Current Trends of Enterococci in Dairy Products: a Comprehensive Review of Their Multiple Roles
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The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio In
microorganisms Review The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio in the Treatment of Obesity and Inflammatory Bowel disease Spase Stojanov 1,2, Aleš Berlec 1,2 and Borut Štrukelj 1,2,* 1 Faculty of Pharmacy, University of Ljubljana, SI-1000 Ljubljana, Slovenia; [email protected] (S.S.); [email protected] (A.B.) 2 Department of Biotechnology, Jožef Stefan Institute, SI-1000 Ljubljana, Slovenia * Correspondence: borut.strukelj@ffa.uni-lj.si Received: 16 September 2020; Accepted: 31 October 2020; Published: 1 November 2020 Abstract: The two most important bacterial phyla in the gastrointestinal tract, Firmicutes and Bacteroidetes, have gained much attention in recent years. The Firmicutes/Bacteroidetes (F/B) ratio is widely accepted to have an important influence in maintaining normal intestinal homeostasis. Increased or decreased F/B ratio is regarded as dysbiosis, whereby the former is usually observed with obesity, and the latter with inflammatory bowel disease (IBD). Probiotics as live microorganisms can confer health benefits to the host when administered in adequate amounts. There is considerable evidence of their nutritional and immunosuppressive properties including reports that elucidate the association of probiotics with the F/B ratio, obesity, and IBD. Orally administered probiotics can contribute to the restoration of dysbiotic microbiota and to the prevention of obesity or IBD. However, as the effects of different probiotics on the F/B ratio differ, selecting the appropriate species or mixture is crucial. The most commonly tested probiotics for modifying the F/B ratio and treating obesity and IBD are from the genus Lactobacillus. In this paper, we review the effects of probiotics on the F/B ratio that lead to weight loss or immunosuppression. -
Probiotic Properties of Enterococcus Faecium CE5-1 Producing A
Czech J. Anim. Sci., 57, 2012 (11): 529–539 Original Paper Probiotic properties of Enterococcus faecium CE5-1 producing a bacteriocin-like substance and its antagonistic effect against antibiotic-resistant enterococci in vitro K. Saelim1, N. Sohsomboon1, S. Kaewsuwan2, S. Maneerat1 1Department of Industrial Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand 2Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Thailand ABSTRACT: 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 2–3 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. -
The Complete Book of Cheese by Robert Carlton Brown
THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike. -
Detection of ESKAPE Pathogens and Clostridioides Difficile in Simulated
bioRxiv preprint doi: https://doi.org/10.1101/2021.03.04.433847; this version posted March 4, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 1 Detection of ESKAPE pathogens and Clostridioides difficile in 2 Simulated Skin Transmission Events with Metagenomic and 3 Metatranscriptomic Sequencing 4 5 Krista L. Ternusa#, Nicolette C. Keplingera, Anthony D. Kappella, Gene D. Godboldb, Veena 6 Palsikara, Carlos A. Acevedoa, Katharina L. Webera, Danielle S. LeSassiera, Kathleen Q. 7 Schultea, Nicole M. Westfalla, and F. Curtis Hewitta 8 9 aSignature Science, LLC, 8329 North Mopac Expressway, Austin, Texas, USA 10 bSignature Science, LLC, 1670 Discovery Drive, Charlottesville, VA, USA 11 12 #Address correspondence to Krista L. Ternus, [email protected] 13 14 1 bioRxiv preprint doi: https://doi.org/10.1101/2021.03.04.433847; this version posted March 4, 2021. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 15 1 Abstract 16 Background: Antimicrobial resistance is a significant global threat, posing major public health 17 risks and economic costs to healthcare systems. Bacterial cultures are typically used to diagnose 18 healthcare-acquired infections (HAI); however, culture-dependent methods provide limited 19 presence/absence information and are not applicable to all pathogens. -
Oral Administration of Lactobacillus Gasseri SBT2055 Is Effective In
www.nature.com/scientificreports OPEN Oral administration of Lactobacillus gasseri SBT2055 is effective in preventing Porphyromonas Received: 23 June 2015 Accepted: 7 March 2017 gingivalis-accelerated periodontal Published: xx xx xxxx disease R. Kobayashi1, T. Kobayashi2, F. Sakai3, T. Hosoya3, M. Yamamoto1 & T. Kurita-Ochiai1 Probiotics have been used to treat gastrointestinal disorders. However, the effect of orally intubated probiotics on oral disease remains unclear. We assessed the potential of oral administration of Lactobacillus gasseri SBT2055 (LG2055) for Porphyromonas gingivalis infection. LG2055 treatment significantly reduced alveolar bone loss, detachment and disorganization of the periodontal ligament, and bacterial colonization by subsequent P. gingivalis challenge. Furthermore, the expression and secretion of TNF-α and IL-6 in gingival tissue was significantly decreased in LG2055-administered mice after bacterial infection. Conversely, mouse β-defensin-14 (mBD-14) mRNA and its peptide products were significantly increased in distant mucosal components as well as the intestinal tract to which LG2055 was introduced. Moreover, IL-1β and TNF-α production from THP-1 monocytes stimulated with P. gingivalis antigen was significantly reduced by the addition of humanβ -defensin-3. These results suggest that gastrically administered LG2055 can enhance immunoregulation followed by periodontitis prevention in oral mucosa via the gut immune system; i.e., the possibility of homing in innate immunity. Porphyromonas gingivalis, a Gram-negative anaerobe, is one of the major pathogens associated with chronic periodontitis, a disease that causes the destruction of alveolar bone, and, as a consequence, tooth loss1. Recent evidence suggests that this bacterium contributes to periodontitis by functioning as a keystone pathogen2, 3. -
Clostridium Difficile Infection: How to Deal with the Problem DH INFORMATION RE ADER B OX
Clostridium difficile infection: How to deal with the problem DH INFORMATION RE ADER B OX Policy Estates HR / Workforce Commissioning Management IM & T Planning / Finance Clinical Social Care / Partnership Working Document Purpose Best Practice Guidance Gateway Reference 9833 Title Clostridium difficile infection: How to deal with the problem Author DH and HPA Publication Date December 2008 Target Audience PCT CEs, NHS Trust CEs, SHA CEs, Care Trust CEs, Medical Directors, Directors of PH, Directors of Nursing, PCT PEC Chairs, NHS Trust Board Chairs, Special HA CEs, Directors of Infection Prevention and Control, Infection Control Teams, Health Protection Units, Chief Pharmacists Circulation List Description This guidance outlines newer evidence and approaches to delivering good infection control and environmental hygiene. It updates the 1994 guidance and takes into account a national framework for clinical governance which did not exist in 1994. Cross Ref N/A Superseded Docs Clostridium difficile Infection Prevention and Management (1994) Action Required CEs to consider with DIPCs and other colleagues Timing N/A Contact Details Healthcare Associated Infection and Antimicrobial Resistance Department of Health Room 528, Wellington House 133-155 Waterloo Road London SE1 8UG For Recipient's Use Front cover image: Clostridium difficile attached to intestinal cells. Reproduced courtesy of Dr Jan Hobot, Cardiff University School of Medicine. Clostridium difficile infection: How to deal with the problem Contents Foreword 1 Scope and purpose 2 Introduction 3 Why did CDI increase? 4 Approach to compiling the guidance 6 What is new in this guidance? 7 Core Guidance Key recommendations 9 Grading of recommendations 11 Summary of healthcare recommendations 12 1. -
I Grandi Formaggi Di Sardegna
Per la serie Tradizione ed innovazione presentiamo: I GRANDI FORMAGGI DI SARDEGNA I GRANDI PRODUTTORI DI LATTE NEL MONDO l’Italia è al quinto posto a livello mondiale nella produzione di formaggi ovini e la Sardegna, in particolare, è la regione leader a livello nazionale per la raccolta di latte di ovino e la trasformazione in prodotti D.O.P., ovvero denominazione d’origine protetta IL LATTE OVINO DI SARDEGNA una eccellenza che il mondo ci invidia Da sempre in Sardegna la pastorizia occupa un posto di grande rilievo sociale ed economico. Oltre un milione tra pecore e capre, dalla notte dei tempi, pascolano sui prati secondo natura, ed è proprio questo tipo di allevamento e di pascolo, vario e naturale, che ci regala un latte squisito, genuino ed inimitabile, dalle proprietà organolettiche eccellenti e dal gusto raffinato. Il Latte Ovino di Sardegna unico al mondo Il nostro latte viene ceduto alle catene di distribuzione per la vendita al dettaglio ( molto apprezzato il delicato latte di capra , utilissimo nell'alimentazione dei neonati) , e soprattutto viene conferito alle cooperative di casari ed alle numerose ed avanzate aziende casearie del territorio che con sapienza antica, daranno vita ai celebri, apprezzatissimi, formaggi autoctoni. Ma quali sono i Formaggi Tipici della Sardegna? Vediamone una breve scheda tecnica PECORINO ROMANO D.O.P. Il formaggio Sardo più conosciuto nel mondo fa capolino sull’isola alla fine del 1800, diventando in breve tempo il prodotto più importante per i pastori ed i caseifici della regione. Già nel 1951 il Pecorino Romano, era stato uno dei primi formaggi Italiani, a cui sia stato assegnato un riconoscimento di qualità di livello internazionale. -
Bacteriocin‐Like Inhibitory Activities of Seven Lactobacillus Delbrueckii
Letters in Applied Microbiology ISSN 0266-8254 ORIGINAL ARTICLE Bacteriocin-like inhibitory activities of seven Lactobacillus delbrueckii subsp. bulgaricus strains against antibiotic susceptible and resistant Helicobacter pylori strains L. Boyanova, G. Gergova, R. Markovska, D. Yordanov and I. Mitov Department of Medical Microbiology, Medical University of Sofia, Sofia, Bulgaria Significance and Impact of the Study: In this study, anti-Helicobacter pylori activity of seven Lactobacil- lus delbrueckii subsp. bulgaricus (GLB) strains was evaluated by four cell-free supernatant (CFS) types. The GLB strains produced heat-stable bacteriocin-like inhibitory substances (BLISs) with a strong anti-H. pylori activity and some neutralized, catalase- and heat-treated CFSs inhibited >83% of the test strains. Bacteriocin-like inhibitory substance production of GLB strains can render them valuable probiotics in the control of H. pylori infection. Keywords Abstract antibiotics, bacteriocins, Helicobacter, Lactobacillus, probiotics. The aim of the study was to detect anti-Helicobacter pylori activity of seven Lactobacillus delbrueckii subsp. bulgaricus (GLB) strains by four cell-free Correspondence supernatant (CFS) types. Activity of non-neutralized and non-heat-treated Lyudmila Boyanova, Department of Medical (CFSs1), non-neutralized and heat-treated (CFSs2), pH neutralized, catalase- Microbiology, Medical University of Sofia, treated and non-heat-treated (CFSs3), or neutralized, catalase- and heat-treated Zdrave Street 2, 1431 Sofia, Bulgaria. (CFSs4) CFSs against 18 H. pylori strains (11 of which with antibiotic E-mail: [email protected] resistance) was evaluated. All GLB strains produced bacteriocin-like inhibitory 2017/1069: received 3 June 2017, revised 27 substances (BLISs), the neutralized CFSs of two GLB strains inhibited >81% of August 2017 and accepted 25 September test strains and those of four GLB strains were active against >71% of 2017 antibiotic resistant strains. -
Diego Vitagliano
Diego Vitagliano ANTIPASTI CROCCHÈ DI PATATE 1.50 Patate, provola, grana, prezzemolo, sale e pepe. Impanato con pangrattato MOZZARELLA IN CARROZZA 1.50 Pane in cassetta di grano duro, fior di latte di Agerola, sale. Impanato con farina e uova FRITTATINA DI BUCATINI 2.00 Bucatini di Gragnano trafilati al bronzo, besciamella, grana, sale, pepe, provola affumicata di Agerola, piselli, trito di carne e noce moscata. Impanata con pastella di farina e acqua FRITTATINA NERANO 2.00 Bucatini, besciamella, fior di latte di agerola, grana, zucchine, pancetta, basilico, provolone del monaco, sale e pepe ARANCINO CLASSICO 2.00 Riso arborio, ragù, carne macinata, piselli, provola, sale ARANCINO RISO VENERE 2.00 Riso venere, besciamella, ricotta di pecora pastorizzata, zest di limone, zucchine, sale e pepe TRIS DI MONTANARINE 6.00 Pizzette di pasta fritta con ragù / classico / genovese SCUGNIZZI NAPOLETANI 6.50 Straccetti di pasta fritti, pesto di basilico, pomodorini semidried, rucola e scaglie di Grana Padano DOP MARINARE STORICA 6.00 Pomodoro San Marzano DOP, aglio, origano del matese, olio extra vergine d’oliva fruttato intenso NAPOLETANA 8.00 Pomodoro San Marzano DOP, aglio, origano del matese, capperi di Sicilia, olive taggiasche, acciughe, olio extra vergine d’oliva SBAGLIATA 8.00 Pomodoro San Marzano DOP, pesto di aglio orsino, confettura di pomodoro San Marzano DOP, origano del matese, olio extra vergine d’oliva FACCIA GIALLA 7.00 Passata di datterino giallo, aglio, origano del matese, trito di mandorle, olio extra vergine d’oliva MARGHERITE -
A Guide to Kowalski's Specialty Cheese Read
Compliments of Kowalski’s WWW.KOWALSKIS.COM A GUIDE TO ’ LOCALOUR FAVORITE CHEESES UNDERSTANDING CHEESE TYPES ENTERTAINING WITH CHEESE CHEESE CULTURES OF THE WORLD A PUBLICATION WRITTEN AND PRODUCED BY KOWALSKI’S MARKETS Printed November 2015 SPECIALTY CHEESE EXPERIENCE or many people, Kowalski’s Specialty Cheese Department Sadly, this guide could never be an all-inclusive reference. is their entrée into the world of both cheese and Kowalski’s Clearly there are cheese types and cheesemakers we haven’t Fitself. Many a regular shopper began by exclusively shopping mentioned. Without a doubt, as soon as this guide goes to this department. It’s a tiny little microcosm of the full print, our cheese selection will have changed. We’re certainly Kowalski’s experience, illustrating oh so well our company’s playing favorites. This is because our cheese departments are passion for foods of exceptional character and class. personal – there is an actual person in charge of them, one Cheese Specialist for each and every one of our 10 markets. When it comes to cheese, we pay particular attention Not only do these specialists have their own faves, but so do to cheeses of unique personality and incredible quality, their customers, which is why no two cheese sections look cheeses that are perhaps more rare or have uncommon exactly the same. But though this special publication isn’t features and special tastes. We love cheese, especially local all-encompassing, it should serve as an excellent tool for cheeses, artisanal cheeses and limited-availability treasures. helping you explore the world of cheese, increasing your appreciation and enjoyment of specialty cheese and of that Kowalski’s experience, too. -
Effects of Lactobacillus Rhamnosus and Enterococcus Faecalis Supplementation As Direct-Fed Microbials on Rumen Microbiota of Boer and Speckled Goat Breeds
veterinary sciences Article Effects of Lactobacillus rhamnosus and Enterococcus faecalis Supplementation as Direct-Fed Microbials on Rumen Microbiota of Boer and Speckled Goat Breeds Takalani Whitney Maake 1,2, Olayinka Ayobami Aiyegoro 2,3,* and Matthew Adekunle Adeleke 1 1 Discipline of Genetics, School of Life Sciences, College of Agricultural, Engineering and Science, University of Kwazulu-Natal, Westville Campus, Private Bag X 54001, Durban 4000, South Africa; [email protected] (T.W.M.); [email protected] (M.A.A.) 2 Gastrointestinal Microbiology and Biotechnology, Agricultural Research Council-Animal Production, Private Bag X 02, Irene 0062, South Africa 3 Research Unit for Environmental Sciences and Management, North-West University, Potchefstroom Campus, Private Bag X 1290, Potchefstroom 2520, South Africa * Correspondence: [email protected] or [email protected]; Tel.: +27-126-729-368 Abstract: The effects on rumen microbial communities of direct-fed probiotics, Lactobacillus rhamnosus and Enterococcus faecalis, singly and in combination as feed supplements to both the Boer and Speckled goats were studied using the Illumina Miseq platform targeting the V3-V4 region of the 16S rRNA microbial genes from sampled rumen fluid. Thirty-six goats of both the Boer and Speckled were divided into five experimental groups: (T1) = diet + Lactobacillus rhamnosus; (T2) = diet + Enterococcus faecalis; (T3) = diet + Lactobacillus rhamnosus + Enterococcus faecalis; (T4, positive control) = diet + antibiotic and (T5, negative control) = diet without antibiotics and without probiotics. Our results revealed that Bacteroidetes, Firmicutes, TM7, Proteobacteria, and Euryarchaeota dominate Citation: Maake, T.W.; Aiyegoro, O.A.; Adeleke, M.A. Effects of the bacterial communities. In our observations, Lactobacillus rhamnosus and Enterococcus faecalis Lactobacillus rhamnosus and supplements reduced the archaeal population of Methanomassiliicocca in the T1, T2 and T3 groups, Enterococcus faecalis Supplementation and caused an increase in the T4 group. -
Izvjestaj-Komisije-Milenko-Smiljanic
НАСТАВНО – НАУЧНОМ ВИЈЕЋУ ТЕХНОЛОШКОГ ФАКУЛТЕТА СЕНАТУ УНИВЕРЗИТЕТА У ИСТОЧНОМ САРАЈЕВУ Предмет: Извјештај Комисије о пријављеним кандидатима за избор у академско звање ванредни професор, ужа научна област Храна и пиће (ужа образовна област Технологија ферментације у производњи хране). Одлукама Наставно-научног вијећа Технолошког факултета Универзитета у Источном Сарајеву, бр. 800/2020. од 12.06.2020. и бр. 1289/2020. од 20.08.2020., именована је Комисија за разматрање конкурсног материјала и писање Извјештаја по конкурсу, објављеном у дневном листу „Глас Српске“ од 03.06.2020. године, за избор у академско звање ванредног професора, ужа научна област: Храна и пиће (ужа образовна област: Технологија ферментације у производњи хране). ПОДАЦИ О КОМИСИЈИ Састав комисије1 са назнаком имена и презимена сваког члана, звања, назив научне области, научног поља и уже научне/умјетничке области за коју је изабран у звање, датума избора у звање и назив факултета, установе у којој је члан комисије запослен: 1. Др Златан Сарић, редовни професор, предсједник Научна област: Инжењерство и технологија Научно поље: Остала инжењерства и технологије (Прехрамбена технологија) Ужа научна област: Храна и пиће (Технологија прехрамбених производа анималног поријекла) Датум избора у звање: 05.01.2016. Универзитет у Сарајеву Факултет/академија: Пољопривредно - прехрамбени факултет, Сарајево 2. Др Миленко Блесић, редовни професор, члан Научна област: Инжењерство и технологија Научно поље: Остала инжењерства и технологије (Прехрамбена технологија) Ужа научна област: Храна и пиће (Технологија врења) Датум избора у звање: 09.01.2017. Универзитет у Сарајеву Факултет/академија: Пољопривредно - прехрамбени факултет, Сарајево 3. Др Славко Смиљанић, ванредни професор, члан Научна област: Инжењерство и технологија Научно поље: Остала инжењерства и технологије Ужа научна област: Друга инжењерства и технологије Датум избора у звање: 29.06.2018.