Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

Edalatian, M R; Najafi, Mohammad B Habibi; Mortazavi, Seyed Ali; Alegría, Ángel; Delgado, Susana; Bassami, Mohammad Reza; Mayo, Baltasar

doi:10.1007/s00217-012-1697-8

Cited by 18 publications

(18 citation statements)

References 35 publications

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“…None of the evaluated strains showed PCR amplification fragments for enterocin L50A/B, bacteriocin 31, enterocin AS48, enterocin 1071A/1071B, and enterocin Q structural genes (Table 3). Previous studies showed that PCR detection of more than one bacteriocin encoding gene in the Enterococcus strains isolated from fermented foods is not unusual (6,11,15), as confirmed in this study. According to the classification scheme of Franz et al (18), enterocin A and enterocin P are grouped in class II.1 (pediocinlike bacteriocins), which has a very effective antilisterial activity, and enterocin B is grouped into class II.3 (linear nonpediocin-like bacteriocins).…”

Section: Detection Of Enterocin Structural Genessupporting

confidence: 89%

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Tuncer¹,

Ay²,

Tuncer³

2013

Turk J Biol

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IntroductionThe enterococci, a group of lactic acid bacteria, are important in environmental, food, and clinical microbiology. These bacteria are also associated with different traditional European cheeses, especially artisanal cheeses produced in Mediterranean countries, made with raw or pasteurised milk (1,2). Enterococcus faecalis, Enterococcus faecium, and Enterococcus durans are the most prevalent species in milk and cheese products (3). Several studies have suggested that dairy strains of enterococci play a fundamental role in the ripening of traditional cheeses, probably by their proteolysis, lipolysis, and citrate breakdown, hence contributing to their typical taste and flavour (3,4). Additionally, many enterococci strains display the ability to produce bacteriocin, specifically called enterocin, which exhibits an inhibitory effect against various foodborne pathogens or food spoilage bacteria, thus offering a tool for improving food safety (5). The frequently encountered enterocins produced by enterococci strains are enterocins A, B, P, AS-48, L50A, L50B, 1071A, 1071B, and Q (6). Some enterococci strains are opportunistic human pathogens, which are among the prevalent bacteria involved in nosocomial infections such as bacteraemia, endocarditis, and urinary tract infections (4). Antibiotic

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Section: Detection Of Enterocin Structural Genessupporting

confidence: 89%

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Tuncer¹,

Ay²,

Tuncer³

2013

Turk J Biol

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“…Moreover, they proved higher rates of incidence of these genes among isolates causing bacteremia and urinary tract infections (UTIs) compared to our analogous isolates: entlA Previous studies showed that PCR detection of more than one bacteriocin-encoding gene in the same Enterococcus spp. isolate from artisanal cheeses is not unusual (Edalatian et al 2012;Özden Tuncer et al 2013). In the present study, there was a higher dissemination rate of entA among E. faecium cheese isolates (93.3 %) compared to that among E. faecium isolated from traditional Iranian raw milk cheeses (72.7 %), whereas the entB and entP revealed lower frequency rates in our isolates than among Iranian ones (26.7 vs. 54.5 %) (Edalatian et al 2012).…”

Section: Discussionmentioning

confidence: 95%

“…isolate from artisanal cheeses is not unusual (Edalatian et al 2012;Özden Tuncer et al 2013). In the present study, there was a higher dissemination rate of entA among E. faecium cheese isolates (93.3 %) compared to that among E. faecium isolated from traditional Iranian raw milk cheeses (72.7 %), whereas the entB and entP revealed lower frequency rates in our isolates than among Iranian ones (26.7 vs. 54.5 %) (Edalatian et al 2012). Recently, Özden Tuncer et al (2013) isolated three bacteriocin-producer strains of E. faecium from artisanal Turkish tulum cheese and established the occurrence of eneterocin genes.…”

Section: Discussionmentioning

confidence: 95%

Molecular genetic study of potentially bacteriocinogenic clinical and dairy Enterococcus spp. isolates from Bulgaria

et al. 2015

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A total of 424 Enterococcus spp. isolates from clinical samples (n =398) and traditional Bulgarian artisanal cheeses (n=26) were studied in order to evaluate the incidence and expression of bacteriocin genetic determinants. Structural genes coding for enterocin A (entA), enterocin P (entP), enterocin B (entB), enterocin AS-48 (as-48) and enterolysin A (entlA) were detected by polymerase chain reaction (PCR), while reverse transcription PCR was performed to establish the gene expression. Of the total isolates, 163 (38.4 %) were potentially bacteriocinogenic. The genes typical of Enterococcus faecium (entA, entB and entP) were found in 84.0, 8.4 and 15.1 % of the E. faecium isolates, respectively. Focusing on E. faecalis isolates, the frequencies of entlA and as-48 were 19.3 and 0.7 %, respectively. No significant differences in the gene presence between clinical and dairy isolates were ascertained. Bacteriocin genes were found to be expressed at transcriptional level in 83.4 % of the bacteriocinogenic Enterococcus spp. isolates: a single gene in 113 samples (69.3 %), two genes in 21 (12.9 %) and three genes in 2 isolates (1.2 %). The present investigation may serve as a basis for further studies for elucidating the spread of the bacteriocin genetic determinants in the two enterococcal populations (clinical and dairy).

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“…), lower percentage of E. faecalis strains in Lighvan cheese could be a positive point (Edalatian et al . ), as E. faecalis is clinically responsible for more than 80% of human enterococcal infections and is more invasive (Franz et al . ).…”

Section: Discussionmentioning

confidence: 99%

“…A recent study has shown high occurrence of enterococci in Lighvan cheese and their ability to produce antimicrobial substances such as enterocins (Edalatian et al . ).…”

Section: Introductionmentioning

confidence: 97%

Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese

Joghataei

Yavarmanesh

2016

Journal of Food Safety

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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.

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Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes

Cited by 18 publications

References 35 publications

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish tulum cheese

Molecular genetic study of potentially bacteriocinogenic clinical and dairy Enterococcus spp. isolates from Bulgaria

Safety Evaluation and Antibacterial Activity of Enterococci Isolated from Lighvan Cheese

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