Bacteriocin production by Enterococcus faecium NA01 from ‘wara’—a fermented skimmed cow milk product from West Africa

We report here the draft genome sequence of the bacteriocin producer Enterococcus faecium strain L-3, isolated from a probiotic preparation, Laminolact, which is widely used in the Russian Federation. The draft genome sequence is composed of 74 contigs for a total of 2,643,001 bp, with 2,646 coding genes. Five clusters for bacteriocin production were found.

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Development of QCM Biosensor with Specific Cow Milk Protein Antibody for Candidate Milk Adulteration Detection

Journal of Sensors ◽

10.1155/2016/1807647 ◽

2016 ◽

Vol 2016 ◽

pp. 1-7 ◽

Cited By ~ 11

Author(s):

Setyawan P. Sakti ◽

Nur Chabibah ◽

Senja P. Ayu ◽

Masdiana C. Padaga ◽

Aulanni’am Aulanni’am

Keyword(s):

Milk Protein ◽

Protein A ◽

Goat Milk ◽

Specific Protein ◽

Cow Milk ◽

Frequency Change ◽

Milk Product ◽

Reaction Cell ◽

Buffer Solution ◽

Milk Adulteration

Adulteration of goat milk is usually done using cow’s milk product. Cow milk is used as it is widely available and its price is cheaper compared to goat milk. This paper shows a development of candidate tools for milk adulteration using cow milk. A quartz crystal microbalance immunosensor was developed using commercial crystal resonator and polyclonal antibody specific to cow milk protein. A specific protein at 208 KDa is found only in cow milk and does not exist in goat milk. The existence of this protein can be used as an indicator of cow milk content in a target solution. To detect the PSS 208 kDa protein, antibody specific to the PSS 208 was developed. The purified antibody was immobilized on top of the sensor surface on a polystyrene layer. The fraction of the immobilized antibody on the sensor was found at 1.5% of the given antibody. Using a static reaction cell, the developed immunosensor could detect the specific cow milk protein in buffer solution. The detection limit is 1 ppm. A linear relationship between frequency change and specific protein of cow milk concentration is found from a concentration of 1 ppm to 120 ppm.

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Enterococcus faecium growth model

Czech Journal of Food Sciences ◽

10.17221/79/2008-cjfs ◽

2009 ◽

Vol 27 (No. 5) ◽

pp. 361-371 ◽

Cited By ~ 1

Author(s):

P. Čermák ◽

A. Landfeld ◽

P. Měřička ◽

M. Houška

Keyword(s):

Experimental Data ◽

Human Milk ◽

Water Activity ◽

Enterococcus Faecium ◽

Growth Curves ◽

Activity Level ◽

Cow Milk ◽

Activity Levels ◽

Control Mechanisms ◽

Ph Values

Enterococci are bacteria commonly found in humans. However, these bacteria can cause severe infections in susceptible individuals. The strains of Enterococcus faecium have demonstrated an increasing resistance to antibiotics, which is considered an important virulence factor. The contribution of E. faecium to the infection-related illnesses has recently increased, which involves most of the isolated Vancomycin-Resistant Enterococcus (VRE) strains. Enterococci are common contaminants of human milk processed in milk banks, and the consumption of contaminated milk can cause severe infection-related complications if the control mechanisms fail to detect the contamination. Extensive data are available on the growth curves of E. faecium in broth at pH values between 6 and 7, at temperatures of 5°C to 20°C, and for water activity values aw of 0.97 to 0.997. These growth curves were replaced with non-linear Gompertz curves for microorganism growth, the parameters of which were correlated with the temperature and pH values. A mathematical relationship to water activity could not be established since only two water activity levels have been experimentally tested and the resulting model would be highly inaccurate. The issue of water activity was resolved by the development of two separate models, one for each of the water activity values. The models correspond very well with the experimental growth curve data from which they were developed. The model for the water activity level of 0.997 was used to predict the growth of E. faecium in cow and human milks (these two fluids have practically identical water activity), and the prediction was compared to the experimental data. A good agreement between the predicted and experimental data was achieved for cow milk. With human milk, the model usually predicted a more rapid growth rate than that seen experimentally. The model was thus on the conservative side in all cases. The inhibitory agents naturally present in human milk might be responsible for the slower growth rates.

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Bacteriocin production by Lactobacillus plantarum AMA-K isolated from Amasi, a Zimbabwean fermented milk product and study of the adsorption of bacteriocin AMA-K to Listeria sp.

Brazilian Journal of Microbiology ◽

10.1590/s1517-83822008000100035 ◽

2008 ◽

Vol 39 (1) ◽

pp. 178-187 ◽

Cited By ~ 72

Author(s):

Svetoslav D. Todorov

Keyword(s):

Lactobacillus Plantarum ◽

Fermented Milk ◽

Bacteriocin Production ◽

Milk Product ◽

Fermented Milk Product

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Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n1p167 ◽

2021 ◽

Vol 42 (1) ◽

pp. 167-178

Author(s):

Tatiane de Oliveira Xavier Machado ◽

◽

Roberta Verônica dos Santos Carvalho Mesquita ◽

Vanicleia Oliveira da Sillva ◽

Micaele Bagagi Araújo ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Enterococcus Faecium ◽

Microbiological Quality ◽

Titratable Acidity ◽

Sensory Characteristics ◽

Cow Milk ◽

Probiotic Properties ◽

Organic Acid Profile ◽

Probiotic Strains

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

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Molecular characterization of the possible regulation of multiple bacteriocin production through a three-component regulatory system in Enterococcus faecium NKR-5-3

Journal of Bioscience and Bioengineering ◽

10.1016/j.jbiosc.2020.09.019 ◽

2020 ◽

Author(s):

Naoki Ishibashi ◽

Naho Matsumoto ◽

Rodney Honrada Perez ◽

Shun Iwatani ◽

Haruki Sugino ◽

...

Keyword(s):

Molecular Characterization ◽

Enterococcus Faecium ◽

Regulatory System ◽

Bacteriocin Production

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Thermal inactivation of Enterococcus faecium

Czech Journal of Food Sciences ◽

10.17221/682-cjfs ◽

2008 ◽

Vol 25 (No. 5) ◽

pp. 283-290 ◽

Cited By ~ 1

Author(s):

V. Špelina ◽

L. Schlemmerová ◽

A. Landfeld ◽

K. Kýhos ◽

P. Měřička ◽

...

Keyword(s):

Enterococcus Faecium ◽

Input Data ◽

Thermal Inactivation ◽

Visual Basic ◽

Final Concentration ◽

Cow Milk ◽

Basic Language ◽

Proposed Model ◽

Ph Range ◽

Visual Basic Language

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°C to 65°C, and was determined for the microorganism concentration ranges of 102 per ml to 108 per ml of the model inactivation solution. An Excel procedure was developed in Visual Basic language which enables the calculation of the final concentration of the microorganism from the input data for pH, aw, logN0, temperature, and holding time of the treatment. The proposed model was verified in experiments using cow and human milks. With cow milk, the correspondence between the experimental and the predicted data is highly satisfactory. With human milk, the model predicts a smaller effect of heating than is that manifested experimentally.

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