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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

Texto completo
Autor(es):
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]
Número total de Autores: 7
Afiliação do(s) autor(es):
[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
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: FOOD MICROBIOLOGY; v. 38, p. 228-239, APR 2014.
Citações Web of Science: 47
Resumo

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)

Processo FAPESP: 12/11571-6 - Compreendendo o mecanismo de ação de bacteriocinas de bactérias láticas contra Listeria monocytogenes em alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Pesquisador Visitante - Internacional