding, rice husk bedding, and recycled manure solids (RMS) bedding were compared by amplicon sequencing and real-time quantitative PCR. The results showed that the microbial composition of milk was related to the microbiota of bedding. None of the mastitis pathogens were detected in milk from cows housed on sand bedding (S-M). The proportion of ARGs was highest in the S-M group and lowest in the milk from cows housed on RMS bedding (RMS-M) group. In general, the content of ARGs in RMS-M was the lowest, however, the RMS bedding may pose a threat to the breast health of dairy cows.
Collapse
Affiliation(s)
- Haoming Wu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yang Wang
- State Key Laboratory of Membrane Biology, Tsinghua University-Peking University Joint Center for Life Sciences, School of Life Sciences, Tsinghua University, Beijing, China
| | - Bingyao Du
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huiying Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lei Dong
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haiyan Hu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lu Meng
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- *Correspondence: Nan Zheng,
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Quality and Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Jiaqi Wang,
| |
Collapse
|
6
|
Isolation and characterization of potential probiotic lactic acid bacteria from traditional cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
7
|
Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns. Foods 2021; 10:foods10112753. [PMID: 34829034 PMCID: PMC8624194 DOI: 10.3390/foods10112753] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/03/2021] [Accepted: 11/08/2021] [Indexed: 12/22/2022] Open
Abstract
The present study is focused on the safety, technological characteristics, and probiotic evaluation of Enterococcus species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert it to various aromatic compounds. Long-ripened cheeses therefore have a specific flavor that makes them different from cheeses produced from thermally treated milk with commercial starter cultures. In addition, enterococci are producers of bacteriocins effective against spoilage and pathogenic bacteria, so they can be used as food preservatives. However, the use of enterococci in the dairy industry should be approached with caution. Although originating from food, enterococci strains may carry various virulence factors and antibiotic-resistance genes and can have many adverse effects on human health. Still, despite their controversial status, the use of enterococci in the food industry is not strictly regulated since the existence of these so-called desirable and undesirable traits in enterococci is a strain-dependent characteristic. To be specific, the results of many studies showed that there are some enterococci strains that are safe for use as starter cultures or as probiotics since they do not carry virulence factors and antibiotic-resistance genes. These strains even exhibit strong health-promoting effects such as stimulation of the immune response, anti-inflammatory activity, hypocholesterolemic action, and usefulness in prevention/treatment of some diseases.
Collapse
|
8
|
Chessa L, Paba A, Daga E, Dupré I, Comunian R. Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese. Microorganisms 2021; 9:microorganisms9071363. [PMID: 34201694 PMCID: PMC8305336 DOI: 10.3390/microorganisms9071363] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/18/2021] [Accepted: 06/21/2021] [Indexed: 11/22/2022] Open
Abstract
The use of biodiverse autochthonous natural starter cultures to produce typical and PDO cheeses contributes to establishing a link between products and territory of production, which commercial starters, constituted by few species and strains, are not able to. The purpose of this work was the assessment of biodiversity, at strain level, and safety of natural scotta-innesto cultures whose use is mandatory for the Pecorino Romano PDO cheese manufacturing, according to its product specification. The biodiversity of three scotta-innesto, collected in the 1960s and preserved in lyophilised form, was assessed by molecular biotyping using both PFGE and (GTG)5 rep-PCR profiling on 209 isolates belonging to Streptococcus thermophilus (30), Lactobacillus delbrueckii subsp. lactis (72), Enterococcus faecium (87), and Limosilactobacillus reuteri (20), revealing high biodiversity, at the strain level, in the cultures. The cultures’ safety was proved through a new approach assessing phenotypic and molecular antibiotic resistance of the cultures in toto, instead of single strains, while the safety of Enterococcus faecium isolates was investigated according to EFSA guidelines. The use of natural biodiverse cultures for the production of microbial starters for typical and PDO cheeses, such as Pecorino Romano, could be an opportunity for recovering the cheese microbiota biodiversity lost during years of commercial starters use.
Collapse
|
9
|
Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1-4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese. Foods 2021; 10:foods10071448. [PMID: 34206521 PMCID: PMC8304694 DOI: 10.3390/foods10071448] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/31/2021] [Accepted: 06/18/2021] [Indexed: 11/16/2022] Open
Abstract
Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.
Collapse
|
10
|
High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota-lipidomic approach. Sci Rep 2021; 11:10374. [PMID: 33990664 PMCID: PMC8121794 DOI: 10.1038/s41598-021-89959-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 04/26/2021] [Indexed: 12/03/2022] Open
Abstract
Historic Rebel (HR) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace Extraction-Gas Chromatography-Mass Spectrometry, and (ii) to evaluate their respective associations. HR cheese was dominated by Firmicutes phylum (99% of the entire abundance). The core microbiota was formed by Streptococcus, Lactobacillus, Lactococcus, Leuconostoc and Pediococcus genera together representing 87.2–99.6% of the total abundance. The polyunsaturated fatty acids composition showed a high PUFA n-3, PUFA n-6 and CLA content, two fold higher than typical plain cheeses, positively correlated with pasture altitude. A complex volatilome was detected, dominated in terms of abundance by ketones, fatty acids and alcohols. Total terpene levels increased at higher altitudes, being the main terpenes compounds α-pinene, camphene and β-pinene. The HR cheese showed a great diversity of bacterial taxa and lipophilic fractions among producers, despite belonging to a small alpine area, revealing a scarce cheese standardization and a chemical fingerprint of a typical mountain cheese produced during the grazing period. A deeper knowledge of the variability of HR cheese due to its composition in microbial community and volatile compounds will be appreciated, in particular, by elite consumers looking for niche products, adding economic value to farming in these alpine areas.
Collapse
|
11
|
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.
Collapse
|
12
|
Chessa L, Paba A, Daga E, Caredda M, Comunian R. Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese. FEMS Microbiol Lett 2020; 367:5874251. [PMID: 32691846 DOI: 10.1093/femsle/fnaa110] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Accepted: 06/25/2020] [Indexed: 11/13/2022] Open
Abstract
Preservation of cheese microbiota biodiversity is central to the sensory quality of traditional and PDO cheeses. Lyophilized commercial selected starters, being advantageous in terms of cells concentration, are supplanting natural cultures causing important loss of microbial biodiversity in the dairy environment. Biodiversity could be recovered using natural starter cultures, however their cells concentration after propagation is lower than the commercial ones. Two autochthonous and biodiverse starter cultures (MixA and MixB) coming from scotta (residual whey from Ricotta cheese manufacture), collected in the 1960 s from Pecorino Romano PDO cheese manufactures, were revitalized in reconstituted commercial powder scotta. The aim of this study was the propagation of the microbial starter mixes increasing their bacterial concentration in the pellet, reducing nonessential scotta components by a fast and not-expensive method, without changing the microbial community balance. The behaviour of each mix inoculated in scotta was compared to that in half-concentrated, clarified, and half-concentrated-clarified scotta. Higher cells concentration in the pellets from the modified scotta was obtained, without changing technological performances and microbial fingerprint. The pellets obtained were reinoculated in commercial scotta for the preparation of the scotta-innesto (the typical starter for Pecorino Romano), and no differences were observed among the treatments after incubation. The reduction of nonessential scotta's components could help the reproduction of natural starter cultures preserving their properties.
Collapse
Affiliation(s)
- Luigi Chessa
- AGRIS Sardegna, Loc. Bonassai, S.S.291 km 18.600, 07100 Sassari, Italy
| | - Antonio Paba
- AGRIS Sardegna, Loc. Bonassai, S.S.291 km 18.600, 07100 Sassari, Italy
| | - Elisabetta Daga
- AGRIS Sardegna, Loc. Bonassai, S.S.291 km 18.600, 07100 Sassari, Italy
| | - Marco Caredda
- AGRIS Sardegna, Loc. Bonassai, S.S.291 km 18.600, 07100 Sassari, Italy
| | - Roberta Comunian
- AGRIS Sardegna, Loc. Bonassai, S.S.291 km 18.600, 07100 Sassari, Italy
| |
Collapse
|
13
|
Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
Collapse
Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| |
Collapse
|
14
|
Akpınar Kankaya D, Tuncer Y. Antibiotic resistance in vancomycin‐resistant lactic acid bacteria (VRLAB) isolated from foods of animal origin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14468] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Didem Akpınar Kankaya
- Department of Food Engineering Faculty of Engineering Süleyman Demirel University Isparta Turkey
- Department of Food Technology Gelendost Vocational School Isparta Uygulamalı Bilimler University Isparta Turkey
| | - Yasin Tuncer
- Department of Food Engineering Faculty of Engineering Süleyman Demirel University Isparta Turkey
| |
Collapse
|
15
|
Özdemir R, Tuncer Y. Detection of antibiotic resistance profiles and aminoglycoside-modifying enzyme (AME) genes in high-level aminoglycoside-resistant (HLAR) enterococci isolated from raw milk and traditional cheeses in Turkey. Mol Biol Rep 2020; 47:1703-1712. [PMID: 31989429 DOI: 10.1007/s11033-020-05262-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 01/04/2020] [Accepted: 01/18/2020] [Indexed: 12/29/2022]
Abstract
The aim of this study was isolation and identification of the high-level aminoglycoside-resistant (HLAR) enterococci in raw milk and dairy products and to analyze their antibiotic resistance and the presence of aminoglycoside-modifying enzyme (AME) genes. A total of 59 HLAR enterococci were isolated from raw milk and traditional cheese samples. Thirty-nine of the 59 HLAR enterococci were isolated on streptomycin-containing agar medium, while the other 20 HLAR strains were isolated on gentamicin containing agar medium. The 59 HLAR enterococci were identified as 26 E. faecalis (44.07%), 18 E. faecium (30.51%), 13 E. durans (22.03%), and two E. gallinarum (3.39%) by species-specific PCR. Disk diffusion tests showed that teicoplanin were the most effective antibiotics used in this study, while 89.83% of isolates were found to be resistant to tetracycline. High rates of multiple antibiotic resistance were detected in HLAR isolates. Minimum inhibitory concentration (MIC) values of HLAR enterococci against streptomycin and gentamicin were found in the range of 64 to > 4096 µg/mL. Forty-seven (79.66%) of the 59 HLAR enterococci were found to be both high-level streptomycin-resistant (HLSR) and high-level gentamicin-resistant (HLGR) by MIC tests. However, no correlation was found between the results of the disk diffusion and MIC tests for gentamicin and streptomycin in some HLAR strains. The aph(3')-IIIa (94.92%) was found to be most prevalent AME gene followed by ant(4')-Ia (45.76%), ant(6')-Ia (20.34%) and aph(2'')-Ic (10.17%). None of the isolates contained the aac(6')-Ie-aph(2'')-Ia, aph(2'')-Ib or aph(2'')-Id genes. None of the AME-encoding genes were identified in E. durans RG20.1, E. faecalis RG22.4, or RG26.1. In conclusion, HLAR enterococci strains isolated in this study may act as reservoirs in the dissemination of antibiotic resistance genes.
Collapse
Affiliation(s)
- Rahime Özdemir
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey
| | - Yasin Tuncer
- Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey.
| |
Collapse
|
16
|
Akoğlu A. The effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkey. Biotechnol Lett 2020; 42:481-492. [DOI: 10.1007/s10529-020-02794-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 01/08/2020] [Indexed: 01/21/2023]
|
17
|
Graham K, Stack H, Rea R. Safety, beneficial and technological properties of enterococci for use in functional food applications - a review. Crit Rev Food Sci Nutr 2020; 60:3836-3861. [PMID: 31924117 DOI: 10.1080/10408398.2019.1709800] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Enterococci are ubiquitous lactic acid bacteria (LAB) that predominantly reside in the gastrointestinal tract of humans and animals but are also widespread in food and the environment due to their robust nature. Enterococci have the paradoxical position of providing several benefits of technological interest in food fermentations but are also considered as opportunistic pathogens capable of causing infection in immunocompromised patients. Several species of the genus have been correlated with disease development in humans such as bacteremia, urinary tract infections, and endocarditis. The pathogenesis of enterococci has been attributed to the increasing incidence of antibiotic resistance and the possession of virulence determinants. On the contrary, enterococci have led to improvements in the aroma, texture, and flavor of fermented dairy products, while their beneficial use as probiotic and protective cultures has also been documented. Furthermore, they have emerged as important candidates for the generation of bioactive peptides, particularly from milk, which provide new opportunities for the development of functional foods and nutraceuticals for human nutrition and health. The detection of pathogenic traits among some species is compromising their use in food applications and subsequently, the genus neither has Generally Regarded as Safe (GRAS) status nor has it been included in the Qualified Presumption of Safety (QPS) list. Nevertheless, the use of certain enterococcal strains in food has been permitted on the basis of a case-by-case assessment. Promisingly, enterococcal virulence factors appear strain specific and food isolates harbor fewer determinants than clinical isolates, while they also remain largely susceptible to clinically relevant antibiotics and thus, have a lower potential for pathogenicity. Ideally, strains considered for use in foods should not possess any virulence determinants and should be susceptible to clinically relevant antibiotics. Implementation of an appropriate risk/benefit analysis, establishment of a strain's innocuity, and consideration for relevant guidelines, legislation, and regulatory aspects surrounding functional food development, may help industry, health-staff and consumers accept enterococci, like other LAB, as important candidates for useful and beneficial applications in food biotechnology.
Collapse
Affiliation(s)
- Ken Graham
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Helena Stack
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Rosemary Rea
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| |
Collapse
|
18
|
Medjoudj H, Aouar L, Derouiche M, Choiset Y, Haertlé T, Chobert JM, Zidoune MN, Hayaloglu AA. Physicochemical, microbiological characterization and proteolysis of Algerian traditionalBouhezzacheese prepared from goat’s raw milk. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1685531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hacène Medjoudj
- Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | - Lamia Aouar
- Institute of Sciences and Applied Techniques (I.S.T.A.), University Larbi Ben MHidi of Oum El-Bouaghi, Algeria
| | - Meriem Derouiche
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | - Yvan Choiset
- UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France
| | - Thomas Haertlé
- UR 1268, Biopolymers Interactions Assemblies, Inra, Nantes, France
- Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Poznań, Poland
- Institute of Biochemistry and Biophysics, Teheran University, Teheran, Iran
| | | | - Mohammed Nasreddine Zidoune
- Laboratory of Nutrition and Food Technology (LNTA), Institute of Nutrition, Food and Agro- Food Technologies (INATAA) University of Constantine 1, Constantine, Algeria
| | | |
Collapse
|
19
|
Yerlikaya O, Akbulut N. In vitro
characterisation of probiotic properties of
Enterococcus faecium
and
Enterococcus durans
strains isolated from raw milk and traditional dairy products. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12645] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oktay Yerlikaya
- Department of Dairy Technology, Faculty of Agriculture Ege University 35100Bornova-İzmir Turkey
| | - Necati Akbulut
- Department of Dairy Technology, Faculty of Agriculture Ege University 35100Bornova-İzmir Turkey
| |
Collapse
|
20
|
Silvetti T, Morandi S, Brasca M. Does Enterococcus faecalis from Traditional Raw Milk Cheeses Serve as a Reservoir of Antibiotic Resistance and Pathogenic Traits? Foodborne Pathog Dis 2019; 16:359-367. [PMID: 30741557 DOI: 10.1089/fpd.2018.2542] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Enterococcus faecalis is not only a prevalent species among dairy microbial community but also a well-documented opportunistic pathogen. Food safety should exclude the possibility of consumer exposure to its virulence traits through consumption of dairy products. In this study, an integrated approach based on both phenotypic and genotypic methods was applied to investigate the incidence of antibiotic resistance and pathogenicity potential in 40 E. faecalis isolated from 10 Italian raw milk cheeses over a 13-year period (1997-2009). Among the 14 tested antibiotics, resistance to tetracycline, rifampicin, chloramphenicol, and erythromycin was observed, whereas vancomycin-resistant enterococci were not found. A high incidence (90% of strains) of the tet(M) gene emerged, whereas tet(K), tet(S), tet(L), int, and ermB genes were occasionally amplified (12.5%, 10%, 7.5%, 2.5% and 30%, respectively). No strain was positive for vancomycin-resistant determinants. Among the seven virulence determinants considered, the asa1, gelE, esp, and efaA genes were harbored. No other gene encoding for either different virulence factors (cylA, hyl, and ace) or amino acid decarboxylase activity (hdc, tdc, and odc) was detected. Consequently, E. faecalis isolated from raw milk cheeses does not represent a substantial reservoir of antimicrobial resistance and virulence factors if compared with clinical strains. However, this species occasionally harbors detrimental traits; thus, the possibility that it could be a route for transmission of pathogenic genes through dairy products should never be disregarded.
Collapse
Affiliation(s)
- Tiziana Silvetti
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| |
Collapse
|
21
|
Bacteriocinogenic properties and safety evaluation of Enterococcus faecium YT52 isolated from boza, a traditional cereal based fermented beverage. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01213-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
22
|
Ben Braïek O, Smaoui S, Ennouri K, Morandi S, Cremonesi P, Hani K, Ghrairi T. RAPD-PCR characterisation of two Enterococcus lactis strains and their potential on Listeria monocytogenes growth behaviour in stored chicken breast meats: Generalised linear mixed-effects approaches. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.053] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
23
|
Zommiti M, Bouffartigues E, Maillot O, Barreau M, Szunerits S, Sebei K, Feuilloley M, Connil N, Ferchichi M. In vitro Assessment of the Probiotic Properties and Bacteriocinogenic Potential of Pediococcus pentosaceus MZF16 Isolated From Artisanal Tunisian Meat "Dried Ossban". Front Microbiol 2018; 9:2607. [PMID: 30473681 PMCID: PMC6238632 DOI: 10.3389/fmicb.2018.02607] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Accepted: 10/11/2018] [Indexed: 12/12/2022] Open
Abstract
Pediococcus pentosaceus MZF16 has been isolated from artisanal Tunisian meat so called "Dried Ossban," an original ecological niche, and identified by MALDI-TOF mass spectrometry and 16S rDNA sequencing. This bacterium showed a high tolerance to gastric stress conditions, and toward bile salts. P. pentosaceus MZF16 also demonstrated a hydrophobic surface profile (high adhesion to xylene), autoaggregation, and adhesive abilities to the human intestinal Caco-2/TC7 cell line. These properties may help the bacterium colonizing the gut. Furthermore, MZF16 was found to be resistant to gentamycin and chloramphenicol but did not harbor any transferable resistance determinants and/or virulence genes. The data also demonstrated absence of cytotoxicity of this strain. Conversely, P. pentosaceus MZF16 can slightly stimulate the immune system and enhance the intestinal epithelial barrier function. Moreover, this bacterium has been shown to be highly active against Listeria spp. due to bacteriocin production. Characterization of the bacteriocin by PCR amplification, sequencing and bioinformatic analyses revealed that MZF16 produces a bacteriocin 100% identical to coagulin, a pediocin-like inhibitory substance produced by Bacillus coagulans. To our knowledge, this is the first report that highlights the production of a pediocin 100% identical to coagulin in a Pediococcus strain. As coagulin, pediocin MZF16 has the consensus sequence YYGNGVXCXXXXCXVXXXXA (X denotes any amino acid), which confirms its belonging to class IIa bacteriocins, and its suitability to preserve foods from Listeria monocytogenes development. According to these results, P. pentosaceus MZF16 can be proposed as a probiotic and bioprotective agent for fermented foods, including Tunisian dry meat and sausages. Further investigations will aim to study the behavior of this strain in meat products as a component of functional food.
Collapse
Affiliation(s)
- Mohamed Zommiti
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El-Manar, Tunis, Tunisia
| | - Emeline Bouffartigues
- Laboratoire de Microbiologie Signaux et Microenvironnement EA 4312, Université de Rouen, Normandie Université, Évreux, France
| | - Olivier Maillot
- Laboratoire de Microbiologie Signaux et Microenvironnement EA 4312, Université de Rouen, Normandie Université, Évreux, France
| | - Magalie Barreau
- Laboratoire de Microbiologie Signaux et Microenvironnement EA 4312, Université de Rouen, Normandie Université, Évreux, France
| | - Sabine Szunerits
- Univ. Lille, CNRS, Centrale Lille, ISEN, Univ. Valenciennes, UMR 8520, IEMN, Lille, France
| | - Khaled Sebei
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El-Manar, Tunis, Tunisia
| | - Marc Feuilloley
- Laboratoire de Microbiologie Signaux et Microenvironnement EA 4312, Université de Rouen, Normandie Université, Évreux, France
| | - Nathalie Connil
- Laboratoire de Microbiologie Signaux et Microenvironnement EA 4312, Université de Rouen, Normandie Université, Évreux, France
| | - Mounir Ferchichi
- Unité de Protéomique Fonctionnelle et Potentiel Nutraceutique de la Biodiversité de Tunisie, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université de Tunis El-Manar, Tunis, Tunisia
- College of Applied Medical Sciences, Clinical Laboratory Department, King Faisal University, Al-Ahsa, Saudi Arabia
| |
Collapse
|
24
|
Santiago-López L, Hernández-Mendoza A, Mata-Haro V, Vallejo-Cordoba B, González-Córdova AF. Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese. FOOD AGR IMMUNOL 2018. [DOI: 10.1080/09540105.2018.1485632] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Affiliation(s)
- Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Hermosillo, Sonora, Mexico
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Hermosillo, Sonora, Mexico
| | - Verónica Mata-Haro
- Laboratorio de Microbiología e Inmunología, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Hermosillo, Sonora, Mexico
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Hermosillo, Sonora, Mexico
| | - Aarón F. González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Hermosillo, Sonora, Mexico
| |
Collapse
|
25
|
Sanlibaba P, Senturk E. Prevalence, characterization and antibiotic resistance of enterococci from traditional cheeses in Turkey. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489413] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Pinar Sanlibaba
- Department of Food Engineering, Faculty of Engineering, Ankara University, Golbası, Turkey
| | - Esra Senturk
- Department of Food Engineering, Faculty of Engineering, Ankara University, Golbası, Turkey
| |
Collapse
|
26
|
Santos Rosado Castro M, da Silva Fernandes M, Kabuki DY, Kuaye AY. Biofilm formation ofEnterococcus faeciumon stainless steel surfaces: Modeling and control by disinfection agents. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12663] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marcília Santos Rosado Castro
- Division of Food, Federal Institute of São Paulo - Campus Barretos, Avenida C1, 250 - Bairro Ide Daher - Barretos; SP Brazil
| | - Meg da Silva Fernandes
- Department of Food Technology; University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 - Cidade Universitária Zeferino Vaz - Campinas; SP Brazil
| | - Dirce Yorika Kabuki
- Department of Food Science; University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 - Cidade Universitária Zeferino Vaz - Campinas; SP Brazil
| | - Arnaldo Yoshiteru Kuaye
- Department of Food Technology; University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 - Cidade Universitária Zeferino Vaz - Campinas; SP Brazil
| |
Collapse
|
27
|
Aspri M, Bozoudi D, Tsaltas D, Hill C, Papademas P. Raw donkey milk as a source of Enterococcus diversity: Assessment of their technological properties and safety characteristics. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.05.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
28
|
Čanigová M, Ducková V, Lavová M, Bezeková J, Kročko M. Selected technological properties and antibiotic resistance of enterococci isolated from milk. POTRAVINARSTVO 2016. [DOI: 10.5219/652] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to determine counts of enterococci in raw cow milk, to isolate and identify them, to determinate their antibiotic resistance, ability of lactose fermentation, proteolytic and lipolytic activity in different conditions of cultivation. Counts of enterococci were determined after 48 ±2 h cultivation on Slanetz-Bartley agar at 37 ±1 °C. The counts of enterococci in raw cow milk fluctuated from 1.80 x 102 to 1.77 x 103 CFU.mL-1 with average value 7.25 x 102 CFU.mL-1. Species identifications of enterococci isolates were performed using commercial EN-COCCUS test and confirmed by PCR. Majority of tested isolates (85.7%) was included to species E. faecalis. Antibiotic resistance was tested on Mueller-Hinton agar using following antimicrobial discs: vancomycin (VA) 30 µg.disc-1, gentamicin (CN) 120 µg.disc-1, erythromycin (E) 15 µg.disc-1, tetracycline (TE) 30 µg.disc-1, ampicillin (AMP) 10 µg.disc-1, teicoplanin (TEC) 30 µg.disc-1. From 13 isolates of enterococci, 1 strain was resistant to vancomycin, 1 strain to tetracycline and 1 to ampicillin, but higher prevalence of intermediate resistance of isolates was determined to tetracycline (5 strains). Ability of lactose fermentation was monitored by change of titratable acidity in UHT milk after 0, 18, 24, 40 and 48 h of cultivation at temperature 25, 30 and 37 °C. The tested strains of enterococci exhibit low milk acidifying ability. Production of proteolytic enzymes was evaluated after cultivation at temperature 7, 25 and 30 °C after 10 days on nutrient agar no. 2 with sterile skim milk (10% w/v) with pH 6.0 and 6.5. Proteolytic activity of tested enterococci strains varied depending on tested temperature and pH. Lipolytic activity was determined similarly like proteolytic activity but on tributyrin agar base with tributyrin (1% w/v). Lipolytic activity of isolated enterococci was very low. The tested strains produced halos with zone in range from 7 to 15 mm regardless of pH, cultivation time and temperature. Some of isolated and tested enterococci strains have shown suitable technological properties, but they have exhibited resistance to antibiotic.
Collapse
|
29
|
Kıvanç SA, Kıvanç M, Yiğit T. Antibiotic susceptibility, antibacterial activity and characterisation of Enterococcus faecium strains isolated from breast milk. Exp Ther Med 2016; 12:1732-1740. [PMID: 27602088 PMCID: PMC4998354 DOI: 10.3892/etm.2016.3545] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Accepted: 05/18/2016] [Indexed: 12/04/2022] Open
Abstract
Enterococci, which have useful biotechnological applications, produce bacteriocins, including those that exert anti-Listerial activity. The present study aimed to determine the antibiotic susceptibility patterns and antimicrobial activity of Enterococcus faecium strains isolated from human breast milk. The strains were identified using carbohydrate fermentation tests and ribotyping. Subsequently, the antibacterial activity of the isolates was investigated, and the quantities of lactic acid and hydrogen peroxide produced, and the proteolytic activity of E. faecium, were determined. In addition, biofilm formation by E. faecium strains was assessed. E. faecium strains exhibited antimicrobial activity against food-borne and clinical bacterial isolates. Furthermore, following 24 h incubation, the tested strains exhibited resistance to a pH range of 2.0–9.5 and tolerance of bile acid, lysozyme activity and phenol. Supernatants of the E. faecium TM13, TM15, TM17 and TM18 strains were shown to be effective against Listeria monocytogenes, and were also resistant to heat. Further studies are required in order to determine whether certain strains of E. faecium may be used for the development of novel antibacterial agents.
Collapse
Affiliation(s)
- Sertaç Argun Kıvanç
- Department of Ophthalmology, School of Medicine, Uludağ University, Görükle, 16059 Bursa, Turkey
| | - Merih Kıvanç
- Department of Microbiology, Faculty of Science, Anadolu University, Eskişehir 26470, Turkey
| | - Tülay Yiğit
- Institute of Science, Anadolu University, Eskişehir 26470, Turkey
| |
Collapse
|
30
|
Feng Z, Huang S, Ai ZW, Zhang M, Zhai S, Chen X. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu. J Appl Microbiol 2016; 120:671-83. [PMID: 26666740 DOI: 10.1111/jam.13023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 11/10/2015] [Accepted: 12/03/2015] [Indexed: 11/29/2022]
Abstract
AIMS The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. METHODS AND RESULTS The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines. CONCLUSIONS The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter. SIGNIFICANCE AND IMPACT OF THE STUDY Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.
Collapse
Affiliation(s)
- Z Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z W Ai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - M Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Zhai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - X Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| |
Collapse
|
31
|
Terzić-Vidojević A, Veljović K, Begović J, Filipić B, Popović D, Tolinački M, Miljković M, Kojić M, Golić N. Diversity and antibiotic susceptibility of autochthonous dairy enterococci isolates: are they safe candidates for autochthonous starter cultures? Front Microbiol 2015; 6:954. [PMID: 26441888 PMCID: PMC4563272 DOI: 10.3389/fmicb.2015.00954] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Accepted: 08/28/2015] [Indexed: 01/07/2023] Open
Abstract
Enterococci represent the most controversial group of dairy bacteria. They are found to be the main constituent of many traditional Mediterranean dairy products and contribute to their characteristic taste and flavor. On the other hand, during the last 50 years antibiotic-resistant enterococci have emerged as leading causes of nosocomial infections worldwide. The aim of this study was to determine the diversity, technological properties, antibiotic susceptibility and virulence traits of 636 enterococci previously isolated from 55 artisan dairy products from 12 locations in the Western Balkan countries (WBC) of Serbia, Croatia and Bosnia and Herzegovina. All strains were identified both by microbiological and molecular methods. The predominant species was Enterococcus durans, followed by Enterococcus faecalis and Enterococcus faecium. Over 44% of the isolates were resistant to ciprofloxacin and erythromycin, while 26.2% of the isolates were multi-resistant to three or more antibiotics belonging to different families. 185 isolates (29.1%) were susceptible to all 13 of the antibiotics tested. The antibiotic-susceptible isolates were further tested for possible virulence genes and the production of biogenic amines. Finally, five enterococci isolates were found to be antibiotic susceptible with good technological characteristics and without virulence traits or the ability to produce biogenic amines, making them possible candidates for biotechnological application as starter cultures in the dairy industry.
Collapse
Affiliation(s)
- Amarela Terzić-Vidojević
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Katarina Veljović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Jelena Begović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Brankica Filipić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia ; Faculty of Pharmacy, University of Belgrade Belgrade, Serbia
| | - Dušanka Popović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Maja Tolinački
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Marija Miljković
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Milan Kojić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| | - Nataša Golić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade Belgrade, Serbia
| |
Collapse
|
32
|
Nami Y, Haghshenas B, Haghshenas M, Yari Khosroushahi A. Antimicrobial activity and the presence of virulence factors and bacteriocin structural genes in Enterococcus faecium CM33 isolated from ewe colostrum. Front Microbiol 2015; 6:782. [PMID: 26284059 PMCID: PMC4518196 DOI: 10.3389/fmicb.2015.00782] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Accepted: 07/16/2015] [Indexed: 01/20/2023] Open
Abstract
Screening of lactic acid bacteria (LAB) isolated from ewe colostrum led to the identification and isolation of Enterococcus faecium CM33 with interesting features like high survival rates under acidic or bile salts condition, high tolerance for the simulated gastrointestinal condition, and high adhesive potential to Caco-2 cells. According the inhibition of pathogen adhesion test results, this strain can reduce more than 50% adhesion capacity of Escherichia coli, Shigella flexneri, Klebsiella pneumoniae, Listeria monocytogenes, and Staphylococcus aureus to Caco-2 cells. Based on the antibiotic sensitivity test findings, E. faecium CM33 was susceptible to gentamycin, vancomycin, erythromycin, ampicillin, penicillin, tetracycline, and rifampicin, but resistant to chloramphenicol, clindamycin, and kanamycin. Upon assessment of the virulence determinants for E. faecium CM33, this strain was negative for all tested virulence genes. Furthermore, the genome of this strain was evaluated for the incidence of the known enterocin genes by specific PCR amplification and discovered the genes encoding enterocins A, 31, X, and Q. Based on this study findings, the strain E. faecium CM33 can be considered as a valuable nutraceutical and can be introduced as a new potential probiotic.
Collapse
Affiliation(s)
- Yousef Nami
- Institute of Biosciences, University Putra Malaysia Selangor, Malaysia
| | - Babak Haghshenas
- Institute of Biosciences, University Putra Malaysia Selangor, Malaysia
| | - Minoo Haghshenas
- School of Medicine, Shahid Beheshti University of Medical Sciences Tehran, Iran
| | - Ahmad Yari Khosroushahi
- Drug Applied Research Center, Tabriz University of Medical Sciences Tabriz, Iran ; Department of Pharmacognosy, Faculty of Pharmacy, Tabriz University of Medical Sciences Tabriz, Iran
| |
Collapse
|
33
|
Wang J, Zheng Z, Zhao X, Yang Y, Yang Z. Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.419] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ji Wang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
- School of Biological and Agricultural Engineering, Jilin University
| | - Zhe Zheng
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Xiao Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Yawei Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
| | - Zhennai Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University
- School of Biological and Agricultural Engineering, Jilin University
| |
Collapse
|
34
|
Gaaloul N, ben Braiek O, Hani K, Volski A, Chikindas M, Ghrairi T. Isolation and characterization of large spectrum and multiple bacteriocin-producing Enterococcus faecium
strain from raw bovine milk. J Appl Microbiol 2014; 118:343-55. [DOI: 10.1111/jam.12699] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 11/02/2014] [Accepted: 11/16/2014] [Indexed: 11/29/2022]
Affiliation(s)
- N. Gaaloul
- UR12-ES03 Department of Biochemistry; Faculty of Medicine of Sousse; University of Sousse; Sousse Tunisia
| | - O. ben Braiek
- UR12-ES03 Department of Biochemistry; Faculty of Medicine of Sousse; University of Sousse; Sousse Tunisia
| | - K. Hani
- UR12-ES03 Department of Biochemistry; Faculty of Medicine of Sousse; University of Sousse; Sousse Tunisia
| | - A. Volski
- School of Arts and Science; Rutgers State University; New Brunswick NJ USA
| | - M.L. Chikindas
- School of Environmental and Biological Sciences; Rutgers State University; New Brunswick NJ USA
| | - T. Ghrairi
- UR12-ES03 Department of Biochemistry; Faculty of Medicine of Sousse; University of Sousse; Sousse Tunisia
| |
Collapse
|
35
|
Carasi P, Jacquot C, Romanin DE, Elie AM, De Antoni GL, Urdaci MC, Serradell MDLA. Safety and potential beneficial properties of Enterococcus strains isolated from kefir. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.06.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
36
|
Environmental factors shape the community of symbionts in the hoopoe uropygial gland more than genetic factors. Appl Environ Microbiol 2014; 80:6714-23. [PMID: 25172851 DOI: 10.1128/aem.02242-14] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Exploring processes of coevolution of microorganisms and their hosts is a new imperative for life sciences. If bacteria protect hosts against pathogens, mechanisms facilitating the intergenerational transmission of such bacteria will be strongly selected by evolution. By disentangling the diversity of bacterial strains from the uropygium of hoopoes (Upupa epops) due to genetic relatedness or to a common environment, we explored the importance of horizontal (from the environment) and vertical (from parents) acquisition of antimicrobial-producing symbionts in this species. For this purpose, we compared bacterial communities among individuals in nonmanipulated nests; we also performed a cross-fostering experiment using recently hatched nestlings before uropygial gland development and some nestlings that were reared outside hoopoe nests. The capacity of individuals to acquire microbial symbionts horizontally during their development was supported by our results, since cross-fostered nestlings share bacterial strains with foster siblings and nestlings that were not in contact with hoopoe adults or nests also developed the symbiosis. Moreover, nestlings could change some bacterial strains over the course of their stay in the nest, and adult females changed their bacterial community in different years. However, a low rate of vertical transmission was inferred, since genetic siblings reared in different nests shared more bacterial strains than they shared with unrelated nestlings raised in different nests. In conclusion, hoopoes are able to incorporate new symbionts from the environment during the development of the uropygium, which could be a selective advantage if strains with higher antimicrobial capacity are incorporated into the gland and could aid hosts in fighting against pathogenic and disease-causing microbes.
Collapse
|
37
|
Gaaloul N, Ben Braiek O, Berjeaud JM, Arthur TIMOTHY, Cavera VL, Chikindas ML, Hani K, Ghrairi T. Evaluation of Antimicrobial Activity and Safety Aspect of E
nterococcus Italicus
GGN10 Strain Isolated from Tunisian Bovine Raw Milk. J Food Saf 2014. [DOI: 10.1111/jfs.12126] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Necima Gaaloul
- Department of Biochemistry; UR12-4503; Faculty of Medicine of Sousse; University of Sousse; Sousse 4002 Tunisia
| | - Olfa Ben Braiek
- Department of Biochemistry; UR12-4503; Faculty of Medicine of Sousse; University of Sousse; Sousse 4002 Tunisia
| | - Jean Marc Berjeaud
- Ecologie et Biologie des Interactions; UMR CNRS 7267; Equipe Microbiologie de l'Eau; Poitiers France
| | - TIMOTHY Arthur
- School of Environmental and Biological Sciences; Rutgers State University; New Brunswick NJ
| | - Veronica L. Cavera
- Department of Biochemistry and Microbiology; Rutgers State University; New Brunswick NJ
| | - Michael L. Chikindas
- School of Environmental and Biological Sciences; Rutgers State University; New Brunswick NJ
| | - Khaled Hani
- Department of Biochemistry; UR12-4503; Faculty of Medicine of Sousse; University of Sousse; Sousse 4002 Tunisia
| | - Taoufik Ghrairi
- Department of Biochemistry; UR12-4503; Faculty of Medicine of Sousse; University of Sousse; Sousse 4002 Tunisia
| |
Collapse
|
38
|
Manini F, Brasca M, Plumed-Ferrer C, Morandi S, Erba D, Casiraghi MC. Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0190-cesi] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Federica Manini
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Carme Plumed-Ferrer
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Daniela Erba
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Maria Cristina Casiraghi
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
- Corresponding author. Phone: +39 0250316647. Fax: +39 0250316631. E-mail:
| |
Collapse
|
39
|
Furlaneto-Maia L, Rocha KR, Henrique FC, Giazzi A, Furlaneto MC. Antimicrobial Resistance in <i>Enterococcus</i> sp Isolated from Soft Cheese in Southern Brazil. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/aim.2014.43023] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
40
|
Masotti F, De Noni I, Cattaneo S, Brasca M, Rosi V, Stuknyte M, Morandi S, Pellegrino L. Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
41
|
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]
|
42
|
Ordiales E, Benito MJ, Martín A, Casquete R, Serradilla MJ, de Guía Córdoba M. Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.03.027] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
43
|
Technological characterisation, antibiotic susceptibility and antimicrobial activity of wild-type Leuconostoc strains isolated from North Italian traditional cheeses. J DAIRY RES 2013; 80:457-66. [PMID: 24067095 DOI: 10.1017/s0022029913000447] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Genotypic and technological properties, antibiotic susceptibility and antimicrobial activity of 35 Leuconostoc strains, isolated from different Italian raw milk cheeses, were investigated. RAPD-PCR was used to study genetic variability and to distinguish closely related strains. The results showed a high degree of heterogeneity among isolates. All the strains had weak acidifying activity and showed low proteolytic and lipolytic activities. Reduction activity, was generally low. All the Leuconostoc were susceptible to ampicillin, mupirocin, erythromycin, quinupristin/dalfopristin and tetracycline. Many strains were classified as resistant to oxacillin, ciprofloxacin and nitrofurantonin, while all isolates were found resistant to vancomycin. PCR-based detection did not identify any of the common genetic determinants for vancomycin (vanA, vanB, vanC1, vanC2, vanC3, vanD, vanE, vanG) or erythromycin (ermB and ermC). Tetracycline resistance genes were detected in 25 tetracycline susceptible strains, the most frequent one being tetM. One strain, belonging to Ln. pseudomesenteroides species, was positive for the presence of the int gene of the Tn916/Tn1545 trasposon family. This is the first time the conjugative transposon Tn916 has been detected inside the Leuconostoc species. All strains showed antimicrobial activity against Enterococcus faecalis and Ent. faecium. The presence of genes encoding amino-acid decarboxylases (hdc and tdc) was not detected. Some strains are interesting in view of their use in cheese production as starter and non starter cultures.
Collapse
|
44
|
Inoğlu ZN, Tuncer Y. Safety Assessment of Enterococcus faecium
and Enterococcus faecalis
Strains Isolated from Turkish Tulum Cheese. J Food Saf 2013. [DOI: 10.1111/jfs.12061] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zehra Nur Inoğlu
- Faculty of Engineering; Department of Food Engineering; Süleyman Demirel University; Isparta 32260 Turkey
| | - Yasin Tuncer
- Faculty of Engineering; Department of Food Engineering; Süleyman Demirel University; Isparta 32260 Turkey
| |
Collapse
|
45
|
Banwo K, Sanni A, Tan H. Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk. J Appl Microbiol 2012; 114:229-41. [PMID: 23035976 DOI: 10.1111/jam.12031] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2012] [Revised: 08/29/2012] [Accepted: 09/29/2012] [Indexed: 11/29/2022]
Abstract
AIM To identify enterococci from the fermentation of milk for the production of nono, an African fermented dairy product, to determine the technological properties for suitability as starter cultures and safety as probiotics. METHODS AND RESULTS Enterococcus faecium CM4 and Enterococcus faecium 2CM1 were isolated from raw cow's milk. The strains were phenotypically and genotypically identified. Technological properties, safety investigations, in vitro adherence properties and antimicrobial characteristics were carried out. Strong acidification and tolerance to bile salts were recorded. The strains were bile salts hydrolytic positive and no haemolysis. There was no resistance to clinically relevant antibiotics. The strains exhibited adherence to human collagen type IV, human fibrinogen and fibronectin. The bacteriocins were active against Bacillus cereus DSM 2301, Bacillus subtilis ATCC 6633, Micrococcus luteus and Listeria monocytogenes. Bacteriocins were stable at pH 4-9 and on treatment with lipase, catalase, α-amylase and pepsin, while their activity was lost on treatment with other proteases. The bacteriocins produced were heat stable at 100°C for 10 min. The bacteriocin produced by the strains was identified as enterocin A. CONCLUSIONS The E. faecium strains in this study exhibited probiotic activity, and the safety investigations indicate their suitability as good candidates for a starter culture fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY The use of bacteriocin-producing E. faecium strains as starter cultures in fermented foods is beneficial but, however, their safety investigations as probiotics must be greatly emphasized.
Collapse
Affiliation(s)
- K Banwo
- Department of Microbiology, University of Ibadan, P.M.B 1 Ibadan, Oyo State, Nigeria.
| | | | | |
Collapse
|
46
|
Biotechnological and safety characterization of Enterococcus lactis, a recently described species of dairy origin. Antonie van Leeuwenhoek 2012; 103:239-49. [DOI: 10.1007/s10482-012-9806-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2012] [Accepted: 08/30/2012] [Indexed: 10/27/2022]
|
47
|
Morandi S, Cremonesi P, Povolo M, Brasca M. Enterococcus lactis sp. nov., from Italian raw milk cheeses. Int J Syst Evol Microbiol 2012; 62:1992-1996. [DOI: 10.1099/ijs.0.030825-0] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Ten atypical
Enterococcus
strains were isolated from Italian raw milk cheeses. The 16S rRNA gene, phenylalanyl-tRNA synthase alpha subunit (pheS), RNA polymerase alpha subunit (rpoA) and the 16S–23S rRNA intergenic transcribed spacer (ITS) sequences, randomly amplified polymorphic DNA (RAPD) PCR and the phenotypic properties revealed that the isolates represent a novel enterococcal species. On the basis of 16S rRNA gene sequence analysis, the isolates were closely related to
Enterococcus hirae
ATCC 8043T,
Enterococcus durans
CECT 411T and
Enterococcus faecium
ATCC 19434T, with 98.8, 98.9 and 99.4 % sequence similarity, respectively. On the basis of sequence analysis of the housekeeping gene pheS, the reference strain, BT159T, occupied a position separate from
E. faecium
LMG 16198. The group of isolates could be easily differentiated from recognized species of the genus
Enterococcus
by 16S–23S rRNA ITS analysis, RAPD-PCR and phenotypic characteristics. The name Enterococcus lactis sp. nov. is proposed, with BT159T ( = DSM 23655T = LMG 25958T) as the type strain.
Collapse
Affiliation(s)
- Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council (CNR ISPA), Via Celoria 2, 20133 Milan, Italy
| | - Paola Cremonesi
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council (CNR IBBA), Via Bassini 15, 20133 Milan, Italy
| | - Milena Povolo
- CRA, Fodder and Dairy Productions Research Centre, Via A. Lombardo 11, 26900 Lodi, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council (CNR ISPA), Via Celoria 2, 20133 Milan, Italy
| |
Collapse
|
48
|
Caldeo V, McSweeney P. Changes in oxidation-reduction potential during the simulated manufacture of different cheese varieties. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.02.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
49
|
Morandi S, Brasca M. Safety aspects, genetic diversity and technological characterisation of wild-type Streptococcus thermophilus strains isolated from north Italian traditional cheeses. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.07.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
50
|
Malek R, El-Attar A, Mohamed M, Anwar S, El-Soda M, Béal C. Technological and safety properties display biodiversity among enterococci isolated from two Egyptian cheeses, "Ras" and "Domiati". Int J Food Microbiol 2011; 153:314-22. [PMID: 22177229 DOI: 10.1016/j.ijfoodmicro.2011.11.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2011] [Revised: 11/14/2011] [Accepted: 11/19/2011] [Indexed: 11/25/2022]
Abstract
The technological and safety properties of 35 indigenous strains of Enterococcus faecium isolated from two Egyptian cheeses were characterised in order to determine their ability for rational manufacture of diversified and typical dairy products in the Middle East. A great diversity was observed within the 35 strains on the basis of their technological properties. A statistical analysis made it possible to distribute the 35 strains of E. faecium into different groups. Three groups were identified in terms of their acidification activity, measured by the Cinac system: a group of strains that quickly acidified milk, a second that moderately acidified milk, and a last cluster that revealed weak acidification activity. On the basis of texturing properties that were evaluated using a texturometer and a viscometer, a cluster of strains produced viscous and firm gels, a second cluster included fairly viscous, firm and cohesive gels, and a last group generated slightly viscous, but firm and very cohesive gels. By considering the aroma profiles that were determined by gas chromatography coupled with mass spectrometry, four clusters were identified. One cluster displayed a high dimethyl disulfide level, a second group of strains was highly aromatic, a third cluster led to typical "lactic" products, and the last cluster made it possible to obtain low aromatic products. None of the 35 strains proved to be β-haemolytic on the basis of the characterisation of their safety properties. The resistance to 20 antibiotics was assessed by the disc diffusion method. The 35 isolates were sensitive to 12 antibiotics, and among them, one isolate was resistant to only two antibiotics (nalixidic acid and streptomycin). The resistance to eight antibiotics was strain-dependant. Finally, this study demonstrates that some indigenous strains of E. faecium displayed interesting technological properties for cheese manufacture, together with good safety characteristics. They could be useful for the manufacture of typical products in Egypt.
Collapse
Affiliation(s)
- Reine Malek
- AgroParisTech, INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France
| | | | | | | | | | | |
Collapse
|