title: Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses.
abstract: This 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.
authors.affiliation: Empresa Brazileira de Pesquisa Agropecuária, Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil. ; Empresa Brazileira de Pesquisa Agropecuária, Caprinos e Ovinos, Sobral, CE, Brazil.
authors.forename: Karina Maria Olbrich
authors.initials: KM
authors.lastname: Dos Santos
authors.affiliation: Empresa Brazileira de Pesquisa Agropecuária, Caprinos e Ovinos, Sobral, CE, Brazil. ; Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil.
authors.forename: Antônio Diogo Silva
authors.initials: AD
authors.lastname: Vieira
authors.affiliation: Empresa Brazileira de Pesquisa Agropecuária, Caprinos e Ovinos, Sobral, CE, Brazil.
authors.forename: Hévila Oliveira
authors.initials: HO
authors.lastname: Salles
authors.affiliation: Empresa Brazileira de Pesquisa Agropecuária, Caprinos e Ovinos, Sobral, CE, Brazil.
authors.forename: Jacqueline da Silva
authors.initials: Jda S
authors.lastname: Oliveira
authors.affiliation: Departamento de Bioquímica, Laboratorio de Imunopatologia Keizo Asami, Universidade Federal de Pernambuco, Recife, PE, Brazil.
authors.forename: Cíntia Renata Costa
authors.initials: CR
authors.lastname: Rocha
authors.affiliation: Empresa Brazileira de Pesquisa Agropecuária, Agroindústria Tropical, Fortaleza, CE, Brazil.
authors.forename: Maria de Fátima
authors.initials: Mde F
authors.lastname: Borges
authors.affiliation: Empresa Brazileira de Pesquisa Agropecuária, Agroindústria Tropical, Fortaleza, CE, Brazil.
authors.forename: Laura Maria
authors.initials: LM
authors.lastname: Bruno
authors.affiliation: Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil.
authors.forename: Bernadette Dora Gombossy de Melo
authors.initials: BD
authors.lastname: Franco
authors.affiliation: Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil.
authors.forename: Svetoslav Dimitrov
authors.initials: SD
authors.lastname: Todorov
mesh_terms: D001422:Bacterial Adhesion; D001938:Brazil; D002611:Cheese / Q000382:microbiology*; D055598:Chemical Phenomena; D002793:Cholic Acids / Q000378:metabolism / Q000633:toxicity; D003016:Clostridium perfringens / Q000737:chemistry / Q000502:physiology; D016984:Enterococcus faecium / Q000737:chemistry / Q000302:isolation & purification* / Q000502:physiology*; D004926:Escherichia coli / Q000737:chemistry / Q000502:physiology; D005511:Food Handling / Q000379:methods*; D059022:Food Safety; D041981:Gastrointestinal Tract / Q000737:chemistry; D057927:Hydrophobic and Hydrophilic Interactions; D008658:Inactivation, Metabolic; D050296:Microbial Viability / Q000187:drug effects; D016133:Polymerase Chain Reaction; D037521:Virulence Factors / Q000032:analysis / Q000235:genetics
chemical_list: D002793:Cholic Acids; D037521:Virulence Factors
keywords: Enterococcus faecium; antibiotic resistance; probiotic properties; technological properties; virulence factors