Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat

Belgacem, Zouhaier Ben; Abriouel, Hikmate; Omar, Nabil Ben; Lucas, Rosario; Martı́nez-Cañamero, Magdalena; Gálvez, Antonio; Manaï, Mohamed

doi:10.1016/j.foodcont.2009.07.007

Cited by 98 publications

(66 citation statements)

References 66 publications

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“…None of the evaluated strains showed PCR amplification fragments for enterocin L50A/B, bacteriocin 31, enterocin AS48, enterocin 1071A/1071B, and enterocin Q structural genes (Table 3). Previous studies showed that PCR detection of more than one bacteriocin encoding gene in the Enterococcus strains isolated from fermented foods is not unusual (6,11,15), as confirmed in this study. According to the classification scheme of Franz et al (18), enterocin A and enterocin P are grouped in class II.1 (pediocinlike bacteriocins), which has a very effective antilisterial activity, and enterocin B is grouped into class II.3 (linear nonpediocin-like bacteriocins).…”

Section: Detection Of Enterocin Structural Genessupporting

confidence: 88%

“…On the other hand, the enterococci strains with the sex pheromone (cpd, cob, ccf, and cad) determinants have the potential to acquire the respective sex pheromone plasmids and, hence, the associated virulence determinants (9). The exact role of efaAfm as a virulence factor is still unknown (11). The efaAfm gene has not yet been conclusively shown to contribute to pathogenesis in animal studies, in contrast to the adhesion-like E. faecalis antigen A (efaAfs) (15).…”

Section: Detection Of Virulence Genesmentioning

confidence: 99%

“…It is thought to play an important role in human infections (7). Moreover, several genes for virulence factors such as gelatinase (gelE), cell wall adhesin (efaAfm and efaAfs from E. faecium and E. faecalis, respectively), sex pheromone (cpd, cob, ccf, and cad), collagen adhesion (ace), enterococcal surface protein (espfm and espfs from E. faecium and E. faecalis, respectively), aggregation substance (agg), and cytolysin (cylM, cylB, and cylA) have been characterised in enterococci (8)(9)(10)(11).…”

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confidence: 99%

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Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Tuncer¹,

Ay²,

Tuncer³

2013

Turk J Biol

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IntroductionThe enterococci, a group of lactic acid bacteria, are important in environmental, food, and clinical microbiology. These bacteria are also associated with different traditional European cheeses, especially artisanal cheeses produced in Mediterranean countries, made with raw or pasteurised milk (1,2). Enterococcus faecalis, Enterococcus faecium, and Enterococcus durans are the most prevalent species in milk and cheese products (3). Several studies have suggested that dairy strains of enterococci play a fundamental role in the ripening of traditional cheeses, probably by their proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical taste and flavour (3,4). Additionally, many enterococci strains display the ability to produce bacteriocin, specifically called enterocin, which exhibits an inhibitory effect against various foodborne pathogens or food spoilage bacteria, thus offering a tool for improving food safety (5). The frequently encountered enterocins produced by enterococci strains are enterocins A, B, P, AS-48, L50A, L50B, 1071A, 1071B, and Q (6). Some enterococci strains are opportunistic human pathogens, which are among the prevalent bacteria involved in nosocomial infections such as bacteraemia, endocarditis, and urinary tract infections (4). Antibiotic

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Section: Detection Of Enterocin Structural Genessupporting

confidence: 88%

Section: Detection Of Virulence Genesmentioning

confidence: 99%

mentioning

confidence: 99%

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Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Tuncer¹,

Ay²,

Tuncer³

2013

Turk J Biol

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“…Vankomisin, çoklu antibiyotik direnç özelli¤i olan enterokoklar›n tedavisinde baflvurulan son çare olarak nitelendirilir (5,11). Antibiyotik direnç özelli¤inin d›fl›nda hemolizin/sitolizin (cylM, cylB ve cylA), agregasyon maddesi (agg), enterokokal yüzey proteini (esp), jelatinaz (gelE), seks feromonlar› (cpd, cob, ccf ve cad) ve hücre duvar› adhezini (efaA) gibi çeflitli virülens faktör genleri enterokoklarda tan›mlanm›flt›r (1,3,12,13 (3,23,25). Kanl› agar besiyerinde yap›lan hemolitik aktivite testi sonucu MYE58 suflunun hemolitik aktivite göstermedi¤i tespit edilmifltir.…”

Section: Introductionunclassified

Safety Evaluation of Enterocin B Producer Enterococcus Faecalis Mye58 Strain Isolated From Raw Milk

Çağlar¹,

Tuncer²,

Tuncer³

2014

GIDA

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Özet SAFETY EVALUATION OF ENTEROCIN B PRODUCER ENTEROCOCCUS FAECALIS MYE58 STRAIN ISOLATED FROM RAW MILK AbstractIn this study, we investigated the occurrence of enterocin, virulence factor and vancomycin resistance genes in bacteriocin producer Enterococcus faecalis MYE58 isolated from raw milk. We also tested hemolytic activity, gelatinase production and antibiotic resistance of this strain. It was determined that MYE58 strain inhibited Gram-positive bacteria, such as Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus. The presence of enterocin B structural gene (entB) was detected in MYE58 strain. MYE58 strain did not exhibit haemolysis and gelatinase activity. In MYE58 strain, the presence of gelE and espfs genes were detected, but agg, ace, efaAfs, ccf, cob, cpd, cat, cylM, cylB, cylA, vanA and vanB genes were not detected. MYE58 was found resistant to streptomycin and tetracycline. The results of this study showed that enterocin B producer E. faecalis MYE58 strain used as starter culture could pose a risk to consumer health. However, purified or semi-purified enterocin B produced by MYE58 strain may have a potential to use for food preservation against Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus.

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“…In fermented foods, these compounds are mainly formed by decarboxylation of the corresponding amino acids through substrate specific enzymes of the microorganisms present in foods (Belgacem et al, 2010). The biogenic amines commonly found in fermented vegetables (e.g.…”

Section: Production Of Biogenic Aminesmentioning

confidence: 99%

Technological Properties of Lactic Acid Bacteria Isolated From Traditional Pickles Isolated From Traditional Pickles

Tokatlı¹,

Elmacı²,

İşleyen³

et al. 2017

GIDA

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In order to select eligible strains as starter cultures for the production of pickles and other fermented vegetable products, the technological characterization of the 75 lactic acid bacteria (LAB) strains was performed on the basis of salt tolerance, growth at different pH values, acid production ability, enzymatic profile and biogenic amine production. The technological characterization revealed that, among the tested LAB species (Lactobacillus plantarum, L. brevis, L. buchneri, L. namurensis, L. parabrevis, Pediococcus ethanolidurans, P. parvulus and Enterococcus casseliflavus), L. plantarum species showed the most suitable characteristics. The investigated L. plantarum strains, except for one strain (MF219), could be considered as potential starter cultures because of their desirable properties of having high rate and extent of acidification, high tolerance to pH 4.0 and 10% NaCl, and non-production of biogenic amines. It was also important to note that the tested P. ethanolidurans strains showed high salt tolerance and acid production. Most of the tested strains shared similar enzymatic characteristics including absence of proteolytic and lypolitic activities, and presence of peptidase, glucosidase and galactosidase activities. Keywords: Lactic acid bacteria, autochthonous, pickle, starter culture, technological property, enzymatic profile GELENEKSEL TURŞULARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TEKNOLOJİK ÖZELLİKLERİ ÖZ

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Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat

Cited by 98 publications

References 66 publications

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Safety Evaluation of Enterocin B Producer Enterococcus Faecalis Mye58 Strain Isolated From Raw Milk

Technological Properties of Lactic Acid Bacteria Isolated From Traditional Pickles Isolated From Traditional Pickles

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