Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses

Detalhes bibliográficos
Autor(a) principal: Santos,Karina Maria Olbrich dos
Data de Publicação: 2015
Outros Autores: Vieira,Antônio Diogo Silva, Salles,Hévila Oliveira, Oliveira,Jacqueline da Silva, Rocha,Cíntia Renata Costa, Borges,Maria de Fátima, Bruno,Laura Maria, Franco,Bernadette Dora Gombossy de Melo, Todorov,Svetoslav Dimitrov
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237
Resumo: This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results.
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spelling Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheesesEnterococcus faeciumprobiotic propertiestechnological propertiesvirulence factorsantibiotic resistanceThis study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results.Sociedade Brasileira de Microbiologia2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237Brazilian Journal of Microbiology v.46 n.1 2015reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-838246120131245info:eu-repo/semantics/openAccessSantos,Karina Maria Olbrich dosVieira,Antônio Diogo SilvaSalles,Hévila OliveiraOliveira,Jacqueline da SilvaRocha,Cíntia Renata CostaBorges,Maria de FátimaBruno,Laura MariaFranco,Bernadette Dora Gombossy de MeloTodorov,Svetoslav Dimitroveng2015-10-27T00:00:00Zoai:scielo:S1517-83822015000100237Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2015-10-27T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
title Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
spellingShingle Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
Santos,Karina Maria Olbrich dos
Enterococcus faecium
probiotic properties
technological properties
virulence factors
antibiotic resistance
title_short Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
title_full Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
title_fullStr Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
title_full_unstemmed Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
title_sort Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
author Santos,Karina Maria Olbrich dos
author_facet Santos,Karina Maria Olbrich dos
Vieira,Antônio Diogo Silva
Salles,Hévila Oliveira
Oliveira,Jacqueline da Silva
Rocha,Cíntia Renata Costa
Borges,Maria de Fátima
Bruno,Laura Maria
Franco,Bernadette Dora Gombossy de Melo
Todorov,Svetoslav Dimitrov
author_role author
author2 Vieira,Antônio Diogo Silva
Salles,Hévila Oliveira
Oliveira,Jacqueline da Silva
Rocha,Cíntia Renata Costa
Borges,Maria de Fátima
Bruno,Laura Maria
Franco,Bernadette Dora Gombossy de Melo
Todorov,Svetoslav Dimitrov
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Santos,Karina Maria Olbrich dos
Vieira,Antônio Diogo Silva
Salles,Hévila Oliveira
Oliveira,Jacqueline da Silva
Rocha,Cíntia Renata Costa
Borges,Maria de Fátima
Bruno,Laura Maria
Franco,Bernadette Dora Gombossy de Melo
Todorov,Svetoslav Dimitrov
dc.subject.por.fl_str_mv Enterococcus faecium
probiotic properties
technological properties
virulence factors
antibiotic resistance
topic Enterococcus faecium
probiotic properties
technological properties
virulence factors
antibiotic resistance
description This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens. Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results.
publishDate 2015
dc.date.none.fl_str_mv 2015-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100237
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1517-838246120131245
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.46 n.1 2015
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
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