A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.

Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have vi...

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Autor principal:	Solomon H Mariam
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/7a8948151e8d4c3ca98b2c4541b36db9
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spelling	oai:doaj.org-article:7a8948151e8d4c3ca98b2c4541b36db92021-12-02T20:09:13ZA sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.1932-620310.1371/journal.pone.0254390https://doaj.org/article/7a8948151e8d4c3ca98b2c4541b36db92021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0254390https://doaj.org/toc/1932-6203Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have virulent or antibiotic resistance properties, posing risk to consumers. Others, such as Enterococcus faecalis and Enterococcus faecium, may also be found in such foods. Enterococci that harbor antibiotic resistance or virulence factors can cycle among animals, food, humans and the environment, thereby transferring these harmful properties at the gene level to harmless commensals in the food matrix, animals and humans. In this work, several microbial isolates obtained from different FF sources were analyzed for their identity and virulence and/or antibiotic resistance properties. For identification aiming at enterococci, isolates that were Gram-positive and catalase- and oxidase-negative were subjected to multiple tests including for growth in broth containing 6.5% NaCl, growth and hydrolytic activity on medium containing bile-esculin, hemolytic activity on blood agar, and growth at 45°C and survival after incubation at 60°C for 30 min. Furthermore, the isolates were tested for susceptibility/resistance to a select group of antibiotics. Finally, the isolates were molecularly-characterized with respect to species identity and presence of virulence-encoding genes by amplification of target genes. Most sources contained enterococci, in addition to most of them also containing Gram-negative flora. Most of these also harbored virulence factors. Several isolates were also antibiotic-resistant. These results strongly suggest attention should be given to better control presence of such potentially pathogenic species.Solomon H MariamPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 7, p e0254390 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Solomon H Mariam A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
description	Globally, fermented foods (FFs), which may be traditional or industrially-produced, are major sources of nutrition. In the traditional practice, the fermentation process is driven by communities of virtually uncharacterized microflora indigenous to the food substrate. Some of these flora can have virulent or antibiotic resistance properties, posing risk to consumers. Others, such as Enterococcus faecalis and Enterococcus faecium, may also be found in such foods. Enterococci that harbor antibiotic resistance or virulence factors can cycle among animals, food, humans and the environment, thereby transferring these harmful properties at the gene level to harmless commensals in the food matrix, animals and humans. In this work, several microbial isolates obtained from different FF sources were analyzed for their identity and virulence and/or antibiotic resistance properties. For identification aiming at enterococci, isolates that were Gram-positive and catalase- and oxidase-negative were subjected to multiple tests including for growth in broth containing 6.5% NaCl, growth and hydrolytic activity on medium containing bile-esculin, hemolytic activity on blood agar, and growth at 45°C and survival after incubation at 60°C for 30 min. Furthermore, the isolates were tested for susceptibility/resistance to a select group of antibiotics. Finally, the isolates were molecularly-characterized with respect to species identity and presence of virulence-encoding genes by amplification of target genes. Most sources contained enterococci, in addition to most of them also containing Gram-negative flora. Most of these also harbored virulence factors. Several isolates were also antibiotic-resistant. These results strongly suggest attention should be given to better control presence of such potentially pathogenic species.
format	article
author	Solomon H Mariam
author_facet	Solomon H Mariam
author_sort	Solomon H Mariam
title	A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
title_short	A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
title_full	A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
title_fullStr	A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
title_full_unstemmed	A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
title_sort	sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/7a8948151e8d4c3ca98b2c4541b36db9
work_keys_str_mv	AT solomonhmariam asamplingsurveyofenterococciwithinpasteurizedfermenteddairyproductsandtheirvirulenceandantibioticresistanceproperties AT solomonhmariam samplingsurveyofenterococciwithinpasteurizedfermenteddairyproductsandtheirvirulenceandantibioticresistanceproperties
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A sampling survey of enterococci within pasteurized, fermented dairy products and their virulence and antibiotic resistance properties.

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