Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

Centeno, J. A.; Menéndez, S.; Hermida, Marcelo Antonio Martínez; Rodríguez-Otero, J. L.

doi:10.1016/s0168-1605(99)00030-6

Cited by 115 publications

(71 citation statements)

References 33 publications

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“…It could, therefore, be tentatively classifi ed as class II bacteriocin [5]. The low molecular weight of enterocin in this study is in accordance with molecular weight of enterocins reported by various workers [21,29], but they differed from the higher molecular weight enterocins described by others [3,38].…”

Section: Discussionsupporting

confidence: 89%

“…This fact stimulates the special interest in enterocins as potential food preservatives. Although enterocins have yet not been allowed to be used as such in food products, nevertheless bacteriocinogenic enterococci can still be used as starter and/ or adjunct culture for the in situ production of bacteriocin with the additional benefi t of increasing the physical, chemical as well as sensory qualities of such products [5]. Strains of both Enterococcus faecium and Enterococcus faecalis isolated from food and dairy products have proved their worth in this regard.…”

Section: Introductionmentioning

confidence: 99%

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Purification and characterization of enterocin FH 99 produced by a faecal isolate Enterococcus faecium FH 99

et al. 2010

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Enterococcus faecium FH 99 was isolated from human faeces and selected because of its broad spectrum of inhibitory activity against several Gram-positive foodborne spoilage and pathogenic bacteria. Ent. faecium FH 99 accumulates enterocin in large number in early stationary phase of the growth. The enterocin FH 99 was stable over a wide pH range (2-10) and recovered activity even after treatment at high temperatures (10 min at 100°C). The enterocin was subjected to different purifi cation techniques viz., gel fi lteration, cation exchange chromatography and reverse-phase high-performance liquid chromatography. The activity was eluted as one individual active fraction. SDS-PAGE revealed a molecular weight of less than 6.5 kDa. Studies carried out to identify the genetic determinants for bacteriocin production showed that this trait may be plasmid encoded as loss in both of the plasmids (size>chromosomal DNA) led to loss in bacteriocin production by Ent. faecium FH 99. Ent. faecium strain FH 99 is a newly discovered high bacteriocin producer with Activity Units 1.8 × 10 5 AU ml -1 and its characteristics indicate that it may have strong potential for application as a protective agent against pathogens and spoilage bacteria in foods.

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Section: Discussionsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Purification and characterization of enterocin FH 99 produced by a faecal isolate Enterococcus faecium FH 99

et al. 2010

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“…The author demonstrated that the natural lactic fl ora of Urfa cheese contained the salt-resistant lactococci (mainly L. lactis, L. garvieae) and enterococci (mainly E. durans, E. faecalis and E. faecium). Although, enterococcal strains are generally recognised as a sign of unsafe production, some of these strains have been used successfully in starter combinations of different European cheeses such as Mozzarella [Parente et al, 1989], Feta [Litopoulu-Tzanetaki et al, 1993], Venaco [Casalta & Zennaro, 1997] and Cebreiro [Centeno et al, 1999]. The present study aimed to determine the FFA profi les of cheeses made from selected starter culture (wild type) combination that was isolated from traditional raw milk Urfa cheese.…”

Section: Introductionmentioning

confidence: 99%

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

Kirmaci¹

2016

Pol. J. Food Nutr. Sci.

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In the present study, the influences of wild-type lactic acid bacteria including Lactococcus lactis subsp. lactis 1B4, Lactococcus garvieae IMAU 50157, Enterococcus faecium ATCC 19434, Enterococcus durans IMAU 60200 and Enterococcus faecalis KLDSO.034 on the composition and free fatty acid contents of Urfa cheeses were evaluated throughout the ripening period. Three different combinations of the strains were employed in the manufacture of cheeses from pasteurised milk. These are: cheese A (strains 1B4+ATCC 19434+IMAU 50157), cheese B (strains 1B4+IMAU 60200+ATCC 1934) and cheese C (strains ATCC 19434+1B4+IMAU 50157+IMAU 60200+KLDSO.0341). The control cheese (cheese D) was produced from raw ewe's milk without starter culture. The basic composition of ripened cheese samples was not significantly affected by wild type strains. C cheese had a higher level of lipolysis than the other cheeses at all stages of ripening (p<0.05). Sensory evaluation of the cheese samples revealed that control cheese had signifi cantly higher aroma and fl avour scores than the other cheeses.

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“…Some strains of E. faecalis have commercial uses, e.g., as probiotics that promote a beneficial gut environment [42] and in food fermentation processes [1,[43][44][45]. Other strains, however, can pose food safety problems and yet others are a leading cause of opportunistic, hospitalacquired infections (including urinary tract infections, septicaemia, bacteraemia and endocarditis) [2].…”

Section: Discussionmentioning

confidence: 99%

“…In artisanal Mediterranean cheeses they are believed important in the development of flavour and aroma [1][2][3]. Enterococcus has been the subject of much research given its members' potential as biopreservatives.…”

Section: Introductionmentioning

confidence: 99%

An agmatine-inducible system for the expression of recombinant proteins in Enterococcus faecalis

et al. 2014

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Background: Scientific interest in Enterococcus faecalis has increased greatly over recent decades. Some strains are involved in food fermentation and offer health benefits, whereas others are vancomycin-resistant and cause infections that are difficult to treat. The limited availability of vectors able to express cloned genes efficiently in E. faecalis has hindered biotechnological studies on the bacterium's regulatory and pathogenicity-related genes. The agmatine deiminase (AGDI) pathway of E. faecalis, involved in the conversion of agmatine into putrescine, is driven by a response inducer gene aguR.Results: This study describes that the exposure to the induction factor (agmatine) results in the transcription of genes under the control of the aguB promoter, including the aguBDAC operon. A novel E. faecalis expression vector, named pAGEnt, combining the aguR inducer gene and the aguB promoter followed by a cloning site and a stop codon was constructed. pAGEnt was designed for the overexpression and purification of a protein fused to a 10-amino-acid His-tag at the C-terminus. The use of GFP as a reporter of gene expression in E. faecalis revealed that under induction with 60 mM agmatine, fluorescence reached 40 arbitrary units compared to 0 in uninduced cells. Conclusion: pAGEnt vector can be used for the overexpression of recombinant proteins under the induction of agmatine in E. faecalis, with a close correlation between agmatine concentration and fluorescence when GFP was used as reporter.

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Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

Cited by 115 publications

References 33 publications

Purification and characterization of enterocin FH 99 produced by a faecal isolate Enterococcus faecium FH 99

Purification and characterization of enterocin FH 99 produced by a faecal isolate Enterococcus faecium FH 99

Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese

An agmatine-inducible system for the expression of recombinant proteins in Enterococcus faecalis

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