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    Wyświetlanie 1-2 z 2
    Tytuł:
    Comparison of antibiotic resistance and virulence between biofilm-producing and non-producing clinical isolates of Enterococcus faecium
    Autorzy:
    Sieńko, Anna
    Wieczorek, Piotr
    Majewski, Piotr
    Ojdana, Dominika
    Wieczorek, Anna
    Olszańska, Dorota
    Tryniszewska, Elżbieta
    Powiązania:
    https://bibliotekanauki.pl/articles/1038933.pdf
    Data publikacji:
    2015
    Wydawca:
    Polskie Towarzystwo Biochemiczne
    Tematy:
    Enterococcus
    biofilm
    virulence
    resistance
    Opis:
    An increase in the antibiotic resistance among Enterococcus faecium strains has been observed worldwide. Moreover, this bacteria has the ability to produce several virulence factors and to form biofilm that plays an important role in human infections. This study was designed to compare the antibiotic resistance and the prevalence of genes encoding surface protein (esp), aggregation substance (as), surface adhesin (efaA), collagen adhesin (ace), gelatinase (gelE), and hialuronidase (hyl) between biofilm-producing and non-producing E. faecium strains. Therefore, ninety E. faecium clinical isolates were tested for biofilm-forming ability, and then were assigned to two groups: biofilm-positive (BIO+, n =70) and biofilm-negative (BIO-, n = 20). Comparison of these groups showed that BIO+ isolates were resistant to β-lactams, whereas 10% of BIO- strains were susceptible to ampicillin (statistically significant difference, p = 0.007) and 5% to imipenem. Linezolid and tigecycline were the only antibiotics active against all tested isolates. Analysis of the virulence factors revealed that ace, efaA, and gelE genes occurred more frequently in BIO- strains (ace in 50% BIO+ vs. 75% BIO-; efaA 44.3% vs. 85%; gelE 2.9% vs. 15%, respectively), while hyl gene appeared more frequently in BIO+ isolates (87.1% BIO+ vs. 65% BIO-). These differences were significant (p < 0.05). We concluded that BIO+ strains were more resistant to antibiotics than BIO- strains, but interestingly, BIO- isolates were characterized by possession of higher virulence capabilities.
    Źródło:
    Acta Biochimica Polonica; 2015, 62, 4; 859-866
    0001-527X
    Pojawia się w:
    Acta Biochimica Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    High pressure processing for food safety
    Autorzy:
    Fonberg-Broczek, Monika
    Windyga, B
    Szczawiński, J
    Szczawińska, M
    Pietrzak, D
    Prestamo, G
    Powiązania:
    https://bibliotekanauki.pl/articles/1041383.pdf
    Data publikacji:
    2005
    Wydawca:
    Polskie Towarzystwo Biochemiczne
    Tematy:
    Aeromonas hydrophila
    Enterococcus hirae
    Listeria monocytogenes
    food safety
    high pressure processing
    Opis:
    Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria - Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae - in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P ≤ 0.001). Enterococcus hirae is much more resistant to high pressure treatment than L. monocytogenes and A. hydrophila. Mathematical methods were applied, for accurate prediction of the effects of high pressure on microorganisms. The usefulness of high pressure treatment for inactivation of microorganisms and shelf-life extention of meat products was also evaluated. The results obtained show that high pressure treatment extends the shelf-life of cooked pork ham and raw smoked pork loin up to 8 weeks, ensuring good micro-biological and sensory quality of the products.
    Źródło:
    Acta Biochimica Polonica; 2005, 52, 3; 721-724
    0001-527X
    Pojawia się w:
    Acta Biochimica Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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