Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517116" target="_blank" >RIV/70883521:28110/17:63517116 - isvavai.cz</a>

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1002/fsn3.361/abstract;jsessionid=8F5FE1272A81F432555C32E9CCC0440E.f03t04" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/fsn3.361/abstract;jsessionid=8F5FE1272A81F432555C32E9CCC0440E.f03t04</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/fsn3.361" target="_blank" >10.1002/fsn3.361</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins

Popis výsledku v původním jazyce

Background: The objective of the study was to determine sensitivity of Enterococcus faecium strains from rabbit meat to enterocins. Results: Twenty-five decarboxylase-positive strains (from rabbit meat) allotted to the species E. faecium by genotypization and by MALDI TOF MS spectrometry identification (evaluation score value range 2.104–2.359; in the range for highly probable species identification-score value 2.300–3.000 and secure probable species identification/probable species identification-2.000–2.299) were studied. Seventeen strains were gelatinase positive. Although they did not produce histamine (HIS), spermidine, and spermine, they produce at least one among seven tested biogenic amines (BAs) in small amounts (2–10 mg/L) or up to very high amounts (&gt;1000 mg/L). Putrescine was produced by two strains. These decarboxylase-positive strains were sensitive to enterocins (Ents). All strains were sensitive to Ent 2019 and Ent 55 (inhibitory activity from 200 to 819 200 AU/mL). Twenty-two strains were inhibited by Ent A(P) and Ent 4231; 20 strains were sensitive to Ent M. Conclusion: Our results have spread the basic knowledge related to inhibitory spectrum of enterocins showing sensitivity of decarboxylase-positive strains to enterocins. Protective possibilities of enterocins in meat processing were also indicated.

Název v anglickém jazyce

Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins

Popis výsledku anglicky

Background: The objective of the study was to determine sensitivity of Enterococcus faecium strains from rabbit meat to enterocins. Results: Twenty-five decarboxylase-positive strains (from rabbit meat) allotted to the species E. faecium by genotypization and by MALDI TOF MS spectrometry identification (evaluation score value range 2.104–2.359; in the range for highly probable species identification-score value 2.300–3.000 and secure probable species identification/probable species identification-2.000–2.299) were studied. Seventeen strains were gelatinase positive. Although they did not produce histamine (HIS), spermidine, and spermine, they produce at least one among seven tested biogenic amines (BAs) in small amounts (2–10 mg/L) or up to very high amounts (&gt;1000 mg/L). Putrescine was produced by two strains. These decarboxylase-positive strains were sensitive to enterocins (Ents). All strains were sensitive to Ent 2019 and Ent 55 (inhibitory activity from 200 to 819 200 AU/mL). Twenty-two strains were inhibited by Ent A(P) and Ent 4231; 20 strains were sensitive to Ent M. Conclusion: Our results have spread the basic knowledge related to inhibitory spectrum of enterocins showing sensitivity of decarboxylase-positive strains to enterocins. Protective possibilities of enterocins in meat processing were also indicated.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Science and Nutrition

ISSN

2048-7177

e-ISSN

—

Svazek periodika

5

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

31-37

Kód UT WoS článku

000396371000003

EID výsledku v databázi Scopus

2-s2.0-85008511951