TY  - JOUR
AU  - Sanchez Valenzuela, Antonio
AU  - ben Omar, Nabil
AU  - Abriouel, Hikmate
AU  - Lucas Lopez, Rosario
AU  - Veljović, Katarina
AU  - Martinez Canamero, Magdalena
AU  - Topisirović, Ljubiša
AU  - Kojić, Milan
PY  - 2009
UR  - http://intor.torlakinstitut.com/handle/123456789/820
AB  - A collection of 25 isolates from foods of animal origin (including mainly milk and cheese, together with meat and ham) was studied. Enterococci were identified at species levels as E. faecalis (9 isolates) and E. faecium (16 isolates). Investigation of virulence factors by PCR amplification revealed incomplete sets of cytolysin genes both in E faecalis and E. faecium isolates. Among E. faecalis, PCR amplification revealed a high incidence of genes encoding for enterococcal surface protein esp (7/9 isolates), enterococcal antigen efaA(fs) (6/9), aggregation substance agg (2/9) and sex-pheromone encoding genes ccf, cob, cpd (which were detected in 9, 5 and 3 out of 9 isolates, respectively). By contrast, only esp (7/16 isolates) and efaA(fm) (10/16) were detected among E.faecium. Antibiotic resistance detected at higher frequencies included rifampicin, nitrofurantoin, ciprofloxacin and levofloxacin. Vancomycin resistance was also detected among E.faecalis and E.faecium. E.faecalis isolates showed decarboxylating activity mostly for tyrosine (5/9 isolates), while E faecium isolates showed a broader decarboxylating capacity, involving tyrosine (11/16 isolates) ornithine (6/16), lysine (4/16) and histidine (3/16). Six isolates produced bacteriocins, and genes encoding for enterocins A, B, P, L50, and 1071 were detected. Many isolates tested positive for several of the traits investigated, which raises concerns about their possible role as reservoirs for dissemination of antibiotic resistance and virulence traits in foods.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin
EP  - 385
IS  - 4
SP  - 381
VL  - 20
DO  - 10.1016/j.foodcont.2008.06.004
ER  - 

@article{
author = "Sanchez Valenzuela, Antonio and ben Omar, Nabil and Abriouel, Hikmate and Lucas Lopez, Rosario and Veljović, Katarina and Martinez Canamero, Magdalena and Topisirović, Ljubiša and Kojić, Milan",
year = "2009",
abstract = "A collection of 25 isolates from foods of animal origin (including mainly milk and cheese, together with meat and ham) was studied. Enterococci were identified at species levels as E. faecalis (9 isolates) and E. faecium (16 isolates). Investigation of virulence factors by PCR amplification revealed incomplete sets of cytolysin genes both in E faecalis and E. faecium isolates. Among E. faecalis, PCR amplification revealed a high incidence of genes encoding for enterococcal surface protein esp (7/9 isolates), enterococcal antigen efaA(fs) (6/9), aggregation substance agg (2/9) and sex-pheromone encoding genes ccf, cob, cpd (which were detected in 9, 5 and 3 out of 9 isolates, respectively). By contrast, only esp (7/16 isolates) and efaA(fm) (10/16) were detected among E.faecium. Antibiotic resistance detected at higher frequencies included rifampicin, nitrofurantoin, ciprofloxacin and levofloxacin. Vancomycin resistance was also detected among E.faecalis and E.faecium. E.faecalis isolates showed decarboxylating activity mostly for tyrosine (5/9 isolates), while E faecium isolates showed a broader decarboxylating capacity, involving tyrosine (11/16 isolates) ornithine (6/16), lysine (4/16) and histidine (3/16). Six isolates produced bacteriocins, and genes encoding for enterocins A, B, P, L50, and 1071 were detected. Many isolates tested positive for several of the traits investigated, which raises concerns about their possible role as reservoirs for dissemination of antibiotic resistance and virulence traits in foods.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin",
pages = "385-381",
number = "4",
volume = "20",
doi = "10.1016/j.foodcont.2008.06.004"
}

Sanchez Valenzuela, A., ben Omar, N., Abriouel, H., Lucas Lopez, R., Veljović, K., Martinez Canamero, M., Topisirović, L.,& Kojić, M.. (2009). Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin. in Food Control
Elsevier Sci Ltd, Oxford., 20(4), 381-385.
https://doi.org/10.1016/j.foodcont.2008.06.004

Sanchez Valenzuela A, ben Omar N, Abriouel H, Lucas Lopez R, Veljović K, Martinez Canamero M, Topisirović L, Kojić M. Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin. in Food Control. 2009;20(4):381-385.
doi:10.1016/j.foodcont.2008.06.004 .

Sanchez Valenzuela, Antonio, ben Omar, Nabil, Abriouel, Hikmate, Lucas Lopez, Rosario, Veljović, Katarina, Martinez Canamero, Magdalena, Topisirović, Ljubiša, Kojić, Milan, "Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin" in Food Control, 20, no. 4 (2009):381-385,
https://doi.org/10.1016/j.foodcont.2008.06.004 . .