Safety assessment and functional properties of four enterococci strains isolated from regional Argentinean cheese

Martino, Gabriela Paula; Espariz, Martín; Nizo, Gabriel Gallina; Esteban, Luis; Blancato, Víctor Sebastián; Magni, Christian

doi:10.1016/j.ijfoodmicro.2018.04.012

Cited by 16 publications

(14 citation statements)

References 61 publications

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“…The findings of antibiotic susceptibility are highly similar to previous reports that have also shown the absence of strong resistance against various antibiotics from natural fermented sources [ 31 ]. Recently, probiotic bacterial strains from the genus Enterococcus were isolated from an Argentinean cheese, and their application as a starter culture for the production of cheese was suggested [ 32 ]. Probiotic bacteria were isolated from unfermented and fermented products of animal origin, such as honey, fish, seafood, and raw cured cold meats [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

et al. 2020

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In recent years, studies have focused on the therapeutic properties of probiotics to eliminate pathogenic microorganisms associated with various diseases. Lactobacilli are important probiotics groups that have been found to possess many health-promoting activities. This study was carried out to isolate LactobacillusreuteriLR12 and L. lactisLL10 from pineapple puree. The invitro analysis to evaluate probiotic characteristics of the isolated bacteria included survival in bile and acid tolerance. The cell-free supernatant of L. reuteri LR12 was effective against various pathogenic bacteria and fungi compared with L. lactisLL10. These two bacterial strains have strong anti-biofilm activity (100%) against Enterococcus faecalis, Staphylococcus aureus, and Bacillus cereus. The bacterial strains exhibited adhesion properties to HT-29 cells (human colorectal adenocarcinoma). These bacteria showed DPPH- (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical scavenging activity, scavenging of hydroxyl radical activity, superoxide radical scavenging activity, and reducing power activity in the range of 72% ± 3%to 89.3% ± 1.7%, 64% ± 2.7%to 66.8% ± 1.5%, 59.8% ± 4.1%to 63.8% ± 2.1%, and 60.4% ± 1.8%to 66.1% ± 3.3%, respectively. Pineapple puree was used as the starter culture with milk for 2 days for yogurt preparation. Pineapple puree increased flavor and showed the physicochemical properties of yogurt. The finding of the sensory evaluation revealed no significant change compared with the control, except the appearance of yogurt. These findings show that Lactobacilli and pineapple puree have potential use in various probiotic preparations for the fermentation industry.

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Section: Resultsmentioning

confidence: 99%

Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

et al. 2020

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“…Kalhotka et al [140] investigated the decarboxylase activity of enterococci isolated from goat milk and found that all the tested strains, identified as Enterococcus mundtii , E. faecium and E. durans , showed significant tyrosine and arginine decarboxylase activity, in relation to temperature and time of incubation. Martino et al [141] studied safety features of four enterococcal strains isolated from a regional Argentinean cheese founding that these strains possessed tdc gene cluster, even if only two of four strains gave a positive result in Bover-Cid and Holzapfel decarboxylase screening medium [142]. These authors hypothesized the possibility that this pathway was not active, although all the strains possessed the complete decarboxylase cluster.…”

Section: Main Lab Involved In Ba Production In Fermented Foodsmentioning

confidence: 99%

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri

Montanari

Gardini

et al. 2019

Foods

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Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

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“…Gene context analysis of Enterococcus genus representative strains revealed that Type I citrate metabolism cluster is present only in E . faecium [ 8 , 36 ], E . ratii and E .…”

Section: Resultsmentioning

confidence: 99%

Implications of the expression of Enterococcus faecalis citrate fermentation genes during infection

et al. 2018

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Citrate is an ubiquitous compound in nature. However, citrate fermentation is present only in a few pathogenic or nonpathogenic microorganisms. The citrate fermentation pathway includes a citrate transporter, a citrate lyase complex, an oxaloacetate decarboxylase and a regulatory system. Enterococcus faecalis is commonly present in the gastro-intestinal microbiota of warm-blooded animals and insect guts. These bacteria can also cause infection and disease in immunocompromised individuals. In the present study, we performed whole genome analysis in Enterococcus strains finding that the complete citrate pathway is present in all of the E. faecalis strains isolated from such diverse habitats as animals, hospitals, water, milk, plants, insects, cheese, etc. These results indicate the importance of this metabolic preservation for persistence and growth of E. faecalis in different niches. We also analyzed the role of citrate metabolism in the E. faecalis pathogenicity. We found that an E. faecalis citrate fermentation-deficient strain was less pathogenic for Galleria mellonella larvae than the wild type. Furthermore, strains with deletions in the oxaloacetate decarboxylase subunits or in the α-acetolactate synthase resulted also less virulent than the wild type strain. We also observed that citrate promoters are induced in blood, urine and also in the hemolymph of G. mellonella. In addition, we showed that citrate fermentation allows E. faecalis to grow better in blood, urine and G. mellonella. The results presented here clearly indicate that citrate fermentation plays an important role in E. faecalis opportunistic pathogenic behavior.

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Safety assessment and functional properties of four enterococci strains isolated from regional Argentinean cheese

Cited by 16 publications

References 61 publications

Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Implications of the expression of Enterococcus faecalis citrate fermentation genes during infection

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