Study of an Enterococcus faecium strain isolated from an artisanal Mexican cheese, whole-genome sequencing, comparative genomics, and bacteriocin expression.
Antonie Van Leeuwenhoek
; 117(1): 40, 2024 Feb 23.
Article
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| MEDLINE
| ID: mdl-38393447
ABSTRACT
Enterococci are ubiquitous microorganisms in almost all environments, from the soil we step on to the food we eat. They are frequently found in naturally fermented foods, contributing to ripening through protein, lipid, and sugar metabolism. On the other hand, these organisms are also leading the current antibiotic resistance crisis. In this study, we performed whole-genome sequencing and comparative genomics of an Enterococcus faecium strain isolated from an artisanal Mexican Cotija cheese, namely QD-2. We found clear genomic differences between commensal and pathogenic strains, particularly in their carbohydrate metabolic pathways, resistance to vancomycin and other antibiotics, bacteriocin production, and bacteriophage and CRISPR content. Furthermore, a bacteriocin transcription analysis performed by RT-qPCR revealed that, at the end of the log phase, besides enterocins A and X, two putative bacteriocins not reported previously are also transcribed as a bicistronic operon in E. faecium QD-2, and are expressed 1.5 times higher than enterocin A when cultured in MRS broth.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Bacteriocinas
/
Queso
/
Enterococcus faecium
País/Región como asunto:
Mexico
Idioma:
En
Revista:
Antonie Van Leeuwenhoek
Año:
2024
Tipo del documento:
Article
País de afiliación:
México