Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory

Gelsomino, Roberto; Vancanneyt, Marc; Condón, S.; Swings, Jean; Cogan, T. M.

doi:10.1016/s0168-1605(01)00620-1

Cited by 94 publications

(99 citation statements)

References 27 publications

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“…As the running conditions for PFGE are different for the yellow-pigmented E. casseliflavus from those for other enterococci, all isolates were first distinguished by colony color when grown on BM agar. The yellow-pigmented colonies were assumed to represent E. casseliflavus, as determined in previous studies (15,16), while the white colonies represented E. faecalis, E. faecium, Enterococcus hirae, and other enterococci commonly present in feces.…”

Section: Methodsmentioning

confidence: 99%

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Effect of Raw-Milk Cheese Consumption on the Enterococcal Flora of Human Feces

Gelsomino

Vancanneyt

Cogan

et al. 2003

Appl Environ Microbiol

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Enterococci are one of the major facultative anaerobic bacterial groups that reside in the human gastrointestinal tract. In the present study, the composition of the enterococcal fecal flora in three healthy humans was analyzed before, during, and after the daily consumption of ϳ125 g of a raw-milk Cheddar-type cheese containing 3.2 ؋ 10 4 enterococci/g of cheese. Enterococcal counts ranged between 1.4 ؋ 10 2 and 2.5 ؋ 10 8 CFU/g of feces and differed from subject to subject and from week to week. The cheese contained mainly Enterococcus casseliflavus and a small population of Enterococcus faecalis. Clonal relationships were determined by pulsed-field gel electrophoresis. Before and after consumption of the cheese, samples from humans contained mainly Enterococcus faecium, with some of the clones being resident. During consumption of the cheese, one particular transient clone of E. faecalis, clone Fs2, which was present in small numbers in the cheese, largely dominated the feces. Two clones of E. casseliflavus from the cheese were also found in the feces of one of the subjects during cheese consumption. These results suggest that a clone need not be present in a food in high numbers to establish itself in the intestine.

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Section: Methodsmentioning

confidence: 99%

“…In the present paper we describe the results of a study in which three healthy human subjects consumed cheese containing enterococci (15,16). The purpose of our investigation was to determine the impact that consumption of cheese containing enterococci had on the enterococcal flora of the feces.…”

mentioning

confidence: 99%

Effect of Raw-Milk Cheese Consumption on the Enterococcal Flora of Human Feces

Gelsomino

Vancanneyt

Cogan

et al. 2003

Appl Environ Microbiol

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“…In a previous study (15), enterococci were isolated from a Cheddar-type cheese during manufacture and ripening, from the milk it was made from, from the feces of the personnel involved in cheese making, and from the feces of the dairy cows present on the farm. In addition, strains were isolated from the environment and the milking equipment, the tap water, the milking machine, and the cows' teats.…”

mentioning

confidence: 99%

Source of Enterococci in a Farmhouse Raw-Milk Cheese

Gelsomino

Vancanneyt

Cogan

et al. 2002

Appl Environ Microbiol

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120

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Enterococci are widely distributed in raw-milk cheeses and are generally thought to positively affect flavor development. Their natural habitats are the human and animal intestinal tracts, but they are also found in soil, on plants, and in the intestines of insects and birds. The source of enterococci in raw-milk cheese is unknown. In the present study, an epidemiological approach with pulsed-field gel electrophoresis (PFGE) was used to type 646 Enterococcus strains which were isolated from a Cheddar-type cheese, the milk it was made from, the feces of cows and humans associated with the cheese-making unit, and the environment, including the milking equipment, the water used on the farm, and the cows' teats. Nine different PFGE patterns, three of Enterococcus casseliflavus, five of Enterococcus faecalis, and one of Enterococcus durans, were found. The same three clones, one of E. faecalis and two of E. casseliflavus, dominated almost all of the milk, cheese, and human fecal samples. The two E. casseliflavus clones were also found in the bulk tank and the milking machine even after chlorination, suggesting that a niche where enterococci could grow was present and that contamination with enterococci begins with the milking equipment. It is likely but unproven that the enterococci present in the human feces are due to consumption of the cheese. Cow feces were not considered the source of enterococci in the cheese, as Enterococcus faecium and Streptococcus bovis, which largely dominated the cows' intestinal tracts, were not found in either the milk or the cheese.

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“…These strains are capable of producing a variety of enterocins with inhibitory activities against L. monocytogenes, S. aureus and Clostridium spp. (Floriano et al, 1998;Franz et al, 1999;Gelsomino et al, 2001). Several enterocins described to date belong to class II bacteriocins and most of them are identical either to enterocin A or enterocin B that were initially described from E. faecium CTC492 and E. faecium T136 (Aymerich et al, 1996;Casaus et al, 1997) isolated from fermented sausages.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

Khay¹,

Idaomar²,

Castro³

et al. 2011

Afr. J. Biotechnol.

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A total of 450 different colonies, isolated from 25 samples of dromedary milk collected from Laâyoune region of Morocco, were tested for antimicrobial compounds production. Out of these, 30 were determined to be lactic acid bacteria (LAB) and able to inhibit the growth of the indicator strain Listeria innocua CECT 4030. Seven isolates were selected by the large and clear zones of inhibition when tested by the agar well diffusion assay. They were classified by phenotypic and biochemical analysis as two Enterococcus durans (E204 and E214), two Lactococcus lactis (R75 and R76), one Enterococcus faecium R111, one Lactococcus cremoris R112 and one Enterococcus avium R122. Their antimicrobial compounds were detected in cell-free culture supernatant fluids under conditions that eliminate acid and hydrogen peroxide inhibition. The antimicrobial activity was altered after treatment with trypsin, -chymotrypsin, pepsin or papain which confirms the proteinaceous nature of the inhibition. It was heat stable even at autoclaving temperature (121°C for 15 min) and also active over a wide pH range (2 to 10). This fact suggests that bacteriocin-like produced by the seven LAB strains may find application as biopreservatives in food products.

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Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory

Cited by 94 publications

References 27 publications

Effect of Raw-Milk Cheese Consumption on the Enterococcal Flora of Human Feces

Effect of Raw-Milk Cheese Consumption on the Enterococcal Flora of Human Feces

Source of Enterococci in a Farmhouse Raw-Milk Cheese

Antimicrobial activities of the bacteriocin-like substances produced by lactic acid bacteria isolated from Moroccan dromedary milk

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