Article
Food Science & Technology
Mina Nasiri, Shahram Hanifian
Summary: The study assessed the prevalence of enterococci in pasteurized milk samples from retail stores in Northwest Iran, finding that most isolates were identified as E. faecalis or E. faecium, carrying various virulence genes and showing high resistance to most antibiotics tested. Additionally, the isolates were able to produce biofilm, suggesting that pasteurized milk could potentially transmit multidrug-resistant virulent enterococci strains to humans.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Genetics & Heredity
Heba A. H. Zaghloul, Nancy M. El Halfawy
Summary: Genomic analysis of two Enterococcus faecium strains isolated from the gut of honeybees showed that they differ from pathogenic strains and lack antibiotic resistance and pathogenicity-associated genes. These strains are considered safe potential probiotics.
MICROBIAL GENOMICS
(2022)
Review
Immunology
Zhi-lin Liu, Yun-jiao Chen, Qing-lei Meng, Xin Zhang, Xue-li Wang
Summary: As a probiotic, enterococcus faecium (E. faecium) has been widely used in the livestock industry due to its high temperature resistance, gastric acid resistance, bile salt resistance, and the ability to improve animal performance, immunity, and intestinal environment. However, the improper use of antibiotics and the environmental stress of strains have led to serious drug resistance and safety concerns, as some pootentially pathogenic strains of enterococcus faecium carry virulence genes.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2023)
Article
Infectious Diseases
Meiji Soe Aung, Noriko Urushibara, Mitsuyo Kawaguchiya, Nobuhide Ohashi, Mina Hirose, Kenji Kudo, Naoyuki Tsukamoto, Masahiko Ito, Nobumichi Kobayashi
Summary: This study investigated the prevalence of virulence factors, drug resistance and its genetic determinants, and clonal lineages of E. faecalis and E. faecium clinical isolates in northern Japan. The results showed that E. faecalis isolates had a higher prevalence of virulence factors promoting bacterial colonization compared to E. faecium. There were evident differences in resistance to certain antibiotics and its determinants between the two species. Additionally, the first identification of optrA gene in ST480 E. faecalis in Japan was reported.
Article
Microbiology
Gregory S. Canfield, Anushila Chatterjee, Juliel Espinosa, Mihnea R. Mangalea, Emma K. Sheriff, Micah Keidan, Sara W. McBride, Bruce D. McCollister, Howard C. Hang, Breck A. Duerkop
Summary: Enterococcus faecium, a commensal of the human intestine, has evolved into a hospital-adapted, multidrug-resistant pathogen. Bacteriophages, natural predators of bacteria, show potential as therapeutics against MDR E. faecium infections, despite the unknown molecular events governing their interactions. While phage resistance may emerge, it is shown that lytic phages could effectively synergize with antibiotics to slow or inhibit E. faecium growth.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2021)
Article
Microbiology
Zehranur Yuksekdag, Nur Seda Ahlatci, Rasta Hajikhani, Derya Onal Darilmaz, Yavuz Beyatli
Summary: The study evaluated the metabolic characteristics, antimicrobial activities, and safety of Enterococcus faecium isolates from white cheese samples. Results indicated that the isolates showed no gelatinase activity, were susceptible to several antibiotics, and had varying frequencies of virulence genes.
ARCHIVES OF MICROBIOLOGY
(2021)
Article
Microbiology
Md. Ashek Ullah, Md. Saiful Islam, Md. Liton Rana, Farhana Binte Ferdous, Fahim Haque Neloy, Zannatul Firdous, Jayedul Hassan, Md. Tanvir Rahman
Summary: This study aimed to determine antibiotic resistance profiles and virulence determinants in biofilm-forming Enterococcus faecium isolated from seafood samples in Bangladesh. The results showed that a majority of the isolates exhibited antibiotic resistance and biofilm-forming abilities, with a high prevalence of multiple antibiotic resistance. The detection rate of antibiotic resistance and virulence genes was higher in strong biofilm-forming strains.
Article
Environmental Sciences
C. Saravanakumar, C. S. Neethu, R. Purvaja, G. Sunantha, R. S. Robin, R. Ramesh
Summary: This study investigated the co-occurrence of resistance and virulence in aquatic bacteria and found that strains from polluted rivers and canals exhibited higher resistance and virulence. Furthermore, there were differences in the distribution of virulence genes in different aquatic environments, with secretion system proteins and motility-related genes being the most abundant.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Infectious Diseases
Johanna Kessel, Jennifer Bender, Guido Werner, Matas Griskaitis, Eva Herrmann, Annette Lehn, Hubert Serve, Kai Zacharowski, Stefan Zeuzem, Maria J. G. T. Vehreschild, Thomas A. Wichelhaus, Volkhard A. J. Kempf, Michael Hogardt
Summary: The study identified tigecycline exposure as the main risk factor for TVRE carriage, which was associated with a higher rate of bloodstream infections and increased mortality. Whole-genome sequencing confirmed the transmission of TVRE, even across different wards.
JOURNAL OF INFECTION
(2021)
Article
Virology
S. Rigvava, I Kusradze, I. Tchgkonia, N. Karumidze, T. Dvalidze, M. Goderdzishvili
Summary: Enterococcus spp. is a common commensal microorganism, but some strains can cause opportunistic infections in humans. The spread of multi-resistant bacterial strains has renewed interest in phage therapy as a potential treatment for Enterococcus faecium infections.
Article
Food Science & Technology
Marlena Golas-Pradzynska, Magdalena Luszczynska, Jolanta Grazyna Rola
Summary: This study investigates the antimicrobial resistance, virulence, and resistance genes of Enterococcus faecalis and Enterococcus faecium isolated from raw goat's and sheep's milk and cheese. The results show that E. faecalis is the dominant species, with high levels of antimicrobial resistance and presence of virulence genes in some strains.
Article
Biotechnology & Applied Microbiology
Zoltan Urshev, Tsvetelina Yungareva
Summary: Enterococcus faecium strains are being increasingly used as beneficial cultures in animal nutrition and probiotic preparations for humans due to their antimicrobial activity. However, concerns about safety and antibiotic resistance have been raised. Through commercial antibiotic susceptibility tests and whole genome sequencing, valuable safety data can be extracted to assess the safety and potential resistance of E. faecium strains.
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT
(2021)
Article
Food Science & Technology
Neslihan Dikbas, Yusuf Can Orman, Seyma Alim, Sevda Ucar, Ahmet Tulek
Summary: This study characterized the functional and probiotic attributes of the Enterococcus faecium 9 N-2 strain isolated from village-style white cheese and assessed its safety. The strain demonstrated resilience to various factors, showed antimicrobial activity, and produced the phytase enzyme. Overall, it has potential as a probiotic for food, medicine, and animal feed.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
B. S. Sabna, Bency Thankappan, Ramasamy Mahendran, Gayathri Muthusamy, Daniel Raja Femil Selta, Jayaraman Angayarkanni
Summary: This study evaluated the GABA production and probiotic capability of lactic acid bacteria strains isolated from dairy products, identifying Enterococcus faecium BS5 as the most efficient GABA producer. This strain showed resistance to acid stress, bile salt, and antibiotics, making it potentially valuable for large-scale industrial production of GABA and functional fermented product development.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Infectious Diseases
Robert E. Weber, Carola Fleige, Franziska Layer, Bernd Neumann, Michael Kresken, Guido Werner
Summary: Dalbavancin exhibits potent in vitro activity against vancomycin-susceptible and vanB-type E. faecium, with suggested dalbavancin MIC of 0.25 mg/L as a tentative ECOFF for E. faecium based on observed wildtype distribution.
Review
Microbiology
Gee-Hyeun Choi, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: It has been almost a century since the discovery of penicillin, and during this time, there has been great enthusiasm and abuse in the development and use of antibiotics. However, the emergence of antibiotic resistance has led to the realization that new types of antimicrobials are needed. Bacteriocins, produced by various types of bacteria and other organisms, have been explored as potential antimicrobials, particularly in the food industry. In recent decades, bacteriocins have shown promise as alternative therapies for treating antibiotic-resistant pathogens. They are highly selective antimicrobials with low cytotoxicity. The application of natural or bioengineered bacteriocins, along with synergistic combinations of bacteriocins and conventional antibiotics, may be the next step in combating drug-resistant pathogens. This overview focuses on the diversity of lactic acid bacteria and their bacteriocins, but also discusses examples from non-lactic acid bacteria, archaea, and eukaryotes. The therapeutic properties, bioengineering, and combined applications of bacteriocins with conventional antibiotics are evaluated for their potential in human and veterinary medicine.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Review
Food Science & Technology
Svetoslav Dimitrov Todorov, Igor Popov, Richard Weeks, Michael Leonidas Chikindas
Summary: This review critically revisits various research approaches for the application of beneficial organisms and bacteriocins in the food industry. Most studies propose potential applications of these microorganisms and bacteriocins as biopreservatives, but few have evaluated the possible adverse effects of bacteriocins.
Article
Food Science & Technology
Tais Fernanda Borgonovi, Mateus Kawata Salgaco, Gislane Lelis Vilela de Oliveira, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Svetoslav Dimitrov Todorov, Katia Sivieri, Sabrina Neves Casarotti, Ana Lucia Barretto Penna
Summary: The effect of probiotic fermented milk with different fruit pulps on the microbiota of healthy humans was evaluated. The presence of fruit pulp increased the viability of beneficial bacteria and the levels of short-chain fatty acids, while reducing the presence of ammonium ions. These effects may be attributed to the bioactive compounds present in the fruit pulps.
Article
Microbiology
Svetoslav Dimitrov Todorov, Richard Weeks, Igor Popov, Bernadette Dora Gombossy de Melo Franco, Michael Leonidas Chikindas
Summary: This study focuses on two strains of lactic acid bacteria that produce bacteriocin-like inhibitor substances (BLIS) active against Candida albicans. The BLIS showed antimicrobial activity against both Listeria monocytogenes and C. albicans. It was found that the adsorption levels of BLIS to C. albicans were influenced by factors such as temperature, pH, and the presence of a contraceptive.
Editorial Material
Microbiology
Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Article
Biotechnology & Applied Microbiology
Svetoslav Dimitrov Todorov, Wilhelm Heinrich Holzapfel, John Robert Tagg
Summary: Bacterium strain ST182Gu, isolated from fresh guava fruit, was identified as Enterococcus casseliflavus. This study presents the first evidence of this species in guava. The strain was found to produce a bacteriocin with antimicrobial activity against various lactic acid bacteria, Streptococcus spp., Staphylococcus aureus, and different serotypes of Listeria spp.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Azka Ainun Nisaa, Chern-Ein Oon, Sasidharan Sreenivasan, Venugopal Balakrishnan, Deepa Rajendran, Jun-Jie Tan, Fatin Fazrina Roslan, Svetoslav Dimitrov Todorov, Woo-Sik Jeong, Feiyan Zhao, Nur Syafiqah Mohamad Nasir, Zakuan Zainy Deris, Heping Zhang, Yong-Ha Park, Guoxia Liu, Min-Tze Liong
Summary: We compared the microbiota profiles of breast milk from women with and without vaginal yeast infection during pregnancy. Breast milk from women with vaginal yeast infection exhibited higher alpha diversity across different taxonomic levels. The composition of breast milk from the two groups showed marginal differences at certain taxonomic levels. Our findings suggest that vaginal infection during pregnancy may affect breast milk composition, but it may not pose a threat to infant growth and development.
PREVENTIVE NUTRITION AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jeemin Ye, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Gee-Hyeun Choi, Bobae Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: This study aimed to select Bacillus strains with antimicrobial activity against Staphylococcus spp. for the formulation of pharmaceutical antimicrobial preparations. Through rep-PCR and 16s rRNA sequencing, Bacillus tequilensis ST1962CD and B. subtilis subsp. stercoris ST2056CD were identified as potential producers of antimicrobials. The evaluation of these strains showed their potential application as beneficial microbial cultures for the treatment of staphylococcal-associated infections.
FOODBORNE PATHOGENS AND DISEASE
(2023)
Article
Food Science & Technology
Marcello Lima Bertuci, Carlos Alberto Alves, Camila Vespucio Bis Souza, Ana Lucia Barretto Penna, Andrea Carla da Silva Barretto
Summary: This study evaluated four potentially probiotic Lacticaseibacillus strains as bio preservatives in fermented meat sausage. Commercial strains exhibited inhibitory effects on tested pathogens and showed better growth on meat additive simulating MRS medium. pH, sodium nitrite, and sodium chloride were limiting factors for the growth of potentially probiotic strains.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Bruna Maria Salotti de Souza, Luiz Henrique Alves Guerra, Giovanna Rossi Varallo, Sebastiao Roberto Taboga, Ana Lucia Barretto Penna
Summary: This study evaluated the effects of consuming milk fermented by Lacticaseibacillus (Lc.) casei SJRP38 and Limosilactobacillus (Lm.) fermentum SJRP43 on bacterial translocation, stool analysis, and intestinal morphology in healthy BALB/c mice. The results showed that fermented milk containing these strains promoted a healthier microbiota and improved the intestinal condition.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biotechnology & Applied Microbiology
Tais Fernanda Borgonovi, Joanna Ivy Irorita Fugaban, Jorge Enrique Vazquez Bucheli, Sabrina Neves Casarotti, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov, Ana Lucia Barretto Penna
Summary: In this study, potentially probiotic LAB strains were evaluated for their antimicrobial compounds production, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The fermentation of milk formulations produced with LAB strains was assessed for their inhibitory properties against List. monocytogenes and Staph. spp. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps showed potential in providing increased safety and shelf-life for fermented products.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biochemistry & Molecular Biology
Luana Faria Silva, Tassila Nakata Sunakozawa, Diego Alves Monteiro, Tiago Casella, Ana Carolina Conti, Svetoslav Dimitrov Todorov, Ana Lucia Barretto Penna
Summary: Lactic acid bacteria play a crucial role in the technological, sensory, and safety aspects of dairy products. The evaluation of cheese-associated LAB strains revealed their diverse metabolic capabilities in terms of acid reduction, acid production, and organic compound production. These capabilities contribute to the desirable aroma, flavor, and safety of dairy products.
Article
Food Science & Technology
Boon-Kiat Lee, Pei Xu, Uma-Mageswary Mageswaran, Woo-Sik Jeong, Engku Ismail Engku-Husna, Kadir Muhammad-Nashriq, Svetoslav Dimitrov Todorov, Guoxia Liu, Yong-Ha Park, Siti Nurma Hanim Hadie, Min-Tze Liong
Summary: This study suggests that Limosilactobacillus fermentum USM 4189 (LF 4189) exhibits antioxidative properties and may prevent skin aging. Rats administered LF 4189 showed increased antioxidative activity, lipid peroxidation capacity, and skin elasticity compared to untreated aged rats. LF 4189 also prevented telomere length shortening and reduced the expression of antioxidative enzyme genes in old rats.
PREVENTIVE NUTRITION AND FOOD SCIENCE
(2023)
Article
Multidisciplinary Sciences
Ronaldo Rwubuzizi, Hamin Kim, Wilhelm Heinrich Holzapfel, Svetoslav Dimitrov Todorov
Summary: The role of lactic acid bacteria (LAB) as probiotics in promoting human or veterinary health has attracted increasing interest. Screening approaches have been used to identify LAB strains that meet minimal requirements for safety and functionality, including natural antioxidant properties. In this study, several in vitro antioxidant assays were conducted to evaluate the antioxidant properties of different LAB strains, and some showed promising results that could potentially be applied as natural antioxidants in fermented food products.
