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Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins

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dc.title Decarboxylase-positive Enterococcus faecium strains isolated from rabbit meat and their sensitivity to enterocins en
dc.contributor.author Lauková, Andrea
dc.contributor.author Szabóová, Renáta
dc.contributor.author Pleva, Pavel
dc.contributor.author Buňková, Leona
dc.contributor.author Chrastinová, Ľubica
dc.relation.ispartof Food Science and Nutrition
dc.identifier.issn 2048-7177 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 5
utb.relation.issue 1
dc.citation.spage 31
dc.citation.epage 37
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell
dc.identifier.doi 10.1002/fsn3.361
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1002/fsn3.361/abstract;jsessionid=8F5FE1272A81F432555C32E9CCC0440E.f03t04
dc.subject Decarboxylase en
dc.subject enterocins en
dc.subject Enterocococci en
dc.subject gelatinase en
dc.subject inhibition effect en
dc.subject rabbit meat en
dc.description.abstract Background: The objective of the study was to determine sensitivity of Enterococcus faecium strains from rabbit meat to enterocins. Results: Twenty-five decarboxylase-positive strains (from rabbit meat) allotted to the species E. faecium by genotypization and by MALDI TOF MS spectrometry identification (evaluation score value range 2.104–2.359; in the range for highly probable species identification-score value 2.300–3.000 and secure probable species identification/probable species identification-2.000–2.299) were studied. Seventeen strains were gelatinase positive. Although they did not produce histamine (HIS), spermidine, and spermine, they produce at least one among seven tested biogenic amines (BAs) in small amounts (2–10 mg/L) or up to very high amounts (>1000 mg/L). Putrescine was produced by two strains. These decarboxylase-positive strains were sensitive to enterocins (Ents). All strains were sensitive to Ent 2019 and Ent 55 (inhibitory activity from 200 to 819 200 AU/mL). Twenty-two strains were inhibited by Ent A(P) and Ent 4231; 20 strains were sensitive to Ent M. Conclusion: Our results have spread the basic knowledge related to inhibitory spectrum of enterocins showing sensitivity of decarboxylase-positive strains to enterocins. Protective possibilities of enterocins in meat processing were also indicated. © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006912
utb.identifier.obdid 43877115
utb.identifier.scopus 2-s2.0-85008511951
utb.identifier.wok 000396371000003
utb.identifier.pubmed 28070313
utb.source j-scopus
dc.date.accessioned 2017-06-27T08:13:13Z
dc.date.available 2017-06-27T08:13:13Z
dc.description.sponsorship Slovak Scientific Agency VEGA [2/0004/14]; Slovak Research and Development Agency [SK-HU-0006-08]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pleva, Pavel
utb.contributor.internalauthor Buňková, Leona
utb.fulltext.affiliation Andrea Lauková 1 , Renata Szabóová 2 , Pavel Pleva 3 , Leona Buňková 3 & Ľubica Chrastinová 4 1 Institute of Animal Physiology, Slovak Academy of Sciences, Šoltésovej 4-6, Košice 040 01, Slovakia 2 University of Veterinary Medicine and Pharmacy, Komenského 73, Košice 041 83, Slovakia 3 Department of Environmental Protection Engineering Faculty of Technology, Tomáš Baťa University in Zlín, T.G. Masaryka 5555, Zlín 760 01, Czech Republic 4 Department of Nutrition, National Agricultural and Food Centre, Hlohovecká 2, Nitra-Lužianky 7949 41, Slovakia
utb.fulltext.dates Received: 20 January 2016; Revised: 26 February 2016; Accepted: 3 March 2016
utb.fulltext.sponsorship This work was supported by the Slovak Scientific Agency VEGA (project no. 2/0004/14) as well as by Slovak Research and Development Agency (project no. SK-HU-0006-08).
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Attribution 4.0 International Except where otherwise noted, this item's license is described as Attribution 4.0 International