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

Brazilian Journal of Microbiology

Karina Maria Olbrich Dos Santos¹  Antônio Diogo Silva Vieira¹  Hévila Oliveira Salles¹  Jacqueline Da Silva Oliveira¹  Cíntia Renata Costa Rocha¹  Maria De Fátima Borges¹  Laura Maria Bruno¹  Bernadette Dora Gombossy De Melo Franco¹  Svetoslav Dimitrov Todorov¹ 

关键词: Enterococcus faecium;    probiotic properties;    technological properties;    virulence factors;    antibiotic resistance;   

DOI  :  10.1590/S1517-838246120131245

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY-NC   
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