Genome Sequence of Lactococcus garvieae IPLA 31405, a Bacteriocin-Producing, Tetracycline-Resistant Strain Isolated from a Raw-Milk Cheese

Flórez, Ana Belén; Reimundo, Pilar; Delgado, Susana; Fernández, Eduardo J.; Alegría, Ángel; Guijarro, José A.; Mayo, Baltasar

doi:10.1128/jb.00975-12

Cited by 32 publications

(22 citation statements)

References 15 publications

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“…(Bravo et al ., ; Alegría et al ., ; Ortolani et al ., ; Cosentino et al ., ; Perin et al ., ). A huge variety of other bacteriocins are produced by L. garvieae (Villani et al ., ; Florez et al ., ), S. thermophilus (Gul et al ., ), S. macedonicus (Georgalaki et al ., , ), enterococci and Leuconostoc spp. (Mathieu et al ., ; Casaus et al ., ; Giraffa & Carminati, ; Achemchem et al ., ; Izquierdo et al ., ; Mirhosseini et al ., ) and are active against many spoilage and pathogenic microorganisms.…”

Section: Impact Of Storage Conditions and Downstream Treatments On Thmentioning

confidence: 99%

The complex microbiota of raw milk

et al. 2013

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Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.

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Section: Impact Of Storage Conditions and Downstream Treatments On Thmentioning

confidence: 99%

The complex microbiota of raw milk

et al. 2013

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“…garviae strain IPLA31405, isolated from raw milk employed in artisanal Spanish cheese production. Genome analysis revealed the presence of a tet (M) gene harbored by a transposon highly similar to conjugative Tn 6086 from E. faecalis (Florez et al, 2012). …”

Section: Antibiotic Resistance In Foodborne Lactococcus Speciesmentioning

confidence: 99%

Update on antibiotic resistance in foodborne Lactobacillus and Lactococcus species

2013

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Lactobacilli represent a major Lactic Acid Bacteria (LAB) component within the complex microbiota of fermented foods obtained from meat, dairy, and vegetable sources. Lactococci, on the other hand, are typical of milk and fermented dairy products, which in turn represent the vast majority of fermented foods. As is the case for all species originating from the environment, foodborne lactobacilli and lactococci consist of natural, uncharacterized strains, whose biodiversity depends on geographical origin, seasonality, animal feeding/plant growth conditions. Although a few species of opportunistic pathogens have been described, lactobacilli and lactococci are mostly non-pathogenic, Gram-positive bacteria displaying probiotic features. Since antibiotic resistant (AR) strains do not constitute an immediate threat to human health, scientific interest for detailed studies on AR genes in these species has been greatly hindered. However, increasing evidence points at a crucial role for foodborne LAB as reservoir of potentially transmissible AR genes, underlining the need for further, more detailed studies aimed at identifying possible strategies to avoid AR spread to pathogens through fermented food consumption. The availability of a growing number of sequenced bacterial genomes has been very helpful in identifying the presence/distribution of mobile elements associated with AR genes, but open questions and knowledge gaps still need to be filled, highlighting the need for systematic and datasharing approaches to implement both surveillance and mechanistic studies on transferability of AR genes. In the present review we report an update of the recent literature on AR in lactobacilli and lactococci following the 2006 EU-wide ban of the use of antibiotics as feed additives in animal farming, and we discuss the limits of the present knowledge in evaluating possible risks for human health.

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“…At the same time, it has been identified as a fish pathogen and as the etiological agent of mastitis in cows and buffalos (Teixeira et al, 1996). This last may be the reason for its presence in cheeses made with raw milk and the fact that being recognized as a component of the native microflora of dairy products elaborated with raw milk (Fortina et al, 2007;Flórez et al, 2012), such as Ranchero cheese (Renye et al, 2008). Further, it has been linked to human infections (Foschino et al, 2008); however, no association between raw milk cheeses and human infections has been established (Flórez et al, 2012;Foschino et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains

et al. 2019

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The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic, total coliforms, molds, yeast and, lactic acid bacteria (LAB) (Lactococcus, Streptococcus mesophilic and thermophilic, Lactobacillus, Enterococcus, Leuconostoc) were numbered through agar plating. LAB isolates were classified by genus. Then, nineteen randomly selected presumptive Lactococcus isolates were assigned to specie by PCR amplification and DNA sequence. A high number of aerobic mesophilic Staphylococci, Psychrophilic, total coliforms, molds, and yeast were found. Lactococci, mesophilic and thermophilic Streptococci and Lactobacilli were the dominant LAB. Enterococci and Leuconostoc were also present. The isolates were identified as L. lactis subsp. lactis and L. garvieae. And both were found to be the dominant Lactococcus species that could be selected and used in a starter culture. Sanitation deficiencies in the production of artisanal Ranchero cheese were evident, which may translate into being a potential consumers health risk factor.

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Genome Sequence of Lactococcus garvieae IPLA 31405, a Bacteriocin-Producing, Tetracycline-Resistant Strain Isolated from a Raw-Milk Cheese

Cited by 32 publications

References 15 publications

The complex microbiota of raw milk

The complex microbiota of raw milk

Update on antibiotic resistance in foodborne Lactobacillus and Lactococcus species

Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains

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