In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey

Özkan, Edibe Rabia; Demırcı, Talha; Akın, Nihat

doi:10.1016/j.lwt.2021.110908

Cited by 35 publications

(21 citation statements)

References 54 publications

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“…However, this requirement appears not to apply regarding the presence of the esp gene (previously correlated with pathogenesis) in food (dairy) Enterococcus strains: this gene mostly associates with the genes involved in adhesion properties and biofilm formation, implicating their beneficial probiotic role in gut colonization as probiotics, rather than with the virulence traits [45,47]. Accordingly, E. faecium 894 from artisanal goatskin casing Turkish Tulum cheese was shown to be a probiotic candidate strain for further in vivo studies, although it harbored asa1, gelE, and cylA genes [48]. Notably, the cytolysin gene was also detected in our m-Ent+ E. durans KE108 strain genotype (Table 1).…”

Section: Discussionmentioning

confidence: 96%

“…The in vitro phenotypic susceptibility of cheese isolates of the E. faecium/durans genomic group to different antibiotic groups is also a strongly strain-specific trait that displays major variations from country to country, from the raw materials to the final cheese product, and between cheese varieties and research studies. Overall, apart from their susceptibility to vancomycin discussed above, most dairy isolates of E. faecium are also generally susceptible to ampicillin, chloramphenicol, gentamicin, penicillin, and tetracycline [39,43,44,47,48]. However, many E. faecium strains that display resistance to gentamicin, penicillin, and mainly tetracycline and present the respective antibiotic resistance genes occur in traditional cheeses [20,41,46].…”

Section: Discussionmentioning

confidence: 99%

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Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group

Tsanasidou¹,

Asimakoula

Sameli³

et al. 2021

Microorganisms

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Autochthonous single (Ent+) or multiple (m-Ent+) enterocin-producing strains of dairy enterococci show promise for use as bioprotective adjunct cultures in traditional cheese technologies, provided they possess no pathogenic traits. This study evaluated safety, decarboxylase activity, and enzymatic (API ZYM) activity profiles of nine Ent+ or m-Ent+ Greek cheese isolates previously assigned to four distinct E. faecium (represented by the isolates KE64 (entA), GL31 (entA), KE82 (entA-entB-entP) and KE77 (entA-entB-entP-bac31)) and two E. durans (represented by the isolates KE100 (entP) and KE108 (entP-bac31-cyl)) strain genotypes. No strain was β-hemolytic or harbored vanA and vanB or the virulence genes agg, ace, espA, IS16, hyl, or gelE. All strains were of moderate to high sensitivity to ampicillin, ciprofloxacin, chloramphenicol, erythromycin, gentamicin, penicillin, tetracycline, and vancomycin, except for the E. faecium KE64 and KE82 strains, which were resistant to erythromycin and penicillin. All cheese strains showed moderate to strong esterase-lipase and aminopeptidase activities and formed tyramine, but none formed histamine in vitro. In conclusion, all Ent+ or m-Ent+ strain genotypes of the E. faecium/durans group, except for the cyl-positive E. durans KE108, were safe for use as adjunct cultures in traditional Greek cheeses. Further in situ biotechnological evaluations of the strains in real cheese-making trials are required.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group

Tsanasidou¹,

Asimakoula

Sameli³

et al. 2021

Microorganisms

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“…In E. faecalis and E. faecium isolates from cheese, gelE has been frequently found [102,142,152,166,203,235,[274][275][276][277]280,282]. The reported prevalence of Cyl determinants was lower than that of gelE in these two species [142,152,203], and presence of hyl was even rarer [203]. Studies on the carriage of genetic determinants for Cyl, Gel and Hyl by non-faecium, non-faecalis strains are scarce.…”

Section: Virulence Determinants In Enterococci From Foodsmentioning

confidence: 99%

“…Due to their emulsifying, thickening, and anti-syneresis properties, these EPS can modify the texture and rheological properties of cheese [201]. The ability to produce EPS has been reported in enterococci from artisanal cheeses [202,203], and could be a positive trait for their use as adjunct cultures, especially in low-fat products [204].…”

Section: The Technological Roles and Potentialities Of Enterococci Inmentioning

confidence: 99%

“…In most such studies, E. faecalis strains were found to carry a much higher number of genetic virulence determinants than E. faecium strains, both in clinical [258,264,271,272] and food strains [261,263,264,272], including those from traditional cheeses [102,271,273,274]. In many studies, genes that encode for adhesion factors (e.g., asa1/agg, esp and efaA) were highly prevalent among E. faecalis isolates from cheeses [152,154,166,[274][275][276][277][278] but could also be found in E. faecium isolates [102,203,276,[278][279][280]. Much fewer studies exist on the prevalence of these genetic determinants in other enterococcal species isolated from cheeses.…”

Section: Virulence Determinants In Enterococci From Foodsmentioning

confidence: 99%

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Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Dapkevicius

Sgardioli

Câmara

et al. 2021

Foods

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As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.

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Mineral composition, the profile of phenolic compounds, organic acids, sugar and in vitro antioxidant capacity, and antimicrobial activity of organic extracts of Juniperus drupacea fruits

Akbulut

2023

Food Science & Nutrition

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Juniperus drupacea fruit is widely used in traditional and complementary medicine in Turkey for the treatment of different diseases in various forms such as molasses and tar. This study was carried out to evaluate the phenolic compounds, organic acid, sugar, and macro‐ and micromineral distributions of methanol and water extracts of J. drupace fruit, as well as their antioxidant and antimicrobial potential. For this purpose, total phenolic content by spectrophotometer, phenolics, organic acids, and sugars distributions by HPLC in extracts of J. drupacea fruits, and macro‐ and micromineral element content by ICP‐AES in fruit were determined. 2,2‐diphenyl‐l‐picrylhydrazyl assay (DPPH assay) was used to evaluate in vitro antioxidant activity in extracts. The antimicrobial potential of J. drupacea fruit methanol extract against some gram‐positive and gram‐negative pathogenic bacteria was evaluated using disk diffusion and minimum inhibitory concentration (MIC) methods. The potassium macroelement and the iron microelement were found at high content in J. drupacea fruit. The total phenolic content in the methanol extracts was higher than the water extracts. Among the individual phenolic compounds, catechin, a flavonoid that was the highest in both extractions, was determined as 300.49 μg/g in methanol extract and 314.88 μg/g in water extract. DPPH scavenging activity was higher in methanol extracts. While the methanol extract of J. drupacea had no‐inhibitory effect on the gram‐negative bacteria tested, it exhibited a strong inhibition on the gram‐positive bacteria Listeria innocua, Listeria monocytogenes, Staphylococcus carnosus, and Enterococcus faecalis.

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In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey

Cited by 35 publications

References 54 publications

Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group

Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the Enterococcus faecium/durans Group

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Mineral composition, the profile of phenolic compounds, organic acids, sugar and in vitro antioxidant capacity, and antimicrobial activity of organic extracts of Juniperus drupacea fruits

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