A survey on biotechnological potential and safety of the novel Enterococcus species of dairy origin, E. italicus

被引：58

作者：

Fortina, M. G. ^{[1
]}

Ricci, G. ^{[1
]}

Borgo, F. ^{[1
]}

Manachini, P. L. ^{[1
]}

Arends, K. ^{[2
]}

Schiwon, K. ^{[2
]}

Abajy, M. Y. ^{[2
]}

Grohmann, E. ^{[2
]}

机构：

[1] Univ Milan, Dept Food Sci & Technol, Ind Microbiol Sect, I-20133 Milan, Italy

[2] Univ Technol Berlin, D-10587 Berlin, Germany

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2008年 / 123卷 / 03期

关键词：

Enterococcus italicus; dairy cultures; typing; antibiotic resistance; virulence genes;

D O I：

10.1016/j.ijfoodmicro.2008.01.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The biotechnological and safety properties of the novel enterococcal species of dairy origin, Enterococcus italicus, were investigated. The strains of the species showed technological characteristics related to their use as adjunct cultures in the production of artisanal cheeses. They were susceptible or poorly resistant to several clinical relevant antibiotics. Moreover, E. italicus strains were associated with low virulence profiles, as verified by screening for the presence of 33 different genes encoding antibiotic resistance and known virulence factors in the genus Enterococcus. From the data obtained, we deduce that the presence of E. italicus strains in cheeses results in a low health risk and that within the species new safe adjunct cultures for the dairy industry could be found. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：204 / 211

页数：8

共 42 条

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Comparison of antimicrobial resistance phenotypes and resistance genes in Enterococcus faecalis and Enterococcus faecium from humans in the community, broilers, and pigs in Denmark [J].