Enterococci at the crossroads of food safety?

Franz, Charles M. A. P.; Holzapfel, Wilhelm H.; Stiles, Michael E.

doi:10.1016/s0168-1605(99)00007-0

Cited by 630 publications

(481 citation statements)

References 165 publications

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“…Enterococci are considered at the crossroad of food safety (Franz, Holzapfel, & Stiles, 1999); they are reported to be a leading cause of nosocomial infections and to have a significant role in the dissemination and persistence of antimicrobial resistance (Moellering, 1992;Murray, 1990). However, some species within this group are of relevance in food fermentation (Folquié Moreno, Rea, Cogan, & De Vuyst, 2003) and several isolates are commonly employed as probiotics for humans and slaughter animals (Franz, Huch, Abriouel, Holzapfel, & Gálvez, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…However, some species within this group are of relevance in food fermentation (Folquié Moreno, Rea, Cogan, & De Vuyst, 2003) and several isolates are commonly employed as probiotics for humans and slaughter animals (Franz, Huch, Abriouel, Holzapfel, & Gálvez, 2011). Enterococci are natural inhabitants of the intestine in warm-blooded animals (Devriese, Collins, & Wirth, 1992), thus, they often occur in foods of animal origin (meat and cheese) (Franz et al, 1999), but they are also commonly found on the above-ground parts of vegetables and cereals (Corsetti et al, 2007;Mundt & Hammer, 1968) and may persist during the fermentation of vegetable products. Furthermore, due to their ability to resist to the technological processes used in the food industries (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Settanni¹,

Guarcello²,

Gaglio³

et al. 2014

Food Control

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a b s t r a c tThree enterococci (WFE3, WFE20 and WFE31) selected as presumptive bacteriocin producers were found to be active against Listeria monocytogenes. In this study, due to their potential industrial/food applications, the three bacterial isolates were extensively characterized. Identification was performed by means of a combined 16S rRNA gene sequencing and multiplex PCR approach, and was confirmed with the sequencing of a partial region of a protein-encoding gene, namely pheS. The three isolates belonged unequivocally to the species Enterococcus mundtii. The randomly amplified polymorphic DNA (RAPD) analysis recognized three distinct strains. The supernatants were mainly active against Listeria spp., but some lactic acid bacteria were also inhibited. The proteinaceous nature of the three supernatants was detected after treatment with proteinase K, protease B and trypsin. The bacteriocins were found to be heat resistant, stable in a large pH range and in presence of ethanol. The bacteriocins were not adsorbed onto the surface of the producer cells and their effect was bactericidal. The production of bacteriocins was higher at neutral pHs and temperatures in the range 30e37 C. The active supernatants did not show cytotoxicity against human erythrocytes and the three strains were susceptible to the action of common antibiotics. The genetic characterization of the bacteriocin genes showed that all three strains produced mundticin KS. They produced it in five food model systems, sterilized by thermal treatment or filtration, prepared from fresh vegetables, cereals, cheeses, meats and fishes. The in situ anti-listerial activities of the strains WFE3, WFE20 and WFE31 were quantitatively different.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Settanni¹,

Guarcello²,

Gaglio³

et al. 2014

Food Control

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“…Enterococcus durans is often regarded as an important microbe in the food industry as it is considered to be of non faecal origin (Franz et al 1999) and is frequently associated with flavor and aroma improvement of cheeses (Tsakalidou et al 1993). Even though extensive research has been carried out on bacterial lipases, reports on lactic acid bacterial lipases are limited.…”

Section: Introductionmentioning

confidence: 99%

Kinetic modeling, production and characterization of an acidic lipase produced by Enterococcus durans NCIM5427 from fish waste

et al. 2013

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Enterococcus durans NCIM5427 (ED-27), capable of producing an intracellular acid stable lipase, was isolated from fish processing waste. Its growth and subsequent lipase production was optimized by Box Behneken design (optimized conditions: 5 % v/v fish waste oil (FWO), 0.10 mg/ml fish waste protein hydrolysates (FWPH) at 48 h of fermentation time). Under optimized conditions, ED-27 showed a 3.0 fold increase (207.6 U/ml to 612.53 U/ml) in lipase production, as compared to un-optimized conditions. Cell growth and lipase production was modeled using Logistic and LuedekingPiret model, respectively; and lipase production by ED-27 was found to be growth-associated. Lipase produced by ED-27 showed stability at low pH ranges from 2 to 5 with its optimal activity at 30°C , pH 4.6; showed metal ion dependent activity wherein its catalytic activity was activated by barium, sodium, lithium and potassium (10 mM); reduced by calcium and magnesium (10 mM). However, iron and mercury (5 mM) completely inactivated the enzyme. In addition, modifying agents like SDS, DTT, β-ME (1%v/v) increased activity of lipase of ED-27; while, PMSF, DEPC and ascorbic acid resulted in a marked decrease. ED-27 had maximum cell growth of 9.90309 log CFU/ml under optimized conditions as compared to 13 log CFU/ml in MRS. The lipase produced has potential application in poultry and slaughterhouse waste management.

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“…Certain bacteria of the genus Enterococcus, such as E. faecium, are being used as probiotics in several countries (10,26). Both the probiotic capacity of E. faecium and the functional properties of soy milk fermented with these lactic acid bacteria have stimulated the interest of a growing number of researchers.…”

Section: Introductionmentioning

confidence: 99%

Effect of ingestion of soy yogurt on intestinal parameters of rats fed on a beef-based animal diet

Bedani¹,

Pauly-Silveira²,

Cano³

et al. 2011

Braz. J. Microbiol.

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The aim of this study was to investigate whether the ingestion of soy yogurt fermented with Enterococcus faecium CRL 183 would modify the intestinal count of enterococci, fecal pH and ammonia content in rats fed on a diet containing red meat. The rats were placed in 4 groups: for 60 days, group I was given a standard casein-based rodent feed and groups II-IV, the beef-based feed. From day 30, groups III-IV also received the following products: III) soy yogurt; IV) suspension of E. faecium CRL 183. At the start and on days 30 and 60, feces were collected for the determination of pH, ammonia content, count of enterococci and identification of their species. On day 60, rats were sacrificed and their colons also removed for count of enterococci and identification of their species. Rats that ingested soy yogurt showed no significant change (P<0.05) in fecal counts of Enterococcus spp., but, this rat group showed a higher count of E. faecium than rats that ingested suspension of E. faecium CRL 183. The ingestion of soy yogurt and E. faecium culture caused a significant rise (P < 0.05) in fecal pH and ammonia content. Our results suggest that consumption of soy yogurt fermented with E. faecium CRL 183 and L. helveticus subsp. jugurti could change the species of Enterococcus spp. present in the feces and colon of rats fed on a beef-based diet. However, the fermented soy product and the pure culture of E. faecium CRL 183 also induced undesirable effects such as the increase of fecal pH and ammonia content in the feces of rats fed on a beef-based diet.

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Enterococci at the crossroads of food safety?

Cited by 630 publications

References 165 publications

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains

Kinetic modeling, production and characterization of an acidic lipase produced by Enterococcus durans NCIM5427 from fish waste

Effect of ingestion of soy yogurt on intestinal parameters of rats fed on a beef-based animal diet

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