La titularidad de los derechos patrimoniales de esta obra pertenece a las instituciones editoras. Su uso se rige por una licencia Creative Commons BY-NC-ND 4.0 Internacional, https://creativecommons.org/licenses/by-nc-nd/4.0/legalcode.es, para un uso diferente consultar al responsable jurídico del repositorio por medio del correo electrónico revistatip@yahoo.com.
Ver términos de la licenciaAcero Pimentel, Daniel, et al. (2024). Enterococcus, the black sheep of lactic acid bacteria. TIP Revista Especializada en Ciencias Químico-Biológicas; Vol. 27, 2024. Recuperado de https://repositorio.unam.mx/contenidos/4160125
Autor(es)
Acero Pimentel, Daniel; Quirasco, Maricarmen
Tipo
Artículo de Investigación
Área del conocimiento
Biología y Química
Título
Enterococcus, the black sheep of lactic acid bacteria
Fecha
2024-10-21
Resumen
The Enterococcus genus is part of the native microbiome of the gastrointestinal tract in humans and other animals, where it plays a role in regulating gut homeostasis and reducing infection severity through various molecular mechanisms. As lactic acid bacteria (LAB), they also participate in the fermentation process of various dairy, meat, and vegetable products, contributing to the development of desirable odors and flavors. Even though LAB are considered “generally regarded as safe” (GRAS) by the Food and Drug Administration (FDA), the Enterococcus genus does not fall into this category due to its high ability to acquire and act as a reservoir of epidemiologically relevant elements, as well as its prevalence as an opportunistic pathogen in hospital environments, hindering its use as a probiotic or starter culture of fermented foods. To what extent and under which conditions can an innocuous enterococci become epidemiologically relevant? And how much of what is discussed about Enterococcus can be said about other GRAS genera? This review presents a biochemical overview that may account for its presence in fermented foods, as well as characteristics that allow its involvement in hospital-acquired infections.
Tema
Enterococcus; bacteriocins; fermented foods; antibiotic resistance; virulence; Enterococcus; bacteriocinas; alimentos fermentados; resistencia a antibióticos; virulencia
Idioma
spa
ISSN
ISSN electrónico: 2395-8723; ISSN impreso: 1405-888X
