Streptococcus infantarius sp. nov., Streptococcus infantarius subsp. infantarius subsp. nov. and Streptococcus infantarius subsp. coli subsp. nov., isolated from humans and food.

Schlegel, L.; Grimont, Francine; Collins, M. D.; Regnault, Béatrice; Grimont, Patrick A. D.; Bouvet, Anne

doi:10.1099/00207713-50-4-1425

Cited by 104 publications

(90 citation statements)

References 35 publications

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“…According to Winn et al (2008), S. lutetiensis is a reclassification of S. infantariuis subsp. coli, which belongs to the S. bovis/Streptococcus equinus bacterial complex (Pacini, Cariolato, Andrighetto, & Lombardi, 2006;Schlegel et al, 2000). Members of the Streptococcus genus were also found in other studies carried out with Coalho cheese in Pernambuco (Guedes Neto, 2008) and in Ceará (Albuquerque, 2010), in Brazil.…”

Section: Discussionmentioning

confidence: 59%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

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Coalho cheese is a traditional dairy product from the northeast of Brazil, which is currently commercialized in other regions of the country and even abroad. The pasteurization process eliminates most of the lactic acid bacteria (LAB), which are responsible for the specific characteristics of the cheese such as taste or aroma. This work aimed to identify the LAB present in different artisanal Coalho cheeses produced in the 'Sertão' region of the State of Paraíba, northeast of Brazil. The LAB populations showed some diversity comprehending species of the genus Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc and Weissella. Different prevailing LAB species were found in different micro-regions of the Sertão region of the State of Paraíba, indicating that local environmental conditions, animal genetics and cheese production characteristics may influence the milk and the cheese microbial populations.Identificación de bacterias lácticas aislado de queso Coalho artesanal producidos en el Nordeste Brasileño RESUMEN Queso Coalho es un producto lácteo tradicional del Nordeste de Brasil, que se comercializa actualmente en otras regiones del país y incluso del extranjero. El proceso de producción utiliza la leche no pasteurizada, que puede ser una fuente de microorganismos patógenos en contraste con el proceso de producción industrial que favorece el uso de la leche pasteurizada. El proceso de pasteurización elimina la mayor parte de las bacterias de ácido láctico (LAB), que son responsables por las características específicas del queso como el sabor o el aroma. Este estudio tuvo como objetivo identificar las LAB presente en diferentes quesos Coalho artesanales producidos en la región Sertão del Estado de Paraíba, Nordeste de Brasil. Las poblaciones de LAB mostraron una cierta comprensión de la diversidad del género Lactococcus, Enterococcus, Streptococcus, Lactobacillus, Leuconostoc y Weissella. Las diferentes especies predominantes de LAB fueron encontradas en diferentes microrregiones del Sertão de Paraíba, lo que indica que las condiciones ambientales locales, la genética de los animales y las características de producción de queso pueden influir en la leche y las poblaciones microbianas del queso. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 59%

Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast

Medeiros

Araújo

Neto

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…infantarius and S. infantarius subsp. coli that we described previously (Schlegel et al, 2000). This species demonstrates limited DNA-DNA hybridization with and an elevated percentage of divergence from the subspecies of S. gallolyticus.…”

Section: Discussionmentioning

confidence: 94%

“…However, S. lutetiensis exhibits both phenotypic and genetic similarity to S. infantarius subsp. coli (Schlegel et al, 2000), and preliminary results show a close relationship between S. pasteurianus and S. gallolyticus.…”

Section: Introductionmentioning

confidence: 97%

“…Another medically important species, Streptococcus infantarius (Bouvet et al, 1997;Schlegel et al, 2000), two other novel species isolated from dairy products, Streptococcus macedonicus and Streptococcus waius (Flint et al, 1999), and S. suis (Kilpper-Bälz & Schleifer, 1987) have not been included in these conventional schemes. Our laboratory has conducted genotypic studies on strains of S. bovis biotype II.1 (mannitol-and b-glucuronidase-negative and a-galactosidase-positive).…”

Section: Introductionmentioning

confidence: 99%

“…Our results have shown that S. bovis biotype II.1 includes strains belonging to DNA group 1 of Farrow et al (1984), whereas the strains of S. infantarius subsp. infantarius, which have a closely related phenotype, belong to DNA group 4 (Bouvet et al, 1997;Schlegel et al, 2000). Strains of S. bovis/S.…”

Section: Introductionmentioning

confidence: 99%

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