scholarly journals Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk

2012 ◽  
Vol 114 (1) ◽  
pp. 229-241 ◽  
Author(s):  
K. Banwo ◽  
A. Sanni ◽  
H. Tan
Keyword(s):  
Enterococcus Faecium ◽  
Cow Milk ◽  
Technological Properties ◽  
Probiotic Potential

scholarly journals Enterococcus faecium growth model

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 361-371 ◽  
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 <i>Enterococcus faecium</i> have demonstrated an increasing resistance to antibiotics, which is considered an important virulence factor. The contribution of <i>E. faecium</i> 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 <i>E. faecium</i> in broth at pH values between 6 and 7, at temperatures of 5°C to 20°C, and for water activity values <i>a</i><sub>w</sub> 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 <i>E. faecium</i> 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.

Erratum: Technological properties of Enterococcus faecium isolated from ewe’s milk and cheese with importance for flavour development

2006 ◽  
Vol 52 (9) ◽  
pp. 913-913
Author(s):  
María C Abeijón ◽  
Roxana B Medina ◽  
Marta B Katz ◽  
Silvia N González
Keyword(s):  
Enterococcus Faecium ◽  
Technological Properties

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

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.

scholarly journals Forest resources of the Krasnoyarsk region in feeding cows

2019 ◽  
pp. 45-49 ◽  
Author(s):  
V. A. Tereshchenko ◽  
E. A. Ivanov ◽  
O. V. Ivanova ◽  
G. V. Permyakova ◽  
A. V. Semenovich
Keyword(s):  
Milk Fat ◽  
Positive Influence ◽  
Forest Resources ◽  
Cow Milk ◽  
Effective Dosage ◽  
Control Group ◽  
Optimal Dosage ◽  
Technological Properties ◽  
Milk Productivity ◽  
Experimental Group

An important factor in increasing the productivity of dairy cattle is to ensure the full value of diets by improving the quality of feeds and enriching its with a complex of additives from alternative sources, in particular from the richest forest resources. Scientific-economically experience by studying the effect of feeding coniferous flour on milk productivity and metabolic parameters of cows and determining its optimal dosage was carried out in the conditions of LLC Plemzavod Tayozhny Sukhobuzimsky district of the Krasnoyarsk territory. Three groups of milking cows (control and two experimental) of the Black-Motley breed of the second calving, 5 heads in each group were formed for the experiment on the principle of analogues. The duration of the experiment was 100 days. According to the scheme of studies, the control group received the main diet, the 1st experimental group in addition to the main diet received coniferous flour at a dosage of 50 g/head/day, the 2nd experimental group coniferous flour at a dosage of 100 g/head/day. Research and data processing were carried out according to generally accepted methods. As a result of researches positive influence of coniferous flour on milk productivity and technological properties of cow milk was established. The analysis of the obtained data allowed to determine the most effective dosage of coniferous flour for the diet of cows 50 g/head/day, which contributed to an increase in milk yield for 100 days of lactation by 15.6%, the milk fat amount by 29.8%, the milk protein amount by 17.1%, milk of basic fat content by 29.4%, improvement technological properties of milk.

scholarly journals Thermal inactivation of Enterococcus faecium

2008 ◽  
Vol 25 (No. 5) ◽  
pp. 283-290 ◽  
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 10<sup>2</sup> 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, a<sub>w</sub>, logN<sub>0</sub>, 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.

scholarly journals  Probiotic properties of Enterococcus faecium CE5-1 producing a bacteriocin-like substance and its antagonistic effect against antibiotic-resistant enterococci in vitro

2012 ◽  
Vol 57 (No. 11) ◽  
pp. 529-539 ◽  
Author(s):  
K. Saelim ◽  
N. Sohsomboon ◽  
S. Kaewsuwan ◽  
S. Maneerat
Keyword(s):  
Enterococcus Faecium ◽  
Probiotic Strain ◽  
Antagonistic Effect ◽  
Penicillin G ◽  
Probiotic Properties ◽  
Antibiotic Resistant ◽  
Good Tolerance ◽  
Probiotic Potential ◽  
Enterocin A

A bacteriocin-like substance (BLS) producing Enterococcus faecium CE5-1 was isolated from the gastrointestinal tract (GIT) of Thai indigenous chickens. Investigations of its probiotic potential were carried out. The competition between the BLS probiotic strain and antibiotic-resistant enterococci was also studied. Ent. faecium CE5-1 exhibited a good tolerance to pH 3.0 after 2 h and in 7% fresh chicken bile after 6 h, but the viability of Ent. faecium CE5-1 decreased by about 2&ndash;3 log CFU/ml after 2 h incubation in pH 2.5. It was susceptible to the antibiotics tested (tetracycline, erythromycin, penicillin G, and vancomycin). The maximum BLS production from Ent. faecium CE5-1 was observed at 15 h of cultivation. It showed activity against Listeria monocytogenes DMST17303, Pediococcus pentosaceus 3CE27, Lactobacillus sakei subsp. sakei JCM1157, and antibiotic-resistant enterococci. The detection by polymerase chain reaction (PCR) in the enterocin structural gene determined the presence of enterocin A gene in Ent. faecium CE5-1 only. Ent. faecium CE5-1 showed the highest inhibitory activity against two antibiotic-resistant Ent. faecalis VanB (from 6.68 to 4.29 log CFU/ml) and Ent. gallinarum VanC (from 6.76 to 4.31 log CFU/ml) after 12 h of co-cultivation. The results show the future possible use of Ent. faecium CE5-1 as a probiotic strain for livestock to control antibiotic-resistant enterococci. &nbsp;

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