Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina

Autores
Fontana, Cecilia Alejandra; Gazzola, Simona; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Summary Enterococci population from Argentinean artisanal dry fermented sausage was identified and their safety aspects were evaluated. Species-specific PCR was used to distinguish between Enterococcus faecium (56%) and Enterococcus faecalis (17%). Other isolates (27%) were identified as Enterococcus durans, Enterococcus casseliflavus and Enterococcus mundtii by using 16S RNA gene sequence. RAPD analyses showed different biotypes for Ent. faecium and Ent. faecalis species. Low incidence of antibiotic resistance and high virulence traits in Ent. casseliflavus and Ent. faecalis were found; the majority of the Ent. faecium strains were shown to be free of virulence factors. The absence of virulence/resistance traits and the anti-Listeria activity of Ent. faecium isolates may be exploited to enhance natural preservation thereby guaranteeing organoleptic/safety characteristics of artisanal fermented sausages.
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gazzola, Simona. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia
Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Antibiotic Resistance
Enterococcus
Fermented Sausages
Safety
Virulence Determinants
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52363
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/52363
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in ArgentinaFontana, Cecilia AlejandraGazzola, SimonaCocconcelli, Pier SandroVignolo, Graciela MargaritaAntibiotic ResistanceEnterococcusFermented SausagesSafetyVirulence Determinantshttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Summary Enterococci population from Argentinean artisanal dry fermented sausage was identified and their safety aspects were evaluated. Species-specific PCR was used to distinguish between Enterococcus faecium (56%) and Enterococcus faecalis (17%). Other isolates (27%) were identified as Enterococcus durans, Enterococcus casseliflavus and Enterococcus mundtii by using 16S RNA gene sequence. RAPD analyses showed different biotypes for Ent. faecium and Ent. faecalis species. Low incidence of antibiotic resistance and high virulence traits in Ent. casseliflavus and Ent. faecalis were found; the majority of the Ent. faecium strains were shown to be free of virulence factors. The absence of virulence/resistance traits and the anti-Listeria activity of Ent. faecium isolates may be exploited to enhance natural preservation thereby guaranteeing organoleptic/safety characteristics of artisanal fermented sausages.Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gazzola, Simona. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; ItaliaFil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; ItaliaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaWiley Blackwell Publishing, Inc2009-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52363Fontana, Cecilia Alejandra; Gazzola, Simona; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 49; 3; 9-2009; 411-4140266-82541472-765XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2009.02675.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1472-765X.2009.02675.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:57:04Zoai:ri.conicet.gov.ar:11336/52363instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:57:04.377CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
title Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
spellingShingle Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
Fontana, Cecilia Alejandra
Antibiotic Resistance
Enterococcus
Fermented Sausages
Safety
Virulence Determinants
title_short Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
title_full Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
title_fullStr Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
title_full_unstemmed Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
title_sort Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina
dc.creator.none.fl_str_mv Fontana, Cecilia Alejandra
Gazzola, Simona
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author Fontana, Cecilia Alejandra
author_facet Fontana, Cecilia Alejandra
Gazzola, Simona
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author_role author
author2 Gazzola, Simona
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author2_role author
author
author
dc.subject.none.fl_str_mv Antibiotic Resistance
Enterococcus
Fermented Sausages
Safety
Virulence Determinants
topic Antibiotic Resistance
Enterococcus
Fermented Sausages
Safety
Virulence Determinants
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Summary Enterococci population from Argentinean artisanal dry fermented sausage was identified and their safety aspects were evaluated. Species-specific PCR was used to distinguish between Enterococcus faecium (56%) and Enterococcus faecalis (17%). Other isolates (27%) were identified as Enterococcus durans, Enterococcus casseliflavus and Enterococcus mundtii by using 16S RNA gene sequence. RAPD analyses showed different biotypes for Ent. faecium and Ent. faecalis species. Low incidence of antibiotic resistance and high virulence traits in Ent. casseliflavus and Ent. faecalis were found; the majority of the Ent. faecium strains were shown to be free of virulence factors. The absence of virulence/resistance traits and the anti-Listeria activity of Ent. faecium isolates may be exploited to enhance natural preservation thereby guaranteeing organoleptic/safety characteristics of artisanal fermented sausages.
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gazzola, Simona. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia
Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore. Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Summary Enterococci population from Argentinean artisanal dry fermented sausage was identified and their safety aspects were evaluated. Species-specific PCR was used to distinguish between Enterococcus faecium (56%) and Enterococcus faecalis (17%). Other isolates (27%) were identified as Enterococcus durans, Enterococcus casseliflavus and Enterococcus mundtii by using 16S RNA gene sequence. RAPD analyses showed different biotypes for Ent. faecium and Ent. faecalis species. Low incidence of antibiotic resistance and high virulence traits in Ent. casseliflavus and Ent. faecalis were found; the majority of the Ent. faecium strains were shown to be free of virulence factors. The absence of virulence/resistance traits and the anti-Listeria activity of Ent. faecium isolates may be exploited to enhance natural preservation thereby guaranteeing organoleptic/safety characteristics of artisanal fermented sausages.
publishDate 2009
dc.date.none.fl_str_mv 2009-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52363
Fontana, Cecilia Alejandra; Gazzola, Simona; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 49; 3; 9-2009; 411-414
0266-8254
1472-765X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52363
identifier_str_mv Fontana, Cecilia Alejandra; Gazzola, Simona; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in Argentina; Wiley Blackwell Publishing, Inc; Letters in Applied Microbiology; 49; 3; 9-2009; 411-414
0266-8254
1472-765X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1472-765X.2009.02675.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1472-765X.2009.02675.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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