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Phenotypic and Genomic Characterization of Enterococcus Species from Some Nigerian Fermented Foods

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Title Phenotypic and Genomic Characterization of Enterococcus Species from Some Nigerian Fermented Foods
 
Creator Oladipo, Iyabo Christianah
Sanni, Abiodun
Swarnakar, Snehasiktas
 
Subject Drug Development/Diagnostics & Biotechnology
 
Description The gram-positive Enterococci bacteria are generally used as a starter and probiotic cultures
in foods. However, they have emerged as one of the leading causes of nosocomial
infections worldwide, and this feature is aggravated by the development of antibiotic
resistance. Accurate identification of Enterococci at the species level is an important
task in food microbiology. In this study, 144 strains of Enterococcus species were isolated
from traditional fermented vegetable condiment and West African soft cheese
(wara) with the most predominant species being E. gallinarum (75%) followed by E. faecium
(14.5%), E. faecalis (7.6%), and E. casselliflavus (2.8%). The strains isolated were
characterized and identified using the polyphasic taxonomy approach. Phenotypically,
108 strains were characterized and identified to be E. gallinarum, 21 strains as E. faecium,
11 strains as E. faecalis, and 4 strains as E. casselliflavus. Thirty representative
strains were also subjected to genomic characterization, and the result obtained with
the phenotypic approach was confirmed. Therefore, the polyphasic taxonomy approach
was successful in the accurate identification of the Enterococcus species isolated
 
Publisher Taylor & Francis
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Identifier http://www.eprints.iicb.res.in/1925/1/FOOD_BIOTECHNOLOGY__27_(_1)_39%2D532013[81].pdf
Oladipo, Iyabo Christianah and Sanni, Abiodun and Swarnakar, Snehasiktas (2013) Phenotypic and Genomic Characterization of Enterococcus Species from Some Nigerian Fermented Foods. Food Biotechnology, 27 (1). pp. 39-50. ISSN 0890-5436
 
Relation http://dx.doi.org/10.1080/08905436.2012.755627
http://www.eprints.iicb.res.in/1925/