Slovak Local Ewe’s Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain (original) (raw)
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Bioactive Enterococci Isolated from Slovak Ewes’ Lump Cheese
Scientia Agriculturae Bohemica, 2016
Enterococci are widespread organisms; some of their properties are desired in dairy industry. They can produce antimicrobial proteinaceous substances (enterocins) linked to food biopreservation. This study focused on bioactive
Presence of Enterococci in Raw Cow's Milk and “Puzzone DI Moena” Cheese
Journal of Food Processing and Preservation, 2009
Raw cow's milk and cheese samples collected from factories producing "Puzzone di Moena" located in the alpine province of Trento (northern Italy), were analyzed for their enterococcal content. Presumptive enterococci (Gram positive, catalase negative, coccal shaped and positive for growth on kanamycin aesculin azide) were isolated, verified for their growth in presence of 6.5% NaCl, 40% bile salts and esculin hydrolysis, and analyzed by a genetic polyphasic approach consisting of intergenic spacer (ITS)-polymerase chain reaction (PCR) between the 16S and 23S rRNA genes, denaturing gradient gel electrophoresis (DGGE) of the V3 region of the 16S rRNA gene and a sodA gene-based multiplex PCR. Results showed the presence of Enterococcus faecalis as the main species found in milk and cheese. Enterococcus casseliflavus and Enterococcus durans were also detected in raw milk. In order to exclude clonal relatedness, the isolates were subjected to randomly amplified polymorphic DNA-PCR (RAPD-PCR). Winter cheese was characterized by a higher biodiversity than summer production, both in terms of Enterococcus species and number of strains. No strain was found positive for vancomycin resistance as determined by vanAand vanB-specific PCR. Two strains were shown to be characterized by an anti-Listeria behavior due to bacteriocin-like inhibitory substances (BLIS) production. BLIS producer strains persisted during the ripening of cheese.
Molecular identification and diversity of enterococci isolated from Slovak Bryndza cheese
The Journal of General and Applied Microbiology, 2006
Three hundred and eight presumed enterococcal isolates were recovered from Bryndza, a soft sheep milk cheese. The cheese samples were obtained from five different commercial distributors in Slovakia and were taken at three different seasonal intervals. All isolates were identified to the species level using genotypic tools. Species-specific PCR using ddl genes highlighted the predominance of Enterococcus faecium (176 isolates) and assigned 50 isolates to the species Enterococcus faecalis. The remaining 82 isolates were classified using repetitive element sequence-based polymerase chain reaction (PCR) with primer (GTG) 5-(GTG) 5-PCR, in combination with phenylalanyl-tRNA synthase gene (pheS) sequence analysis and by whole-cell protein analysis (SDS-PAGE). These strains were identified as Enterococcus durans (59 strains), Enterococcus italicus (8 strains), Enterococcus casseliflavus (3 strains), Enterococcus gallinarum (3 strains), Enterococcus hirae (1 strain), and 8 strains were members of the species Lactococcus lactis. Of the seven enterococcal species isolated, three of them, E. durans, E. faecalis and E. faecium were present in all samples studied, with E. faecium as the predominant one. The precise identification of enterococci in Bryndza cheese is an essential step in the process of evaluation of their functional properties which will be further studied and assessed.
The Existence of Enterococcus spp. In Civil Cheese
2020
Received : 09/07/2020 Accepted : 07/09/2020 Enterococcus species with lipolytic and proteolytic properties can pass directly from animal faeces or indirectly from contaminated water, equipment or storage tanks into milk. The present study focused on isolation and identification of Enterococcus species and to determine the microbiological characteristics of traditionally produced civil cheese. TMAB, Coliform, Enterococus and yeastmold counts of 40 civil cheese samples made by traditional method were determined. In addition, Enterococus species was isolated and identified with Vitek2 compact system. total mesophilic aerobic bacteria counts were 8.22 log cfu/g; the number of the number of Enterococci were 5.77 log cfu/g, Coliform bacteria count were of 4.18 log cfu/ g and the number of yeast and mould were 6.35 log cfu/g. It was determined that the isolated 75 Enterococcus strains consisted of 33 Enterococcus faecalis, 23 Enterococcus durans, 12 Enterococcus faecium and 6 Enterococcus ...
2021
The purpose of this research paper was the evaluation of the safety aspects and probiotic potential of six isolates from the genus Enterococcus isolated from traditionally made cheese. The isolates represented part of the unexplored microflora of the cheese. The tolerance of Enterococcus isolates to different gastrointestinal conditions (low pH, the presence of pepsin, pancreatin and bile salts) were investigated. Using the microdilution method, sensitivity to clinically relevant antimicrobial agents (tetracycline, ampicillin, gentamicin, vancomycin and polymyxin B) was evaluated. The adhesion ability of autochthonous Enterococcus isolates to solvents, as well as the ability of autoaggregation and co-aggregation between them and Escherichia coli clinical isolates, was investigated. The results indicated that isolates showed tolerance to the simulated gastrointestinal condition in a high percentage. Isolates were sensitive to all the tested antibiotics, especially to ampicillin, with...
Foods, 2021
The present study is focused on the safety, technological characteristics, and probiotic evaluation of Enterococcus species from different artisanal raw milk dairy products, mainly cheeses with ripening. Apart from proteolytic and lipolytic activities, most enterococci show the ability to metabolize citrate and convert it to various aromatic compounds. Long-ripened cheeses therefore have a specific flavor that makes them different from cheeses produced from thermally treated milk with commercial starter cultures. In addition, enterococci are producers of bacteriocins effective against spoilage and pathogenic bacteria, so they can be used as food preservatives. However, the use of enterococci in the dairy industry should be approached with caution. Although originating from food, enterococci strains may carry various virulence factors and antibiotic-resistance genes and can have many adverse effects on human health. Still, despite their controversial status, the use of enterococci in...
Polyphasic characterization of Enterococcus strains isolated from traditional Moghan cheese in Iran
Journal of Food Safety, 2019
Traditional Moghan cheese is made from unpasteurized milk in the rural areas and nomadic tribes of Moghan region in Iran. In this study, we used a simple and rapid method for isolation of acid resistant lactic acid bacteria from traditional Moghan cheese. The six distinct isolates differentiated based on RAPD‐PCR were identified as members of Enterococcus faecium, E. faecalis, and E.durans species using classical phenotypic and biochemical tests as well as molecular methods. Based on the antibiotic susceptibility, the isolates were classified as resistant, intermediate, and sensitive. Cell‐free culture supernatants of isolates showed different antagonistic activity against the growth of some spoilage and food‐borne pathogens at two natural and neutralized pH conditions. Considering their tolerance to acid and bile, antagonistic effects on some spoilage and food‐borne pathogens and susceptibility to vancomycin, E. faecium strain ABRIINW.M (isolate IE2) and E. faecium strain ABRIINW.N...
Antimicrobial Resistance of Enterococcus sp. Isolated from Sheep and Goat Cheeses
Foods
This study aimed to calculate the proportion of antibiotic resistance profiles of Enterococcus faecium, E. faecalis, and E. durans isolated from traditional sheep and goat cheeses obtained from a selected border area of Slovakia with Hungary (region Slanské vrchy). A total of 110 Enterococcus sp. were isolated from cheese samples, of which 52 strains (E. faecium (12), E. faecalis (28), E. durans (12)) were represented. After isolation and identification by polymerase chain reaction and matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry, the enterococci (E. faecium, E. faecalis, and E. durans) were submitted to susceptibility tests against nine antimicrobial agents. In general, strains of E. faecalis were more resistant than E. durans and E. faecium. A high percentage of resistance was noted in E. faecalis to rifampicin (100%), vancomycin (85.7%), teicoplanin (71.4%), erythromycin (71.4%), minocycline (57.1%), nitrofurantoin (57.1%), ciprofloxacin (14.3%), a...
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
Journal of Applied Microbiology, 2000
Enterococci were isolated from semicotto caprino cheese, a traditional cheese produced in Southern Italy: they were a signi®cant part of the microbial population of this cheese, con®rming the importance of the presence of these micro-organisms during cheese-making and ripening. They were also identi®ed and studied for their phenotypic and genotypic characteristics: Enterococcus faecalis and Ent. faecium were the most frequently isolated species, followed by Ent. durans, Ent. hirae and Ent. gallinarum. None of the isolates showed lipolytic activity, whereas they were characterized by a relevant proteolytic activity as well as an antagonistic activity towards Listeria innocua. One strain of Ent. gallinarum showed a low-level resistance to vancomycin, while six out of the 79 Ent. faecalis strains possessed b-haemolysis reaction. The highest acidifying potential in skim milk was obtained by Ent. faecalis isolates. Thirty enterococcal strains representative of the different species at different ripening times were analysed by means of RAPD-PCR, and revealed species-speci®c pro®les for all the considered species.
Source of Enterococci in a Farmhouse Raw-Milk Cheese
Applied and Environmental Microbiology, 2002
Enterococci are widely distributed in raw-milk cheeses and are generally thought to positively affect flavor development. Their natural habitats are the human and animal intestinal tracts, but they are also found in soil, on plants, and in the intestines of insects and birds. The source of enterococci in raw-milk cheese is unknown. In the present study, an epidemiological approach with pulsed-field gel electrophoresis (PFGE) was used to type 646 Enterococcus strains which were isolated from a Cheddar-type cheese, the milk it was made from, the feces of cows and humans associated with the cheese-making unit, and the environment, including the milking equipment, the water used on the farm, and the cows' teats. Nine different PFGE patterns, three of Enterococcus casseliflavus, five of Enterococcus faecalis, and one of Enterococcus durans, were found. The same three clones, one of E. faecalis and two of E. casseliflavus, dominated almost all of the milk, cheese, and human fecal samp...