Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25°C and 37°C

Jahan, Musarrat; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2013.11.002

Cited by 37 publications

(40 citation statements)

References 35 publications

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“…In this context, all E. faecalis strains analyzed in this work were able to form biofilms on polystyrene surfaces. Similar results have been reported before for enterococci strains from raw milk and fermented meat Jahan and Holley (2014). Similarly, many of the tested Staphylococcus strains exhibited a moderate to strong capacity to form biofilms.…”

Section: Discussionsupporting

confidence: 89%

Diversity and biofilm-forming capability of bacteria recovered from stainless steel pipes of a milk-processing dairy plant

Cherif-Antar

Moussa–Boudjemâa

Didouh

et al. 2015

Dairy Sci. & Technol.

105

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Bacteria may adhere to and develop biofilm structures onto dairy surfaces trying to protect themselves from adverse conditions such as pasteurization and CIP processes. Thus, biofilms are considered common sources of food contamination with undesirable bacteria. The purpose of this study was to evaluate the diversity of the microbiota attached to stainless steel surfaces in pre-and post-pasteurization pipe lines of a milk-processing plant. Seventy Gram-positive isolates were identified as Enterococcus faecalis (33), Bacillus cereus (26), Staphylococcus hominis (8), Staphylococcus saprophyticus (2), and Staphylococcus epidermidis-Staphylococcus aureus (1) species. Fifty-five Gram-negative isolates were identified to the species Escherichia coli (18), Klebsiella pneumoniae (13), Acinetobacter calcoaceticus (6), Serratia marcescens (6), Enterobacter spp. (5), Pseudomonas aeruginosa (4), Escherichia vulneris (2), and Proteus mirabilis (1). Fifty-five different strains were detected by the RAPD technique. These were subjected to an in vitro assay to evaluate their biofilm-forming capability. E. faecalis (7), A. calcoaceticus (4), K. pneumoniae (3), S. hominis (3), and P. aeruginosa (2) were the species in which more biofilm producer strains were encountered. The adhered microbiota was also assessed by the PCR-DGGE culture-independent technique. This analysis revealed a greater bacterial diversity than that revealed by culturing methods. In this way, in addition to the bacteria detected by culturing, DNA bands belonging to the genera Chrysobacterium and Streptomyces were also identified. This study emphasizes that knowledge of attached Dairy Sci. & Technol. (2016) 96:27-38 DOI 10.1007

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Section: Discussionsupporting

confidence: 89%

Diversity and biofilm-forming capability of bacteria recovered from stainless steel pipes of a milk-processing dairy plant

Cherif-Antar

Moussa–Boudjemâa

Didouh

et al. 2015

Dairy Sci. & Technol.

105

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“…cocci from Istrian cheese, cytolysin components (cylM, cylB and cylA) were present in 51.14, 15.34 and 19.88 % of strains respectively, which is high in comparison with other studies (44,46).…”

Section: Safety Issuesmentioning

confidence: 54%

“…Virulence traits involved in the production of the cytolysin (cylA, cylB and cylM) are one of the most studied virulence traits associated with enterococci and are usually detected in low number of isolates (46). Of all entero- …”

Section: Safety Issuesmentioning

confidence: 99%

Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

Fuka

Maksimović

Tanuwidjaja

et al. 2017

Food Technol. Biotechnol.

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SummaryIn this study, prevalence, biotechnological and safety profi les of 588 Enterococcus isolates isolated from raw milk and Istrian cheese during diff erent stages of ripening were analyzed. Despite the low and variable presence of enterococci in milk ((3.65±2.93) log CFU/mL), highly comparable enterococcal populations were established aft er 30 days of cheese ripening ((7.96±0.80) log CFU/g), confi rming Enterococcus spp. as a major part of the core microbiota of Istrian cheese. The dominant species were E. faecium (53.8 %) and E. faecalis (42.4 %), while minor groups, consisting of E. durans (2.84 %) and E. casselifl avus (0.95 %), also occurred. A pronounced intraspecies variability was noticed based on molecular fi ngerprinting, with 35 strains (genotypes) detected. Most of the genotypes were farm-specifi c with one third being shared between the farms. This genotype variability refl ected particular diff erences of Istrian cheese production, mainly variable salt concentration, ripening temperature and air humidity as well as microclimatic or vegetation conditions. There was considerable variation between the strains of the same species regarding wide range of biotechnologically important traits as well as their ability to survive in simulated gastrointestinal conditions. A considerable number of strains were resistant to critically important antibiotics such as tetracycline (43.56 %), erythromycin (35.79 %) and vancomycin (23.48 %). Polymerase chain reaction-based detection did not identify any of the common genetic determinants for vancomycin and erythromycin resistance; for tetracycline tetM gene was detected. The presence of virulence genes including agg, efaAfs, gelE, cylM, cylB, cylA, esp, efaAfm, cob and cpd was frequently recorded, especially among E. faecalis strains.

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“…Tolerance to environmental extremes explains their survival during processing of cooked and uncooked cured meats and their ability to multiply during fermentations (Hugas et al, 2003;Simpson et al, 1994). This high survival capacity in changing environments such as food might be explained in part by their capacity to form biofilms (Creti et al, 2004;Jahan and Holley, 2014;Tendolkar et al, 2006). Gazzola et al (2012) found that tetracycline and erythromycin resistance genes resident on plasmids in a clinical isolate of E. faecalis were transferred with high frequency to other enterococci and bacterial genera present during raw fermented dry sausage ripening.…”

Section: Introductionmentioning

confidence: 99%

Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

Jahan

Zhanel

Sparling

et al. 2015

International Journal of Food Microbiology

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Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25°C and 37°C

Cited by 37 publications

References 35 publications

Diversity and biofilm-forming capability of bacteria recovered from stainless steel pipes of a milk-processing dairy plant

Diversity and biofilm-forming capability of bacteria recovered from stainless steel pipes of a milk-processing dairy plant

Characterization of Enterococcal Community Isolated from an Artisan Istrian Raw Milk Cheese: Biotechnological and Safety Aspects

Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

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