Enterococci from Tolminc cheese: Population structure, antibiotic susceptibility and incidence of virulence determinants

Majhenič, Andreja Čanžek; Rogelj, Irena; Perko, Bogdan

doi:10.1016/j.ijfoodmicro.2004.12.021

Cited by 48 publications

(20 citation statements)

References 14 publications

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“…Similarly, Franz et al (2001)) studied 47 E. faecalis strains, isolated mostly from cheeses, that were all susceptible to vancomycin, but mostly resistant to chloraphenicol, streptomycin, tetracycline, erythromycin, ciprofloxacin, gentamicin, penicillin and ampicillin. By contrast, a more recent study on enterococci from Tolminc cheese revealed very low resistance levels (Č anžek Majhenič, Rogelj, & Perko, 2005). Only five isolates from the present study produced alpha-haemolytic activity, and incomplete sets of cytolysin genes were detected in several isolates.…”

Section: Discussioncontrasting

confidence: 92%

“…However, another relevant factor for colonisation of human tissues like the collagen adhesion gene from E. faecalis (ace) was not detected in any of the isolates. Enterococci from cheese have been reported to carry multiple virulence traits (Č anžek Majhenič et al, 2005). Although the detection of virulence genes may point to a virulence potential in food strains, foodborne enterococcal infections have never been reported.…”

Section: Discussionmentioning

confidence: 99%

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Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

et al. 2009

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Section: Discussioncontrasting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

et al. 2009

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“…The olive samples were homogenized after removing the stones aseptically. Decimal dilutions of the food homogenates were made in sterile PW and inoculated on Citrate Azide Tween Carbonate (Himedia) agar (Canzek Majhenic et al. 2005) and Kanamycin Aesculin Azide (Fluka, Buchs, Switzerland) agar and then incubated at 37°C for 48 h. Five typical colonies were randomly selected from the highest dilution of each sample and purified twice on Trypticase Soy agar (Merck, Darmstadt, Germany).…”

Section: Methodsmentioning

confidence: 99%

Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

Togay

Keskin

Açık

et al. 2010

Journal of Applied Microbiology

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Aim: To determine the virulence genes, antibiotic resistance and plasmid profiles of 16 Enterococcus faecium and 68 Enterococcus faecalis strains isolated from various naturally fermented foods. Methods and Results: The presence of virulence genes (agg2, gelE, cylM, cylB, cylA, espfs, espfm, efaAfs, efaAfm, cpd, cop, ccf, cad) and also the genes vanA and vanB were investigated by polymerase chain reaction (PCR). Antibiotic resistance of the isolates was determined by disc diffusion method. Most of the tested isolates were positive for virulence genes and resistant to some antibiotics. One of the Ent. faecalis strains isolated from a cheese sample carried the vanA gene and was intermediately resistant to vancomycin. The strains usually contained large plasmids, which might harbour acquired antibiotic resistance. Conclusion: The study showed that Ent. faecium and Ent. faecalis strains isolated from naturally fermented Turkish foods may be potential risk factors for consumer health in terms of virulence genes and acquired antibiotic resistance. Significance and Impact of the Study: The results indicate the importance of enterococcal contamination in terms of the safety of some fermented Turkish foods.

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“…Enterococci, Gram-positive bacteria, are considered to be part of the natural gut microflora in humans and animals that can be applied as starter cultures in food products, and as probiotics to improve the bacterial balance in the intestine [10, 11, 12]. They are also responsible for opportunistic infectious diseases, however, such as urinary tract, bloodstream, and nosocomial infections [13, 14].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Action of Oleanolic Acid on Listeria monocytogenes, Enterococcus faecium, and Enterococcus faecalis

Kim

Lee

et al. 2015

PLoS ONE

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This study investigated the antimicrobial action of oleanolic acid against Listeria monocytogenes, Enterococcus faecium, and Enterococcus faecalis. To determine the cytotoxicity of oleanolic acid, HEp-2 cells were incubated with oleanolic acid at 37oC. MICs (minimal inhibition concentrations) for L. monocytogenes, E. faecium, and E. faecalis were determined using two-fold microdilutions of oleanolic acid, and bacterial cell viability was then assessed by exposing the bacteria to oleanolic acid at 2 × MIC. To investigate the mode of antimicrobial action of oleanolic acid, we measured leakage of compounds absorbing at 280 nm, along with propidium iodide uptake. Scanning electron microscope (SEM) images were also analysed. The viability of HEp-2 cells decreased (P < 0.05) at oleanolic acid concentrations greater than 128 μg mL-1. The MICs were 16-32 μg mL-1 for L. monocytogenes and 32-64 μg mL-1 for E. faecium and E. faecalis, and bacterial cell viability decreased (P < 0.05) about 3-4 log CFU mL-1 after exposure to 2 × MIC of oleanolic acid. Leakage of 280 nm absorbing materials and propidium iodide uptake was higher in oleanolic acid –treated cells than in the control. The cell membrane was damaged in oleanolic acid-treated cells, but the control group had intact cell membrane in SEM images. The results indicate that oleanolic acid can kill L. monocytogenes, E. faecium, and E. faecalis by destroying the bacterial cell membrane.

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Enterococci from Tolminc cheese: Population structure, antibiotic susceptibility and incidence of virulence determinants

Cited by 48 publications

References 14 publications

Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

Antimicrobial Action of Oleanolic Acid on Listeria monocytogenes, Enterococcus faecium, and Enterococcus faecalis

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