Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market.

Bibliographic Details
Title: Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market.
Authors: Lauková A; Institute of Animal Physiology, Centre of Biosciences of the Slovak Academy of Sciences, Šoltésovej 4-6, 040 01 Košice, Slovakia., Kandričáková A; Institute of Animal Physiology, Centre of Biosciences of the Slovak Academy of Sciences, Šoltésovej 4-6, 040 01 Košice, Slovakia., Bino E; Institute of Animal Physiology, Centre of Biosciences of the Slovak Academy of Sciences, Šoltésovej 4-6, 040 01 Košice, Slovakia.
Source: International journal of environmental research and public health [Int J Environ Res Public Health] 2020 Dec 21; Vol. 17 (24). Date of Electronic Publication: 2020 Dec 21.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Language: English
Journal Info: Publisher: MDPI Country of Publication: Switzerland NLM ID: 101238455 Publication Model: Electronic Cited Medium: Internet ISSN: 1660-4601 (Electronic) Linking ISSN: 16604601 NLM ISO Abbreviation: Int J Environ Res Public Health Subsets: MEDLINE
Imprint Name(s): Original Publication: Basel : MDPI, c2004-
MeSH Terms: Bacteriocins* , Biofilms* , Enterococcus faecium*, Meat Products/*microbiology, Bridged-Ring Compounds ; Enterococcus ; Microbial Sensitivity Tests ; Slovakia
Abstract: This study investigated eight types of Slovak dry fermented meat products (salami and sausages) that are available on the market and were produced by three different producers in different regions of Slovakia. The total counts of enterococci in these products ranged from 2.0 up to 6.0 cfu/g (log10). Three species were identified among the 15 selected enterococcal strains; Enterococcus faecium (8 strains), Enterococcus faecalis (3) and Enterococcus hirae (4). They were hemolysis-negative (γ-hemolysis) with a biofilm-forming ability, which was evaluated as low-grade biofilm formation, susceptible to conventional antibiotics and mainly susceptible to lantibiotic bacteriocins, namely, gallidermin and nisin; they even showed a higher susceptibility to gallidermin than to nisin. They were also susceptible to enterocin-durancin, but most strains showed resistance to enterocin A/P. This study indicated that bacteriocins can play a key role in preventing and/or protecting from undesirable bacterial multiplication or contamination in the food industry and that they have great potential for further experimental applications.
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Contributed Indexing: Keywords: bacteriocins*; biofilm*; dry fermented meat products*; enterococci*; susceptibility*
Substance Nomenclature: 0 (Bacteriocins)
0 (Bridged-Ring Compounds)
59678-46-5 (enterocin)
Entry Date(s): Date Created: 20201229 Date Completed: 20210209 Latest Revision: 20210209
Update Code: 20210623
PubMed Central ID: PMC7767408
DOI: 10.3390/ijerph17249586
PMID: 33371410
Published: 2020 Dec 21
Database: MEDLINE

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