Saavedra Lucila, Taranto María Pía, Sesma Fernando, de Valdez Graciela Font
Centro de Referencia para Lactobacilos-CONICET, Chacabuco 145, 4000 SM de Tucumán, Tucumán, Argentina.
Int J Food Microbiol. 2003 Dec 1;88(2-3):241-5. doi: 10.1016/s0168-1605(03)00186-7.
One hundred twenty-two strains of Enterococcus faecium isolated from Tafí Cheese, a homemade traditional cheese of the highlands in the province of Tucumán, Argentina, were evaluated for their potential application as starter cultures in the manufacture of this traditional cheese. Eleven of the 122 strains showing limited delays in growth in oxgall were selected for the study of bile salts hydrolase activity (BSH), cholesterol reduction, antimicrobial activity, and virulence determinants. Nine strains were able to remove cholesterol in in vitro assays, a property that was closely related to the bile salt hydrolase activity. Only two strains produced active bacteriocins against Listeria strains although genetic evidence for the bacteriocin structural gene was found in six other enterococci strains. No virulence factors were detected in any of the 11 selected strains of enterococci.
从阿根廷图库曼省高地的一种自制传统奶酪塔菲奶酪中分离出122株粪肠球菌，对其作为这种传统奶酪生产中发酵剂的潜在应用进行了评估。在122株在牛胆汁中生长延迟有限的菌株中，选择了11株进行胆盐水解酶活性（BSH）、胆固醇降低、抗菌活性和毒力决定因素的研究。9株菌株在体外试验中能够去除胆固醇，这一特性与胆盐水解酶活性密切相关。只有两株菌株对李斯特菌产生了活性细菌素，尽管在其他6株肠球菌菌株中发现了细菌素结构基因的遗传证据。在所选的11株肠球菌菌株中均未检测到毒力因子。
