RESUMO
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.
Assuntos
Queijo/microbiologia , Enterococcus faecium/isolamento & purificação , Enterococcus faecium/fisiologia , Inocuidade dos Alimentos , Manipulação de Alimentos/métodos , Aderência Bacteriana , Brasil , Fenômenos Químicos , Ácidos Cólicos/metabolismo , Ácidos Cólicos/toxicidade , Clostridium perfringens/química , Clostridium perfringens/fisiologia , Enterococcus faecium/química , Escherichia coli/química , Escherichia coli/fisiologia , Trato Gastrointestinal/química , Interações Hidrofóbicas e Hidrofílicas , Inativação Metabólica , Viabilidade Microbiana/efeitos dos fármacos , Reação em Cadeia da Polimerase , Fatores de Virulência/análise , Fatores de Virulência/genéticaRESUMO
The ability of antibiotic resistant E. faecalis and E. faecium isolated from food to form biofilm at different temperatures in the absence or presence of 0.75% glucose was evaluated. A synergistic effect on biofilm at 10 °C, 28 °C, 37 °C and 45 °C and glucose was observed for E. faecalis and E. faecium.