Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses

Abstract

This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens . Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results.

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

“…Lactic acid bacteria (LAB) are the main microbial groups involved in spontaneous food fermentations or controlled production process. Due to their importance as an adjunct culture in manufacturing technology (Ahn, Kim, Ahn, et al, ; Ahn, Kim, Chae, et al, ), owing to the contribution to safety, sensory advantages, nutritional and health benefits, LAB have been widely studied (Chen, Liu, Sun, Kong, & Xiong, ; Santos et al, ).…”

“…Probiotics are used to maintain the regulation of gut microbiota. In addition, the technological importance of probiotics is related to the relief of intestinal disorders such as lactose intolerance (Santos et al, ). Nowadays, probiotics can be found on the market in diverse types of food, and they have attracted consumers due to their therapeutic properties (Ahn, Kim, Ahn, et al, ; Ranadheera, Baines, & Adams, ).…”

Molecular screening of beneficial and safety determinants from bacteriocinogenic lactic acid bacteria isolated from Brazilian artisanal calabresa

“…Previous studies reported that different virulence and antibiotic resistance genes can be part of the genome of LAB (Todorov et al, ). Some of these genes are part of natural genome heritage of the majority of Enterococcus spp., part of group of LAB (Çitak et al, ; McBride et al, ; dos Santos et al, ). However, virulence and antibiotics resistance genes can be part of GRAS Lactobacillus spp., Lactococcus spp., Weisella spp, etc LAB genome, present as a results of the bacterial interaction and occur horizontal gene transfer in the past (dos Santos et al, ).…”

“…Some of these genes are part of natural genome heritage of the majority of Enterococcus spp., part of group of LAB (Çitak et al, ; McBride et al, ; dos Santos et al, ). However, virulence and antibiotics resistance genes can be part of GRAS Lactobacillus spp., Lactococcus spp., Weisella spp, etc LAB genome, present as a results of the bacterial interaction and occur horizontal gene transfer in the past (dos Santos et al, ). It is essential that safety of the potential beneficial LAB to be evaluated on strain basis in order to avoid spread of virulence and antibiotics resistance genes.…”

Comparative Genome Analysis Reveals Important Genetic Factors Associated with Probiotic Property inEnterococcus faeciumstrains

“…The genus Enterococcus is one of the diverse and ecologically significant group and members of this genus are ubiquitously distributed in nature viz. animals, human gastrointestinal tract (GIT) and plants (Lam et al 2012; Qin et al 2012; Geldart and Kaznessis 2017; McKenney et al 2016; dos Santos et al 2015; Byappanahalli et al 2012; Rasouli Pirouzian et al 2012). Enterococcus plays an important role in the ripening of cheese products by lipolysis and proteolytic properties leading to the development of aroma and flavour (Rasouli Pirouzian et al 2012).…”