Weissella confusa: a rare cause of vancomycin-resistant Gram-positive bacteraemia

Kumar, Anil; Augustine, Deepthi; Sudhindran, S.; Kurian, Anu; Dinesh, K.K.J. Ranga; Karim, Shamsul; Philip, Rosamma

doi:10.1099/jmm.0.027169-0

Cited by 33 publications

(22 citation statements)

References 17 publications

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“…W. cibaria and W. viridescens have been associated with bacteremia [18] and W. cibaria and W. confusa have been also isolated from dog ear otitis [37]. Concerning W. confusa, several cases reported bacteremia and infections [196][197][198][199][200][201][202][203][204][205][206]. In almost all cases of infections associated W. confusa, patients were immunocompromised or have undergone chemotherapy or organ transplant [207].…”

Section: Infections Associated With Weissellamentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fessard

Remize

2017

Fermentation

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Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.

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Section: Infections Associated With Weissellamentioning

confidence: 99%

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Fessard

Remize

2017

Fermentation

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“…It has been generally agreed that Weissella confusa grow in different ecological habitat but it is more commonly found in sugarcane juice, milk, fermented foods and human samples [17]. It has already been stated that Weissella kimchi PL9023 is a potential probiotic for women because the species produces high amount of hydrogen peroxide (H 2 O 2 ) amongst most of the LAB and it has been reported that the species inhibit the growth and the adherence of the vaginal isolates of Candida albicans, Escherichia coli, Staphylococcus aureus and Streptococcus agalacitiae [11].…”

Section: Disscussionsmentioning

confidence: 99%

Antibacterial Activity of Weissella confusa Isolated From Vaginal Swab of Indian Women

2017

IJACEBS

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Abstract-Weissella confusa, a lactic acid producing bacteria (LAB), is known to occur in the human samples of breast milk, vaginal fluids, saliva and faeces. The species is known to be a probiotic microorganism due to its ability to control the growth of the pathogenic microbes capable of causing food borne diseases. The isolate reported in this study showed high antimicrobial activity against Bacillus subtilis (MTCC 736), Escherichia coli (MTCC 9492), Pseudomonas aeruginosa (MTCC 3541), Proteus mirabilis (MTCC 425), Proteus vulgeris (MTCC 771) and Staphylococcus aureus (MTCC 3160). Additionally, the isolated microbe was resistant to many of the commonly used antibiotics and hence can be used to develop formulations. Thus, the isolated organism may be explored as a probiotic candidate by local administration via suppositories for the prevention and treatment of vaginal infections.

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“…Weissella confusa (formerly Lactobacillus confusus) has been isolated from a variety of sources: sugar cane, carrot juice, milk, fermented foods and beverages, and human and animal samples (2,3,6,9). It is more particularly found in many fermented cereals and vegetables (2,3,6).…”

mentioning

confidence: 99%

Genome Sequence of Weissella confusa LBAE C39-2, Isolated from a Wheat Sourdough

et al. 2012

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Weissella confusa: a rare cause of vancomycin-resistant Gram-positive bacteraemia

Cited by 33 publications

References 17 publications

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

Antibacterial Activity of Weissella confusa Isolated From Vaginal Swab of Indian Women

Genome Sequence of Weissella confusa LBAE C39-2, Isolated from a Wheat Sourdough

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