Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.

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dc.contributorKARINA 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.
dc.creatorSANTOS, K. M. O. dos
dc.creatorVIEIRA, A. D. S.
dc.creatorSALLES, H. O.
dc.creatorOLIVEIRA, J. da S.
dc.creatorROCHA, C. R. C.
dc.creatorBORGES, M. de F.
dc.creatorBRUNO, L. M.
dc.creatorFRANCO, B. D. G. de
dc.creatorTODOROV, S. D.
dc.date2015-08-27T11:11:11Z
dc.date2015-08-27T11:11:11Z
dc.date2015-08-27
dc.date2015
dc.date2016-02-29T11:11:11Z
dc.date.accessioned2026-07-01T00:19:20Z
dc.descriptionThis 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.
dc.identifierBrazilian Journal of Microbiology, São Paulo, v. 46, n. 1, p. 237-249, Mar. 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1022780
dc.identifierhttp://dx.doi.org/10.1590/S1517-838246120131245
dc.identifier.urihttp://hdl.handle.net/123456789/401775
dc.languageeng
dc.rightsopenAccess
dc.subjectProbiotic properties
dc.subjectTechnological properties
dc.subjectProbiótico
dc.subjectResistência a antibiótico
dc.subjectCheese
dc.subjectResistance to antibiotics
dc.subjectSegurança alimentar
dc.subjectQueijo
dc.subjectEnterococcus faecium
dc.subjectFood security
dc.subjectProbiotics
dc.titleSafety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.
dc.typeArtigo de periódico

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