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Gajewska J, Zakrzewski A, Chajęcka-Wierzchowska W, Zadernowska A. Meta-analysis of the global occurrence of S. aureus in raw cattle milk and artisanal cheeses. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Microbiome Associated with Slovak Raw Goat Milk, Trace Minerals, and Vitamin E Content. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4595473. [PMID: 36089941 PMCID: PMC9453121 DOI: 10.1155/2022/4595473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 01/12/2023]
Abstract
In Slovakia, goat milk production for direct consumption and cheese processing has attracted growing interest. However, there is a lack of information regarding the microbial consortium in Slovak raw goat milk analyzed by next-generation sequencing and trace elements and vitamin E as well. A randomly selected samples (G24-G50) of raw goat milk from different animals at farms in Slovakia were analyzed. The phylum Actinobacteria dominated (62.8%), followed by the phyla Firmicutes (20.5%), Proteobacteria (7.4%), and Bacteroidetes (6.4%). The family Microbacteriaceae was detected in the highest percentage (60.2%) followed by Staphylococcaceae, Bacteroidaceae, Streptococcaceae, Lactobacillaceae, Enterobacteriaceae, and others. Regarding the genera, the most prevalent was genus Curtobacterium (47.4%) followed by the genera such as Staphylococcus (8.3%) and Bifidobacterium (4%). The genera Streptococcus, Lactococcus, Enterococcus, Lactobacillus, and Lacticaseibacillus were evaluated in abundance percentage in range 1%-3.2%. The genus Veillonella reached abundance 3.2%. The genera Enterobacter, Pseudomonas (1.3% and 0.5%), and Bacteroides (6.4%) were evaluated in small percentage abundance too. Zinc was detected with the highest mean value (2.561 ± 0.6823 mg/L) in raw goat milk, followed by iron (1.383 ± 0.5087 mg/L). The mean value of copper and manganese was 0.1746 ± 0.0463 mg/L and 0.051 ± 0.0238 mg/L. The vitamin E reached the mean value 0.3783 ± 0.1976 mg/L. This study is an original contribution showing microbial consortium in raw goat milk from Slovak farms. It also contributes to trace elements and vitamin E status in raw goat milk showing it as a nutritionally healthy food.
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Lauková A, Tomáška M, Fraqueza MJ, Szabóová R, Bino E, Ščerbová J, Pogány Simonová M, Dvorožňáková E. Bacteriocin-Producing Strain Lactiplantibacillus plantarum LP17L/1 Isolated from Traditional Stored Ewe’s Milk Cheese and Its Beneficial Potential. Foods 2022; 11:foods11070959. [PMID: 35407045 PMCID: PMC8997471 DOI: 10.3390/foods11070959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 12/01/2022] Open
Abstract
Stored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria. The aim of this study was to show the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe’s milk lump cheese. Lpb. plantarum LP17L/1 is a non-hemolytic, non-biofilm-forming strain, susceptible to antibiotics. It contains genes for 10 bacteriocins—plantaricins and exerted active bacteriocin with in vitro anti-staphylococcal and anti-listerial effect. It does not produce damaging enzymes, but it produces β-galactosidase. It also sufficiently survives in Balb/c mice without side effects which indicate its safety. Moreover, a reduction in coliforms in mice jejunum was noted. LP17L/1 is supposed to be a promising additive for Slovak local dairy products.
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Affiliation(s)
- Andrea Lauková
- Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4–6, 040 01 Košice, Slovakia; (R.S.); (E.B.); (J.Š.); (M.P.S.)
- Correspondence:
| | - Martin Tomáška
- Dairy Research Institute, a.s., Dlhá 95, 010 01 Žilina, Slovakia;
| | - Maria Joao Fraqueza
- Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Tecnica, 1300-477 Lisbon, Portugal;
| | - Renáta Szabóová
- Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4–6, 040 01 Košice, Slovakia; (R.S.); (E.B.); (J.Š.); (M.P.S.)
| | - Eva Bino
- Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4–6, 040 01 Košice, Slovakia; (R.S.); (E.B.); (J.Š.); (M.P.S.)
| | - Jana Ščerbová
- Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4–6, 040 01 Košice, Slovakia; (R.S.); (E.B.); (J.Š.); (M.P.S.)
| | - Monika Pogány Simonová
- Centre of Biosciences of the Slovak Academy of Sciences, Institute of Animal Physiology, Šoltésovej 4–6, 040 01 Košice, Slovakia; (R.S.); (E.B.); (J.Š.); (M.P.S.)
| | - Emília Dvorožňáková
- Parasitological Institute of the Slovak Academy of Sciences, Hlinkova 3, 040 01 Košice, Slovakia;
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Slovak Local Ewe's Milk Lump Cheese, a Source of Beneficial Enterococcus durans Strain. Foods 2021; 10:foods10123091. [PMID: 34945639 PMCID: PMC8701886 DOI: 10.3390/foods10123091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/06/2021] [Accepted: 12/10/2021] [Indexed: 11/17/2022] Open
Abstract
Slovak ewe's milk lump cheese is produced from unpasteurized ewe's milk without any added culture. Because of the traditional processing and shaping by hand into a lump, this cheese was given the traditional specialty guaranteed (TSG) label. Up till now, there have existed only limited detailed studies of individual microbiota and their benefits in ewe's milk lump cheese. Therefore, this study has been focused on the beneficial properties and safety of Enterococcus durans strains with the aim to contribute to basic dairy microbiology but also for further application potential and strategy. The total enterococcal count in cheeses reached 3.93 CFU/g (log 10) ± 1.98 on average. Based on a MALDI-TOF mass spectrometry evaluation, the strains were allotted to the species E. durans (score, 1.781-2.245). The strains were gelatinase and hemolysis-negative (γ-hemolysis) and were mostly susceptible to commercial antibiotics. Among the strains, E. durans ED26E/7 produced the highest value of lactase enzyme β-galactosidase (10 nmoL). ED26E/7 was absent of virulence factor genes such as Hyl (hyaluronidase), IS 16 element and gelatinase (GelE). To test safety, ED26E/7 did not cause mortality in Balb/c mice. Its partially purified bacteriocin substance showed the highest inhibition activity/bioactivity against Gram-positive indicator bacteria: the principal indicator Enterococcus avium EA5 (102,400 AU/mL), Staphylococcus aureus SA5 and listeriae (25,600 AU/mL). Moreover, 16 staphylococci (out of 22) were inhibited (100 AU/mL), and the growth of 36 (out of 51) enterococcal indicators was as well. After further technological tests, E. durans ED26E/7, with its bacteriocin substance, can be supposed as a promising additive to dairy products.
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Wen QH, Wang R, Zhao SQ, Chen BR, Zeng XA. Inhibition of Biofilm Formation of Foodborne Staphylococcus aureus by the Citrus Flavonoid Naringenin. Foods 2021; 10:foods10112614. [PMID: 34828898 PMCID: PMC8622481 DOI: 10.3390/foods10112614] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/22/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
Taking into consideration the importance of biofilms in food deterioration and the potential risks of antiseptic compounds, antimicrobial agents that naturally occurring are a more acceptable choice for preventing biofilm formation and in attempts to improve antibacterial effects and efficacy. Citrus flavonoids possess a variety of biological activities, including antimicrobial properties. Therefore, the anti-biofilm formation properties of the citrus flavonoid naringenin on the Staphylococcus aureus ATCC 6538 (S. aureus) were investigated using subminimum inhibitory concentrations (sub-MICs) of 5~60 mg/L. The results were confirmed using laser and scanning electron microscopy techniques, which revealed that the thick coating of S. aureus biofilms became thinner and finally separated into individual colonies when exposed to naringenin. The decreased biofilm formation of S. aureus cells may be due to a decrease in cell surface hydrophobicity and exopolysaccharide production, which is involved in the adherence or maturation of biofilms. Moreover, transcriptional results show that there was a downregulation in the expression of biofilm-related genes and alternative sigma factor sigB induced by naringenin. This work provides insight into the anti-biofilm mechanism of naringenin in S. aureus and suggests the possibility of naringenin being used in the industrial food industry for the prevention of biofilm formation.
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Affiliation(s)
- Qing-Hui Wen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Q.-H.W.); (R.W.); (S.-Q.Z.); (B.-R.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Rui Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Q.-H.W.); (R.W.); (S.-Q.Z.); (B.-R.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Si-Qi Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Q.-H.W.); (R.W.); (S.-Q.Z.); (B.-R.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Bo-Ru Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Q.-H.W.); (R.W.); (S.-Q.Z.); (B.-R.C.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Q.-H.W.); (R.W.); (S.-Q.Z.); (B.-R.C.)
- School of Food Science and Engineering, Foshan University, Foshan 528000, China
- Correspondence: ; Tel.: +86-208-7112-894
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Abstract
Worldwide consumers increasingly demand traditional/local products, to which those made from ewe’s milk belong. In Slovakia, dairy products made from ewe’s milk have a long tradition. A total of seventeen farmhouse fresh ewe’s milk lump cheeses from various local farm producers in central Slovakia were sampled at farms and then analyzed. Based on the sequencing data analysis, the phylum Firmicutes dominated (60.92%) in ewe’s lump cheeses, followed with the phylum Proteobacteria (38.23%), Actinobacteria (0.38%) and Bacteroidetes (0.35%). The phylum Firmicutes was represented by six genera, among which the highest amount possessed the genus Streptococcus (41.13%) followed with the genus Lactococcus (8.54%), Fructobacillus (3.91%), Enterococcus (3.18%), Staphylococcus (1.80%) and the genus Brochotrix (0.08%). The phylum Proteobacteria in ewe’s lump cheeses involved eight Gram-negative genera: Pseudomonas, Acinetobacter, Enterobacter, Ewingella, Escherichia-Shigella, Pantoea and Moraxella. The phylum Bacteroidetes involved three genera: Bacteroides, Sphingobacterium and Chrysobacterium. Results presented are original; the microbiome of Slovak ewe’s milk lump cheese has been not analyzed at those taxonomic levels up to now.
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Enterococcal Species Associated with Slovak Raw Goat Milk, Their Safety and Susceptibility to Lantibiotics and Durancin ED26E/7. Processes (Basel) 2021. [DOI: 10.3390/pr9040681] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Goat milk has become a popular item of human consumption due to its originality. Enterococci are ubiquitous bacteria, and they can also be found in traditional dairy products. This study focuses on the safety of enterococci from Slovak raw goat milk and on their susceptibility to lantibiotic bacteriocins and durancin ED26E/7, which has not previously been studied. Biofilm formation ability in enterococci, virulence factor genes, enzyme production and antibiotic profile were investigated. Samples of raw goat milk (53) were collected from 283 goats in Slovakia. MALDI-TOF mass spectrometry identified three enterococcal species: Enterococcus faecium, E. hirae and E. mundtii, with dominant occurrence of the species E. faecium. Low-grade biofilm formation ability (0.1 ≤ A570 < 1.0) was found in four strains of E. faecium. Gelatinase, hyaluronidase, aggregation substance and enterococcal surface protein genes were absent in these enterococci. Gene efaAfm (adhesin) was detected in five E. faecium strains. However, it was not detected in biofilm-forming strains. Enterococci detected in Slovak raw goat milk were found not to have pathogenic potential; four strains even produced high amounts of useful β-galactosidase. The strains were susceptible to lantibiotic bacteriocin treatment and to durancin ED26E/7 as well, which represents original information in dairy production.
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Lauková A, Focková V, Pogány Simonová M. Enterococcus mundtii Isolated from Slovak Raw Goat Milk and Its Bacteriocinogenic Potential. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17249504. [PMID: 33352988 PMCID: PMC7765995 DOI: 10.3390/ijerph17249504] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 11/24/2022]
Abstract
Enterococci are lactic acid bacteria. Most of them can adapt well to the food system due to their salt and acid-tolerance. Moreover, many enterococcal species have been found to produce antimicrobial substances of proteinaceous character, i.e., bacteriocins/enterocins. In this study, Enterococcus mundtii EM ML2/2 with bacteriocinogenic potential was identified in Slovak raw goat milk. This strain demonstrated inhibition activity against up to 36% of Gram-positive indicator bacteria, and in concentrated form the bacteriocin substance (pH 6.3) showed the highest inhibition activity (1600 AU/mL) against the principal indicator strain E. avium EA5. Semi-purified substance (SPS) EM ML2/2 produced inhibition activity up to 3200 AU/mL. Concentrated bacteriocin substance and SPS maintained active (inhibition activity up to 100 AU/mL) for three months under −20 °C storage conditions. The strain showed susceptible antibiotic profile, and it did not form biofilm. No production of damaging enzymes was noted. It was nonhemolytic, as well as DNase, and gelatinase-negative. It grew well in skim milk, and it was salt and acid-tolerant. The bacteriocin potential of E. mundtii species isolated from Slovak raw goat milk has not previously been detected, so this is an original contribution which may stimulate addtitional research and application studies.
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