Brevibacterium Species: An Emerging Opportunistic Cause of Bloodstream Infections

Shweta, Fnu; Gurram, Pooja; O’Horo, John C.; Khalil, Sarwat

doi:10.1016/j.mayocp.2021.01.022

Cited by 8 publications

(5 citation statements)

References 1 publication

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“…In general, the abundance of non-desirable bacteria was less than 1% after cheese making, although the abundance of some bacterial genera, namely Buttiauxella (0-5.79%), Serratia (0.00179-2.16%) and Raoultella (0.0151-1.43%), was maintained at a remarkable level or even increased in cheese obtained from some producers (Figure 1D, Table S2). The opportunistic bacteria Hafnia, Brevibacterium and Psychrobacter [85][86][87], which had low abundance in milk (<1%), also increased their abundances in the cheese of some producers (0.00282-9.62%, 0.0210-2.43% and 0.00168-2.28%, respectively). Notably, these bacterial genera exhibit lipase and/or protease activities [88][89][90], and produce interesting volatile compounds (such as 1-hexanol, 1-propanol, propyl butanoate or butyl butanoate), affecting cheese quality [91][92][93].…”

Section: Bacterial Shifts During the Cheese Making Processmentioning

confidence: 99%

Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

Santamarina-García

Hernández

Amores

et al. 2022

Biology

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In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate for the first time the microbiota of Latxa ewe raw milk and the bacterial shifts that occur during the production and ripening of Idiazabal cheese. Results revealed several bacterial genera not reported previously in raw ewe milk and cheese, such as Buttiauxella and Obesumbacterium. Both the cheese making and ripening processes had a significant impact on bacterial communities. Overall, the growth of lactic acid bacteria (LAB) (Lactococcus, Lactobacillus, Leuconostoc, Enterococcus, Streptococcus and Carnobacterium) was promoted, whereas that of non-desirable and environmental bacteria was inhibited (such as Pseudomonas and Clostridium). However, considerable differences were observed among producers. It is noteworthy that the starter LAB (Lactococcus) predominated up to 30 or 60 days of ripening and then, the growth of non-starter LAB (Lactobacillus, Leuconostoc, Enterococcus and Streptococcus) was promoted. Moreover, in some cases, bacteria related to the production of volatile compounds (such as Hafnia, Brevibacterium and Psychrobacter) also showed notable abundance during the first few weeks of ripening. Overall, the results of this study enhance our understanding of microbial shifts that occur during the production and ripening of a raw ewe milk-derived cheese (Idiazabal), and could indicate that the practices adopted by producers have a great impact on the microbiota and final quality of this cheese.

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Section: Bacterial Shifts During the Cheese Making Processmentioning

confidence: 99%

Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

Santamarina-García

Hernández

Amores

et al. 2022

Biology

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“…B. casei is a glutin-degrading Gram-positive bacterium in the human intestine [47]. It is a rare opportunistic pathogen in humans [48] that can be treated by vancomycin [49], but some of its strains are vancomycin-resistant [50].…”

Section: Discussionmentioning

confidence: 99%

Abundance and diversity of methicillin-resistant bacteria from bathroom surfaces at workplaces using CHROMagar media, 16S, and dnaJ gene sequence typing

Singh

2024

Int J Mol Epidemiol Genet

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University campus communities consist of dynamic and diverse human populations originated from different regions of the country or the world. Their national/global movement to and from campus may contribute to the spread and buildup of methicillin-resistant (MR) bacteria, including MR Staphylococci (MRS) on high-touch surfaces, sinks, and toilets. However, studies on MR bacteria contamination of surfaces, sinks, and toilets are scarce in workplaces outside of healthcare settings. Hence, little is known whether university communities contaminate campus bathrooms by MR bacteria. This study evaluated the abundance, identity, and phylogenetics of MR bacteria grown on CHROMagar MRSA media from bathrooms at workplaces. We collected 21 sink and 21 toilet swab samples from 10 buildings on campus and cultured them on CHROMagar MRSA media, extracted DNA from MR bacteria colonies, sequenced PCR products of 16S and dnaJ primers, determined the sequence identities by BLAST search, and constructed a phylogenetic tree. Of 42 samples, 57.1% (24/42) harbored MR bacteria. MR bacteria were more prevalent on the sink (61.9%) than in the toilet (52.2%) and in male bathrooms (54.2%) than in female bathrooms (41.7%). The colony count on the bathroom surfaces of 42 samples varied in that 42.9% (18/42), 33.3, 14.3, and 9.5% of samples harbored 0, 100, and > 1000 MR bacteria colonies, respectively. Of MR bacteria sequenced, BLAST search and phylogenetic analysis showed that Staphylococcus accounted for 60% of the MR bacteria and the rest were non-Staphylococci. Of Staphylococcus carrying MR (n = 15), 53.3% were S. hemolyticus followed by S. lugdunensis (26.7%), S. epidermidis (8%), and a newly discovered S. borealis in 2020 (4%). Of non-Staphylococci MR bacteria, 20% accounted for Sphingomonas koreensis. Campus bathrooms serve as a reservoir for diverse bacteria carrying MR, which pose a direct risk of infection and a potential source of horizontal gene transfer. To reduce the health risk posed by MR bacteria in high traffic areas such as bathrooms additional environmental monitoring and improved decontamination practices are needed.

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“…Higher levels of genus Brevibacterium were found in hearing aid users EACs. Literature notes Brevibacterium spp as an opportunistic bacteria, and rare cases of catheter and bloodstream infections caused by Brevibacterium casei are reported (34,35).…”

Section: Discussionmentioning

confidence: 99%

Microbiome of the External Auditory Canal: Changes After Long-Term Hearing Aid Use

Sjövall,

Mustanoja,

Lyyski

et al. 2024

Otol Neurotol

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Objective To investigate the microbial changes of long-term hearing aid use culture independently. Study design Cross-sectional study. Patients Fifty long-term hearing aid users and 80 volunteer controls with asymptomatic ears. Intervention External auditory canal (EAC) sampling with DNA-free swabs. Main Outcome Measures Microbial communities in the samples were investigated with amplicon sequencing of the 16S rRNA gene. Results The final analysis contained 48 hearing aid users, 59 controls. Twenty-four samples were excluded because of low sequence count, recent use of antimicrobials and/or corticosteroids, recent cold, or missing health status. The groups showed significant differences in bacterial diversity (beta div., p = 0.011), and hearing aid users showed lower species richness than the control group (alpha div., p < 0.01). The most frequent findings in both groups were Staphylococcus auricularis, Alloiococcus otitis, Cutibacterium acnes, Corynebacterium otitidis, and Staphylococcus unclassified sp. Hearing aid users' samples presented more Corynebacterium tuberculostearicum than the control samples. Common EAC pathogens, such as Staphylococcus aureus or Pseudomonas aeruginosa were rare. Conclusion Long-term hearing aid use lowers bacterial diversity and modulates the EAC microbiome. The changes mostly affect commensals. Lowered diversity may predispose individuals to EAC conditions and needs more research.

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Brevibacterium Species: An Emerging Opportunistic Cause of Bloodstream Infections

Cited by 8 publications

References 1 publication

Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

Abundance and diversity of methicillin-resistant bacteria from bathroom surfaces at workplaces using CHROMagar media, 16S, and dnaJ gene sequence typing

Microbiome of the External Auditory Canal: Changes After Long-Term Hearing Aid Use

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