Prevalence, antibiotic resistance and virulence of Enterococcus spp. in Egyptian fresh raw milk cheese

Hammad, Ahmed M.; Hassan, Hamdy A.; Shimamoto, Tadashi

doi:10.1016/j.foodcont.2014.10.020

Cited by 71 publications

(64 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In another paper vanA gene was found in 37% of the dairy enterococci examined which, however, were all susceptible to vancomycin (Ribeiro et al, 2007). For the first time in Egypt, E. faecalis and E. faecium vancomycin-resistant strains were reported from food of animal origin by Hammad et al (2015), which is in agreement with our finding.…”

Section: Discussionsupporting

confidence: 89%

Antibiotic resistance of Enterococci isolated from raw camel milk in the South West of Algeria

Naceur¹,

BoudjemÃ¢a²

2016

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

Little information is available on the diversity and distribution of resistance and virulence factors in Enterococci isolated from camel milk. In this study, 33 samples of camel's milk collected from the south west region of Algeria were analyzed for the presence of Enterococcus spp. Twenty three (23) enterococcal isolates were recovered. These strains were identified by the API 20 STREP and the sodium dodecyl sulphate-polyacramide gel electrophoresis (SDS-PAGE) of whole cell protein at the species level: Enterococcus faecalis (n = 11), Enterococcus faecium (n = 8), Enterococcus avium (n = 2), Lactococcus lactis ssp lactis (n = 1) and Streptococcus uberis (n = 1). Fifteen (15) of the 23 isolates exhibited resistance to at least one of the tested antibiotics and six (6) of these 23 isolates were resistant to two antibiotics. None of the isolates were resistant to penicillin, ampicillin, or gentamicin. Resistance to vancomycin (VAN) was found in three (3) isolates which represent (13%), two E. faecalis, and one E. faecium. Six (26%) of Enterococci isolates were resistant to one of these antibiotics: erythromycin (ERI), tetracycline (TET) and rifampin (RIF). In conclusion, this is the first study to underline the importance of camel milk as a reservoir of Enterococcus spp. carrying resistance to vancomycin.

show abstract

Section: Discussionsupporting

confidence: 89%

Antibiotic resistance of Enterococci isolated from raw camel milk in the South West of Algeria

Naceur¹,

BoudjemÃ¢a²

2016

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…Presence of asa 1 gene has been often reported in E. faecalis strains (Hammad et al . ). In the current study, two E. faecium isolates harbored this gene too.…”

Section: Discussionmentioning

confidence: 97%

Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese

Joghataei

Yavarmanesh

2016

Journal of Food Safety

View full text Add to dashboard Cite

Twenty three enterococci were isolated from Lighvan cheese. Enterococcal isolates identified by 16S rDNA sequencing, were evaluated for their safety and also examined for antibacterial activity and presence of the genes coding for enterocins. Four enterococcal isolates exhibited inhibitory activity against Listeria innocua and E. faecalis and harbored the bacteriocin genes (enterocins A, B, P, X and 31) too. Multiple combinations of virulence determinant genes (vanA, vanB, gelE, esp, asa1, cpd and ace) were detected in enterococcal isolates with the exception of 5 E. faecium isolates. While the isolates exhibited resistance to some antibiotics, all of them were susceptible to ampicillin and vancomycin. In conclusion, this study shows the presence of enterococci with potential biopreservative activity in Lighvan cheese; however it also warrants further research on the safety and origins of enterococci in this cheese. Practical Applications Lighvan is a very popular cheese in Iran with a specific texture and taste which is produced in little amount from raw sheep milk and ripened in manmade underground galleries. There are a few studies about the microflora of this cheese and the point is that enterococcus species have proven to be always dominant. Safety evaluation of these bacteria is really necessary as far as the Lighvan cheese is produced from raw milk and also the controversial viewpoint that there is about the GRAS state of enterococcus species. Recognition of the safe strains of enterococcus species isolated from the lighvan cheese would help to produce a more hygienic and safer industrial product.

show abstract

“…A lack of knowledge about the virulence and transmission of resistance to important antimicrobials such as vancomycin inhibits the use of Enterococcus spp. in the food industry, especially if the focus is the elaboration of foods carrying probiotics (Hammad et al, 2015). On the other hand, the presence of these bacteria in cheeses is related to flavoring compounds that contribute to sensory properties (Kirmaci et al, 2014).…”

Section: Molecular Identification Of Lab In Water Endogenous Startermentioning

confidence: 99%

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Castro

Oliveira

Sant’Anna

et al. 2016

Journal of Dairy Science

View full text Add to dashboard Cite

Minas artisanal cheese, produced in the Campo das Vertentes region of Brazil, is made from raw milk and endogenous starter cultures. Although this cheese is of great historical and socioeconomic importance, little information is available about its microbiological and physical-chemical qualities, or about its beneficial microbiota. This work was aimed at evaluating the qualities of the cheese and the components used for its production, comparing samples collected during the dry and rainy seasons. We also conducted molecular identification and isolated 50 samples of lactic acid bacteria from cheese (n=21), water (n=3), raw milk (n=9), and endogenous starter culture (n=17). The microbiological quality of the cheese, water, raw milk, and endogenous starter culture was lower during the rainy period, given the higher counts of coagulase-positive Staphylococcus and total and thermotolerant coliforms. Enterococcus faecalis was the lactic acid bacteria isolated most frequently (42.86%) in cheese samples, followed by Lactococcus lactis (28.57%) and Lactobacillus plantarum (14.29%). Lactobacillus brevis (5.88%), Enterococcus pseudoavium (5.88%), Enterococcus durans (5.88%), and Aerococcus viridans (5.88%) were isolated from endogenous starter cultures and are described for the first time in the literature. The lactic acid bacteria identified in the analyzed cheeses may inhibit undesirable microbiota and contribute to the safety and flavor of the cheese, but this needs to be evaluated in future research.

show abstract

Prevalence, antibiotic resistance and virulence of Enterococcus spp. in Egyptian fresh raw milk cheese

Cited by 71 publications

References 44 publications

Antibiotic resistance of Enterococci isolated from raw camel milk in the South West of Algeria

Antibiotic resistance of Enterococci isolated from raw camel milk in the South West of Algeria

Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese

Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons

Contact Info

Product

Resources

About