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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Bacteriocinogenic potential and safety evaluation of non-starter Enterococcus faecium strains isolated from home made white brine cheese

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Author(s):
Favaro, Lorenzo [1] ; Basaglia, Marina [1] ; Casella, Sergio [1] ; Hue, Isabelle [2] ; Dousset, Xavier [2] ; Gombossy de Melo Franco, Bernadette Dora [3] ; Todorov, Svetoslav Dimitrov [3]
Total Authors: 7
Affiliation:
[1] Univ Padua, Dept Agron Food Nat Resources Anim & Environm DAF, Agripolis, I-35020 Legnaro, PD - Italy
[2] UMR INRA Secalim 1014 ONIRIS, F-44322 Nantes 3 - France
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food Sci & Expt Nutr, BR-05508000 Sao Paulo - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD MICROBIOLOGY; v. 38, p. 228-239, APR 2014.
Web of Science Citations: 45
Abstract

Four LAB strains, isolated from Bulgarian home made white brine cheese, were selected for their effective inhibition against Listeria monocytogenes. According to their biochemical and physiological characteristics, the strains were classified as members of Enterococcus genus, and then identified as Enterococcus faecium by 16S rDNA sequencing. Their bacteriocin production and inhibitory spectrum were evaluated together with the occurrence of several bacteriocin genes (entA, entB, entP, entL50B). Their virulence potential and safety was assessed both using PCR targeted to the genes gelE, hyl, asa1, esp, cylA, efaA, ace, vanA, vanB, hdc1, hdc2, tdc and odc and by phenotypical tests for antibiotic resistance, gelatinase, lipase, DNAse and alpha- and beta-haemolysis. The E. faecium strains harboured at least one enterocin gene while the occurrence of virulence, antibiotic resistance and biogenic amines genes was limited. Considering their strong antimicrobial activity against L monocytogenes strains, the four E. faecium strains exhibited promising potential as bio-preservatives cultures for fermented food productions. (C) 2013 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/11571-6 - Unravelling the mechanism of action of bacteriocins produced by lactic acid bacteria against Listeria monocytogenes in foods
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Visiting Researcher Grant - International