Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses
Braz. j. microbiol
;
46(1): 237-249, 05/2015. tab, graf
Artigo
em Inglês
| 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.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Queijo
/
Enterococcus faecium
/
Inocuidade dos Alimentos
/
Manipulação de Alimentos
País/Região como assunto:
América do Sul
/
Brasil
Idioma:
Inglês
Revista:
Braz. j. microbiol
Assunto da revista:
Microbiologia
Ano de publicação:
2015
Tipo de documento:
Artigo
/
Documento de projeto
País de afiliação:
Brasil
Instituição/País de afiliação:
Agroindústria de Alimentos/BR
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