Enterococci: Between Emerging Pathogens and Potential Probiotics

被引:177
作者
Ben Braiek, Olfa [1 ]
Smaoui, Slim [2 ]
机构
[1] Univ Monastir, Fac Pharm, Lab Transmissible Dis & Biol Act Subst LR99ES27, Monastir, Tunisia
[2] Ctr Biotechnol Sfax, Lab Microorganisms & Biomol, Sfax, Tunisia
关键词
LACTIC-ACID BACTERIA; MEAT SAUSAGES; SAFETY; FOODS;
D O I
10.1155/2019/5938210
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant, soil, foods, and gastrointestinal tract of humans and animals. They were previously used as starters in food fermentation due to their biotechnological traits (enzymatic and proteolytic activities) or protective cultures in food biopreservation due to their produced antimicrobial bacteriocins called enterocins or as probiotics, live cells with different beneficial characteristics such as stimulation of immunity, anti-inflammatory activity, hypocholesterolemic effect, and prevention/treatment of some diseases. However, in the last years, the use of enterococci in foods or as probiotics caused an important debate because of their opportunistic pathogenicity implicated in several nosocomial infections due to virulence factors and antibiotic resistance, particularly the emergence of vancomycin-resistant enterococci. These virulence traits of some enterococci are associated with genetic transfer mechanisms. Therefore, the development of new enterococcal probiotics needs a strict assessment with regard to safety aspects for selecting the truly harmless enterococcal strains for safe applications. This review tries to give some data of the different points of view about this question.
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页数:13
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