Title:	Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.
Authors:	SANTOS, K. M. O. dos VIEIRA, A. D. S. SALLES, H. O. OLIVEIRA, J. da S. ROCHA, C. R. C. BORGES, M. de F. BRUNO, L. M. FRANCO, B. D. G. de TODOROV, S. D.
Affiliation:	KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANTÔNIO DIOGO SILVA VIEIRA, USP; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; JACQUELINE DA SILVA OLIVEIRA; CÍNTIA RENATA COSTA ROCHA, UFPE; MARIA DE FATIMA BORGES, CNPAT; LAURA MARIA BRUNO, CNPAT; BERNADETTE DORA GOMBOSSY DE MELO FRANCO, USP; SVETOSLAV DIMITROV TODOROV, USP.
Date Issued:	2015
Citation:	Brazilian Journal of Microbiology, São Paulo, v. 46, n. 1, p. 237-249, Mar. 2015.
Description:	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.
Thesagro:	Segurança alimentar Queijo
NAL Thesaurus:	Enterococcus faecium Food security Probiotics
Keywords:	Probiotic properties Technological properties Probiótico Resistência a antibiótico Cheese Resistance to antibiotics
DOI:	http://dx.doi.org/10.1590/S1517-838246120131245
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPC)