Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli

Tosoni, Natara Fávaro; Perini, Hugo Felix; Terra, Márcia Regina; Katsuda, Marly Sayuri; Furlaneto, Márcia Cristina; Furlaneto-Maia, Luciana

doi:10.1590/0103-8478cr20190297

Cited by 10 publications

(7 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These values did not differ from those for enterocins produced in MRS, thus emphasizing the viability of using other culture components for enterocin production. Similar inhibition was demonstrated with Escherichia coli STEC (Tosoni et al, 2019).…”

Section: Resultssupporting

confidence: 78%

See 1 more Smart Citation

Soybean flour as a substrate to obtain Enterococcus durans bacteriocins

Bússolo

Souza

et al. 2022

Ciênc. agrotec.

View full text Add to dashboard Cite

Natural preservatives, such as enterocins, have been the focus of several studies for use in the food industry. However, the commercial media used to obtain enterocins are still expensive, presenting a disadvantage for large-scale production. In this study was developed four formulations of culture media containing soybean flour for obtaining Enterococcus durans enterocins. The antilisterial activity of E. durans MF5 enterocins obtained in soybean and MRS media (control) was characterized, with Listeria monocytogenes CLIP2032 and L. innocua CLIP12612 as the bacterial strains. The growth of E. durans (CFU/mL) was significantly affected by the incubation time in the soybean and MRS media (p <0.05), but the composition of the media did not affect the cell development of the enterocin-producing microorganism. When evaluating the genes encoding enterocin synthesis, positive results were obtained for enterocin A, B, P, and X. When treated with proteolytic enzymes (α-chymotrypsin, protease, and proteinase-K), enterocin was inactivated, confirming its protein character. The antilisterial activity of the enterocins obtained in soybean media was up to 6,400 AU mL-1. Enterocins from soybean media M1 and M2 showed antibacterial activity at a concentration of 1 mg/mL after 6 h incubation. Thus, we show that culture media formulated with soybean flour are promising substrates for enterocin production that would allow the protocol to be expanded on a large scale.

show abstract

Section: Resultssupporting

confidence: 78%

“…The enterocin-producing isolate used was E. durans MF5 (Tosoni et al, 2019). The indicator bacteria used were L. monocytogenes CLIP2032 and L. innocua CLIP12612.…”

Section: Biological Materialsmentioning

confidence: 99%

Soybean flour as a substrate to obtain Enterococcus durans bacteriocins

Bússolo

Souza

et al. 2022

Ciênc. agrotec.

View full text Add to dashboard Cite

show abstract

“…Many enterococci simultaneously synthesize several bacteriocins active against a number of pathogens and could be good candidates for use as antibiotic replacements or food preservatives [32,147]. Numerous literature data report a strong antimicrobial action of certain E. durans, E. faecium, and E. faecalis strains against one or more pathogenic bacteria, indicating that natural dairy enterococcal isolates produce enterocins with a broad spectrum of activity [14,15,19,68,[148][149][150][151].…”

Section: Probiotic Potential Of Enterococcus Sppmentioning

confidence: 99%

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

Terzić-Vidojević

Veljović

Popović

et al. 2021

Foods

View full text Add to dashboard Cite

The present study is focused on the safety, technological characteristics, and probiotic evaluation of Enterococcus species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert it to various aromatic compounds. Long-ripened cheeses therefore have a specific flavor that makes them different from cheeses produced from thermally treated milk with commercial starter cultures. In addition, enterococci are producers of bacteriocins effective against spoilage and pathogenic bacteria, so they can be used as food preservatives. However, the use of enterococci in the dairy industry should be approached with caution. Although originating from food, enterococci strains may carry various virulence factors and antibiotic-resistance genes and can have many adverse effects on human health. Still, despite their controversial status, the use of enterococci in the food industry is not strictly regulated since the existence of these so-called desirable and undesirable traits in enterococci is a strain-dependent characteristic. To be specific, the results of many studies showed that there are some enterococci strains that are safe for use as starter cultures or as probiotics since they do not carry virulence factors and antibiotic-resistance genes. These strains even exhibit strong health-promoting effects such as stimulation of the immune response, anti-inflammatory activity, hypocholesterolemic action, and usefulness in prevention/treatment of some diseases.

show abstract

“…Enterocin Enterococcus faecalis KT11 mampu menghambat pertumbuhan bakteri Gram positif dan Gram negative seperti Klebsiella pneumoniae, Bacillus subtilis NRRL-NRS744, Pseudomonas aeruginosa, Staphylococcus aureus dan Staphylococcus epidermidis [22]. Enterocins Enterococcus durans MF5 dapat menghambat pertumbuhan Shiga-like toxin-producing Escherichia coli (STEC) [23] dan enterocin K2B1 yang dihasilkan oleh E. faecalis K2B1 dapat menghambat pertumbuhan S. aureus, B. cereus dan P. aeruginosa [8]. Beberapa jenis enterocin serta pemanfaatannya dalam bidang industri dapat terlihat pada Tabel 2.…”

Section: Enterococcusunclassified

Review : Enterocyn from Enterococcus Genus as a Probiotic, Antimicrobial and Biopreservative

Alang¹

2020

Pharmauho

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) is agras, produces antimicrobial compounds called bacteriocin. It can reduce its dependence on antibiotic use. Enterococcus is one of member LA.B. This bacterium has a short and paired chain shape and produces bacteriocin called enterocin. This compound can inhibit the growth of pathogenic microbes that cause disease and food spoilage, so that it can be used as an antimicrobial and biopreservative and also as a probiotic candidate. The use of Enterococcus as a probiotic and biopreservative is often disputed. However, some studies suggest that cases of bacteremia and urinary tract infections by the genus only occur in people who have immune compromised and enterococcus that have been resistant to vancomycin.

show abstract

Antimicrobial activity of enterocin obtained from Enterococcus durans on Shiga-like toxin-producing Escherichia coli

Cited by 10 publications

References 36 publications

Soybean flour as a substrate to obtain Enterococcus durans bacteriocins

Soybean flour as a substrate to obtain Enterococcus durans bacteriocins

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns

Review : Enterocyn from Enterococcus Genus as a Probiotic, Antimicrobial and Biopreservative

Contact Info

Product

Resources

About