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A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties

Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have vi...

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Autor principal: Mariam, Solomon H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8282027/
https://www.ncbi.nlm.nih.gov/pubmed/34264984
http://dx.doi.org/10.1371/journal.pone.0254390
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author Mariam, Solomon H.
author_facet Mariam, Solomon H.
author_sort Mariam, Solomon H.
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description Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have virulent or antibiotic resistance properties, posing risk to consumers. Others, such as Enterococcus faecalis and Enterococcus faecium, may also be found in such foods. Enterococci that harbor antibiotic resistance or virulence factors can cycle among animals, food, humans and the environment, thereby transferring these harmful properties at the gene level to harmless commensals in the food matrix, animals and humans. In this work, several microbial isolates obtained from different FF sources were analyzed for their identity and virulence and/or antibiotic resistance properties. For identification aiming at enterococci, isolates that were Gram-positive and catalase- and oxidase-negative were subjected to multiple tests including for growth in broth containing 6.5% NaCl, growth and hydrolytic activity on medium containing bile-esculin, hemolytic activity on blood agar, and growth at 45°C and survival after incubation at 60°C for 30 min. Furthermore, the isolates were tested for susceptibility/resistance to a select group of antibiotics. Finally, the isolates were molecularly-characterized with respect to species identity and presence of virulence-encoding genes by amplification of target genes. Most sources contained enterococci, in addition to most of them also containing Gram-negative flora. Most of these also harbored virulence factors. Several isolates were also antibiotic-resistant. These results strongly suggest attention should be given to better control presence of such potentially pathogenic species.
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spelling pubmed-82820272021-07-28 A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties Mariam, Solomon H. PLoS One Research Article Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have virulent or antibiotic resistance properties, posing risk to consumers. Others, such as Enterococcus faecalis and Enterococcus faecium, may also be found in such foods. Enterococci that harbor antibiotic resistance or virulence factors can cycle among animals, food, humans and the environment, thereby transferring these harmful properties at the gene level to harmless commensals in the food matrix, animals and humans. In this work, several microbial isolates obtained from different FF sources were analyzed for their identity and virulence and/or antibiotic resistance properties. For identification aiming at enterococci, isolates that were Gram-positive and catalase- and oxidase-negative were subjected to multiple tests including for growth in broth containing 6.5% NaCl, growth and hydrolytic activity on medium containing bile-esculin, hemolytic activity on blood agar, and growth at 45°C and survival after incubation at 60°C for 30 min. Furthermore, the isolates were tested for susceptibility/resistance to a select group of antibiotics. Finally, the isolates were molecularly-characterized with respect to species identity and presence of virulence-encoding genes by amplification of target genes. Most sources contained enterococci, in addition to most of them also containing Gram-negative flora. Most of these also harbored virulence factors. Several isolates were also antibiotic-resistant. These results strongly suggest attention should be given to better control presence of such potentially pathogenic species. Public Library of Science 2021-07-15 /pmc/articles/PMC8282027/ /pubmed/34264984 http://dx.doi.org/10.1371/journal.pone.0254390 Text en © 2021 Solomon H. Mariam https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Mariam, Solomon H.
A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
title A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
title_full A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
title_fullStr A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
title_full_unstemmed A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
title_short A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
title_sort sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8282027/
https://www.ncbi.nlm.nih.gov/pubmed/34264984
http://dx.doi.org/10.1371/journal.pone.0254390
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