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

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

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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Favaro, Lorenzo Basaglia, Marina Casella, Sergio Hue, Isabelle Dousset, Xavier Gombossy de Melo Franco, Bernadette Dora Todorov, Svetoslav Dimitrov
Description	Author Affiliation: Favaro L ( Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: lorenzo.favaro@unipd.it.)
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 - and ß-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.
File Format	HTM / HTML
ISSN	07400020
Volume Number	38
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2014-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Anti-bacterial Agents Pharmacology Bacteriocins Biosynthesis Cheese Microbiology Enterococcus Faecium Metabolism Bacterial Proteins Genetics Chemistry Isolation & Purification Listeria Monocytogenes Drug Effects Salts Analysis Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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