Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-01-02 DOI:10.1080/08905436.2019.1710844

S. Câmara, A. Dapkevicius, C. C. Silva, F. Malcata, Maria L. N. Enes Dapkevicius

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引用次数: 15

Abstract

ABSTRACT Enterococci are part of the dominant microbiota of artisanal Pico cheese and could be used as adjunct cultures for improving this traditional dairy product. However, the genus lacks Qualified Presumption of Safety (QPS) status. The aim of this study was to assess virulence factors, antibiotic resistance and biogenic amine production in 28 autochthonous Enterococcus from Pico cheese. Isolates were identified by sequencing of the 16S rRNA gene and physiological characteristics (hemolysis, DNase, gelatinase, biogenic amine production, and antibiotic resistance), prior to phenotypic and genotypic (asa1, gelE, cylA, esp, efaA, ace, tdc, odc, hdc1, and hdc2) testing for virulence properties. All enterococci displayed antibiotic resistance, mainly to high doses of aminoglycosides (kanamycin and netilmicin). Furthermore, two of the studied isolates displayed vancomycin resistance, not attributable to vanA and vanB. No isolate produced DNase and only one was β-hemolytic, but gelatinase production was observed in 54% of the isolates. The most frequently present virulence genes were efaA (100%), gelE and tdc (86%) and ace (71%). The less represented genes were esp (46%), asa1 (43%), cylA (21%) and hdc2 (4%). No isolate was devoid of virulence factors, making them unsuitable for use as Pico cheese adjunct cultures. Our results stress the importance of assessing the safety of each E. faecalis isolate from artisanal cheeses intended for use in food fermentations.

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具有毒力和抗生素耐药性的人工皮干酪作为肠球菌的宿主：对食品安全的影响

摘要：肠球菌是手工皮干酪的主要微生物群之一，可作为改良这种传统乳制品的辅助培养物。然而，该属缺乏合格安全推定（QPS）状态。本研究的目的是评估来自Pico奶酪的28种本地肠球菌的毒力因子、抗生素耐药性和生物胺产生。在表型和基因型（asa1、gelE、cylA、esp、efaA、ace、tdc、odc、hdc1和hdc2）毒力特性测试之前，通过16S rRNA基因测序和生理特性（溶血、DNase、明胶酶、生物胺产生和抗生素耐药性）鉴定分离物。所有肠球菌都表现出抗生素耐药性，主要是对高剂量氨基糖苷类药物（卡那霉素和奈替米星）。此外，所研究的两个分离株显示出万古霉素耐药性，不能归因于vanA和vanB。没有分离株产生DNase，只有一株产生β-溶血，但54%的分离株产生明胶酶。最常见的毒力基因是efaA（100%）、gelE和tdc（86%）以及ace（71%）。代表性较低的基因是esp（46%）、asa1（43%）、cylA（21%）和hdc2（4%）。没有一个分离株缺乏毒力因子，这使得它们不适合用作Pico奶酪的辅助培养物。我们的研究结果强调了评估用于食品发酵的手工奶酪中每种粪便大肠杆菌分离物的安全性的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.