Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods

Gomes, Bruna Carrer; Esteves, C.; Palazzo, Izabel Cristina Vanzato; Darini, Ana Lúcia da Costa; Felis, Giovanna E.; Sechi, Leonardo Antonio; Franco, Bernadette D.G.M.; Martinis, Elaine Cristina Pereira De

doi:10.1016/j.fm.2008.03.008

Cited by 162 publications

(177 citation statements)

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“…The selected isolates were identified as Enterococcus faecium, which is a Gram-positive, catalase-negative cocci that share many characteristics with the genera Lactococcus and Streptococcus (Valenzuela et al, 2009). The enterococci are a complex and important group of bacteria that can be found in a variety of food products, such as milk and cheese, meat and vegetables (De Vuyst et al, 2003;Gomes et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

et al. 2015

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Lactic acid bacteria (LAB) have an important role in a great variety of fermented foods. In addition to their contribution to sensory characteristics, they enhance food preservation and can be used as probiotics. In this study, the antimicrobial and antioxidant activities of culture supernatants and cell free extracts of 16 LAB isolated from meat and dairy products were investigated. The bacterial were identified by 16S rRNA sequencing. GenBank BLAST analysis revealed that all the isolates belong to Enterococcus faecium species. Antimicrobial activity against the indicator microorganism (Listeria monocytogenes) was observed at 11 culture supernatants and 4 cell free extracts. The sensibility of culture supernatant was evaluated by proteinase K and trypsin and it was observed that activity of antimicrobial substance was completely lost after the treatment. All of the isolates showed antioxidant activity as determined by the Thiobarbituric Acid Reactive Substances (TBARS) method with both types of extracts. When the antioxidant capacity was investigated using ABTS •+ method (2,2 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH method (2,2-diphenyl-1-picrylhydrazyl) it was observed that only culture supernatants showed antioxidant capacity. These bacteria could particularly help to reduce or inhibit pathogenic microorganisms as well as oxidative spoilage in foods and feed.Keywords: antimicrobial activity, antioxidant, Enterococcus, lactic acid bacteria, molecular characterization.Atividade antimicrobiana e antioxidante de espécies de Enterococcus isoladas de carne e produtos lácteos ResumoAs bactérias ácido láticas (BAL) têm um papel importante em uma grande variedade de alimentos fermentados. Em adição à sua contribuição para as características sensoriais, estes microorganismos melhoram a conservação de alimentos e podem ser utilizados como probióticos. Neste estudo, as atividades antimicrobiana e antioxidante do sobrenadante e dos extratos livres de células de 16 isolados de LAB de carne e produtos lácteos foram investigadas. Os isolados foram identificados pelo sequenciamento da região 16S do rRNA. Após a comparação das sequências obtidas com aquelas disponíveis na base de dados GenBank, observou-e que todos os isolados foram pertencentes à espécie Enterococcus faecium. A atividade antimicrobiana contra o microrganismo indicador (Listeria monocytogenes) foi observada no sobrenadante das culturas em 11 isolados, e nos extratos livres de células por 4 isolados. A sensibilidade da cultura sobrenadante foi avaliada pela proteinase K e tripsina e observou-se que a atividade da substância antimicrobiana foi completamente perdida após o tratamento com as enzimas proteolíticas. Todos os isolados apresentaram atividade antioxidante, como determinado pelo método do ácido tiobarbitúrico de substâncias reativas (TBARS) com ambos os tipos de extratos. Quando a capacidade antioxidante foi investigada usando o método do ABTS (2,2 azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) e o método de DPPH (2,2-di...

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Section: Discussionmentioning

confidence: 99%

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

et al. 2015

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“…Gram-positive and catalase negative cocci were tested for the growth in De Mann-Rogosa-Sharpe (MRS) broth (Oxoid, CM0359) at 10 and 45°C, growth in MRS broth supplemented with 6.5% NaCl, and growth in MRS broth of pH 9.6. Also, gas production from glucose was tested (Gomes et al 2008;Kasimoglu-Dogru et al 2010).…”

Section: Methodsmentioning

confidence: 99%

Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat

Yurdakul¹,

Erginkaya²,

Ünal³

2013

Czech J. Food Sci.

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Yurdakul N.E., Erginkaya Z., Ünal E. (2013): Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat. Czech J. Food Sci., 31: 14-19.We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strains was estimated by the KirbyBauer disk diffusion method (according to the NCCLS document M2-A9 suggestions). It was found that all strains of Enterococcus spp. were resistant to tetracycline, 75% of them were resistant to ciprofloxacin, and 50% of them were resistant to erythromycin, vancomycin, and chloramphenicol. Also all strains of S. aureus were resistant to tetracycline and 25% of S. aureus strains were resistant to erythromycin and chloramphenicol, whereas all strains of S. aureus were sensitive to teicoplanin and 25% of them were sensitive to vancomycin and ciprofloxacin. As for the isolate of coagulase negative staphylococci (CNS), 68.1% of them were resistant to erythromycin, 77.2% of them were resistant to tetracycline, 59% of them were resistant to vancomycin, 9% of them were resistant to teicoplanin, and 27.2% of them were resistant to both chloramphenicol and ciprofloxacin. As a result, it was found that most of the strains (all of S. aureus and Enterococcus spp., also 77.2% CNS) were resistant to tetracycline.

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“…An increasing number of enterococci isolated from food production possess the development resistance to various therapeutic antibiotics, including vancomycin and tetracyclines. Enterococci belong to the lactic acid bacteria (LAB) group and are widely distributed in nature, but they are not generally recognised as safe (GRAS) (Tsai et al 2004;Gomes et al 2008).…”

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confidence: 99%

Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia

Kročko¹,

Čanigová²,

Ducková³

et al. 2011

Czech J. Food Sci.

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Kročko M., Čanigová M., Ducková V., Artimová A., Bezeková J., Poston J. (2011): Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia. Czech J. Food Sci., 29: 654-659.We determined the prevalence and antibiotic resistance of enterococci isolated from raw foods of animal origin. All samples were positive for enterococci. The lowest count of enterococci was found in pork (2.00 log CFU/cm 2 ), while bryndza cheese contained the highest count (4.99 log CFU/g). Among the 349 Enterococcus isolates, 49% were E. faecalis, 29% E. faecium, and 13% Enterococcus spp. Tetracycline and gentamicin resistance was the most common. We found the highest tetracycline resistance levels (91%) in isolates from poultry samples. The isolates from the poultry samples also displayed multidrug resistance to all antibiotics tested. The most common vancomycin-resistant species in poultry and milk was E. faecalis. In contrast, the pork samples contained vancomycin-resistant E. faecium isolates.It is interesting to note that vancomycin resistance in the pork and poultry samples was found only in combination with either four (28%) or all five (14%) of the tested antibiotics. Our results suggest that raw products of animal origin are possible reservoirs of multi-antibiotic resistant enterococci in the food chain.

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Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods

Cited by 162 publications

References 49 publications

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

Antimicrobial and antioxidant activities of Enterococcus species isolated from meat and dairy products

Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat

Antibiotic resistance of Enterococcus species isolated from raw foods of animal origin in South West part of Slovakia

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