Veterinária

URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11842

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2017 - 20192

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Autor: search.filters.author.Todorov, Svetoslav DimitrovAssunto: search.filters.subject.BacteriocinsAssunto: search.filters.subject.Antibiotic resistanceData inicial: 2015Data final: 2019

Resultados da Pesquisa

Agora exibindo 1 - 2 de 2
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    Potential Control of Listeria monocytogenes by Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC Strains Isolated From Artisanal Cheese
    (Probiotics and Antimicrobial Proteins, 2019-03) Cavicchioli, Valéria Quintana; Camargo, Anderson Carlos; Todorov, Svetoslav Dimitrov; Nero, Luís Augusto
    Bacteriocinogenic Enterococcus hirae ST57ACC and Pediococcus pentosaceus ST65ACC strains, previously isolated from artisanal cheese, were evaluated for their safety with the aim to determine whether they could be used as beneficial strains, especially in the control of Listeria monocytogenes. Both isolates survived simulated gastrointestinal conditions and showed high levels of auto- and co-aggregation with L. monocytogenes, although the hydrophobicity of cells varied. Using the agar-spot test with 33 commercial drugs from different groups, only anti-inflammatory drugs and drugs containing loratadine and propranolol hydrochloride were able to affect the growth of the tested strains. Both strains were resistant to 3 out of 11 antibiotics tested by the disc diffusion method, and low frequencies of antibiotic resistance-encoding genes were observed by PCR analysis. Tested strains neither presented biogenic amine-related genes nor produced these substances. Aside from some antibiotic resistance characteristics, the tested strains were considered safe as they lack other virulence-related genes. E. hirae ST57ACC and P. pentosaceus ST65ACC both presented beneficial properties, particularly their ability to survive gastrointestinal conditions and to aggregate with L. monocytogenes, which can facilitate the elimination of this pathogen. Further studies should be conducted to better understand these interactions.
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    Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”
    (Brazilian Journal of Microbiology, 2017-05-11) Todorov, Svetoslav Dimitrov; Nero, Luis Augusto; Ivanova, Iskra Vitanova; Stojanovski, Saso; Iliev, Ilia; Moncheva, Penka
    The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.