Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
Braz. j. microbiol
;
46(1): 237-249, 05/2015. tab, graf
Article
Dans Anglais
| LILACS
| ID: lil-748255
ABSTRACT
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.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
Sujet Principal:
Fromage
/
Enterococcus faecium
/
Sécurité des aliments
/
Manipulation des aliments
Pays comme sujet:
Amérique du Sud
/
Brésil
langue:
Anglais
Texte intégral:
Braz. j. microbiol
Thème du journal:
Microbiologie
Année:
2015
Type:
Article
/
descriptif de projet
Pays d'affiliation:
Brésil
Institution/Pays d'affiliation:
Agroindústria de Alimentos/BR
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