Probiotic potential, antimicrobial and antioxidant activities of Enterococcus durans strain LAB18s

Prevalence and characterization of Enterococcus spp. isolated from Brazilian foods

Molecular Techniques in Food Fermentation: Principles and Applications.- Dairy Products.- Fermented Meat Products.- Sourdough Fermentations.- Vegetable Fermentations.- Wine Fermentation.- Beer Production.- Other Fermentations.- Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities.- Bioinformatics for DNA Sequence-based Microbiota Analyses.- Role of Bacterial 'Omics' in Food Fermentation.

/pdf/molecular-techniques-in-the-microbial-ecology-of-fermented-5auk85kp7o.pdf

Molecular techniques in the microbial ecology of fermented foods

Occurrence of virulence factors and antibiotic resistances in Enterococcus faecalis and Enterococcus faecium collected from dairy and human samples in North Italy

Prevalence and characterization of antibiotic resistant Enterococcus faecalis in French cheeses.

Aims: To identify enterococci isolated from sheep milk cheese – bryndza, and to compare differences in the composition of enterococcal microflora affected by the season, and to evaluate the potential presence of vancomycin resistance and virulence determinants.



Methods and Results:  Bacterial strains were isolated during analysis of bryndza cheese and identified on the genus and species level by phenotypic methods and with commercial biochemical sets. The identification of the species, Enterococcus faecium, Ent. durans and Ent. faecalis, was confirmed by PCR using species-specific primers for ddl genes. PCR was also used for assessment of presence of vanA and vanB genes and virulence determinants gelE, agg and cytolysin genes namely: cylLL, cylLS, cylM, cylB and cylA. Among 308 Enterococcus sp. strains, 177 isolates were proved to be Ent. faecium, 59 to be Ent. durans and 41 to be Ent. faecalis. Vancomycin resistance genes vanA and vanB were not detected. Agar plate testing confirmed their absence. Gene gelE, however, was found in 20 Ent. faecalis isolates, but only 13 of them showed gelatinase-positive phenotype. Seven isolates had five cytolysin genes, but none of the isolates exhibited a positive haemolytic phenotype. Four isolates possessed the agg gene. The prevalence of Ent. faecium species was highest in samples from the winter season harvest.



Conclusions: Ent. faecium is the dominant enterococcal species in bryndza cheese and the most prevalent in the winter season product. None of the Enterococcus sp. strains was proved to have vanA or vanB genes and the vancomycin resistance.



Significance and Impact of the Study:  To our knowledge, this is the first report of enterococcal microflora in bryndza cheese and its evaluation for the presence of vanA and vanB genes as well as virulence determinants.

/pdf/identification-and-characterization-of-enterococci-from-k7u1fey18p.pdf

Identification and characterization of enterococci from bryndza cheese.

Genetic diversity of Enterococcus faecium isolated from Bryndza cheese

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Identification and characterization of enterococci from bryndza cheese.

Genetic diversity of Enterococcus faecium isolated from Bryndza cheese