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  - https://imagine.imgge.bg.ac.rs/handle/123456789/367
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 . .

TY  - JOUR
AU  - Veljović, Katarina
AU  - Fira, Đorđe
AU  - Terzić-Vidojević, Amarela
AU  - Abriouel, Hikmate
AU  - Galvez, Antonio
AU  - Topisirović, Ljubiša
PY  - 2009
UR  - https://imagine.imgge.bg.ac.rs/handle/123456789/378
AB  - A collection of 26 enterococci isolated from dairy and meat products were tested for antimicrobial and proteolytic activity. Enterococcus faecium and E. faecalis were the most frequent species among tested enterococci, and 11 isolates produced antimicrobial compounds. Results revealed that 10 out of 11 enterococci synthesized enterocins showing antimicrobial activity against food-born pathogen such as Listeria monocytogenes and Staphylococcus aureus. The broadest spectrum of antimicrobial activity was detected in E. faecalis BGPT1-10P and BGPT1-78. E. faecalis BG221 showed antimicrobial activity that was not related to production of enterocin, H2O2 or organic acid. Twenty-five enterococci showed strong or moderate proteolytic activity towards beta-casein. Two isolates, BGPT1-10P and BGPT1-78, showed the most intense hydrolysis of alpha(s1)-, beta-, kappa-casein fractions, total casein as well as gelatin. Extracellular BGPT1-10P and BGPT1-78 proteinases have a molecular mass of about 29 kDa. Bacteriocin production and proteinase activity of natural isolates of enterococci may be of technological interest in dairy and meat-fermented products.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products
EP  - 70
IS  - 1
SP  - 63
VL  - 230
DO  - 10.1007/s00217-009-1137-6
ER  - 

@article{
author = "Veljović, Katarina and Fira, Đorđe and Terzić-Vidojević, Amarela and Abriouel, Hikmate and Galvez, Antonio and Topisirović, Ljubiša",
year = "2009",
abstract = "A collection of 26 enterococci isolated from dairy and meat products were tested for antimicrobial and proteolytic activity. Enterococcus faecium and E. faecalis were the most frequent species among tested enterococci, and 11 isolates produced antimicrobial compounds. Results revealed that 10 out of 11 enterococci synthesized enterocins showing antimicrobial activity against food-born pathogen such as Listeria monocytogenes and Staphylococcus aureus. The broadest spectrum of antimicrobial activity was detected in E. faecalis BGPT1-10P and BGPT1-78. E. faecalis BG221 showed antimicrobial activity that was not related to production of enterocin, H2O2 or organic acid. Twenty-five enterococci showed strong or moderate proteolytic activity towards beta-casein. Two isolates, BGPT1-10P and BGPT1-78, showed the most intense hydrolysis of alpha(s1)-, beta-, kappa-casein fractions, total casein as well as gelatin. Extracellular BGPT1-10P and BGPT1-78 proteinases have a molecular mass of about 29 kDa. Bacteriocin production and proteinase activity of natural isolates of enterococci may be of technological interest in dairy and meat-fermented products.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products",
pages = "70-63",
number = "1",
volume = "230",
doi = "10.1007/s00217-009-1137-6"
}

Veljović, K., Fira, Đ., Terzić-Vidojević, A., Abriouel, H., Galvez, A.,& Topisirović, L.. (2009). Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products. in European Food Research and Technology
Springer, New York., 230(1), 63-70.
https://doi.org/10.1007/s00217-009-1137-6

Veljović K, Fira Đ, Terzić-Vidojević A, Abriouel H, Galvez A, Topisirović L. Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products. in European Food Research and Technology. 2009;230(1):63-70.
doi:10.1007/s00217-009-1137-6 .

Veljović, Katarina, Fira, Đorđe, Terzić-Vidojević, Amarela, Abriouel, Hikmate, Galvez, Antonio, Topisirović, Ljubiša, "Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products" in European Food Research and Technology, 230, no. 1 (2009):63-70,
https://doi.org/10.1007/s00217-009-1137-6 . .