Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal

Vânia Ferreira; Joana Silva; Liliana Grenho; Joana Barbosa; Paula Teixeira; Paul Gibbs

Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal

Vânia Ferreira, Joana Silva, Liliana Grenho, Joana Barbosa, Paula Teixeira, Paul Gibbs

Centre for Biotechnology and Fine Chemistry (CBQF)

Research output: Contribution to conference › Poster › peer-review

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Abstract

Enteroccci were isolated from four commercial brands of “alheira”, a traditional fermented sausage produced in the north of Portugal. Gram+ and
catalase- organisms isolated in Bile Esculine Azide Agar were tested for growth in 6,5% (w/v) NaCl, at 45ºC and 10ºC and at pH 9.6. Of the 75
presumptive Enterococcus, 45 were further identified as E. faecalis, 21 as E. faecium and 9 as E. gallinarum/casseliflavus. Antimicrobial activity
against Listeria inoccua, Staphylococcus aureus and E. faecalis was observed for 30.7%, 13.3% and 30.7% of the isolates, respectively. 2 of the E.
faecalis isolates were β-haemolytic. All the isolates were sensitive to penicillin. 1.2%, 81.4% and 17.4% were classified as sensitive, intermediate and
resistant to vancomycin, respectively. 2.9%, 27.1% and 72.8% were classified as sensitive, intermediate and resistant to tetracyclin, respectively.

Original language	English
Publication status	Published - 2004
Event	Food Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods - Jaén, Spain Duration: 1 Sept 2004 → …

Conference

Conference	Food Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods
Country/Territory	Spain
Period	1/09/04 → …

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title = "Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal",

abstract = "Enteroccci were isolated from four commercial brands of “alheira”, a traditional fermented sausage produced in the north of Portugal. Gram+ andcatalase- organisms isolated in Bile Esculine Azide Agar were tested for growth in 6,5% (w/v) NaCl, at 45ºC and 10ºC and at pH 9.6. Of the 75presumptive Enterococcus, 45 were further identified as E. faecalis, 21 as E. faecium and 9 as E. gallinarum/casseliflavus. Antimicrobial activityagainst Listeria inoccua, Staphylococcus aureus and E. faecalis was observed for 30.7%, 13.3% and 30.7% of the isolates, respectively. 2 of the E.faecalis isolates were β-haemolytic. All the isolates were sensitive to penicillin. 1.2%, 81.4% and 17.4% were classified as sensitive, intermediate andresistant to vancomycin, respectively. 2.9%, 27.1% and 72.8% were classified as sensitive, intermediate and resistant to tetracyclin, respectively.",

author = "V{\^a}nia Ferreira and Joana Silva and Liliana Grenho and Joana Barbosa and Paula Teixeira and Paul Gibbs",

year = "2004",

language = "English",

note = "Food Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods ; Conference date: 01-09-2004",

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Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal. / Ferreira, Vânia; Silva, Joana; Grenho, Liliana et al.
2004. Poster session presented at Food Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods , Spain.

Research output: Contribution to conference › Poster › peer-review

TY - CONF

T1 - Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal

AU - Ferreira, Vânia

AU - Silva, Joana

AU - Grenho, Liliana

AU - Barbosa, Joana

AU - Teixeira, Paula

AU - Gibbs, Paul

PY - 2004

Y1 - 2004

N2 - Enteroccci were isolated from four commercial brands of “alheira”, a traditional fermented sausage produced in the north of Portugal. Gram+ andcatalase- organisms isolated in Bile Esculine Azide Agar were tested for growth in 6,5% (w/v) NaCl, at 45ºC and 10ºC and at pH 9.6. Of the 75presumptive Enterococcus, 45 were further identified as E. faecalis, 21 as E. faecium and 9 as E. gallinarum/casseliflavus. Antimicrobial activityagainst Listeria inoccua, Staphylococcus aureus and E. faecalis was observed for 30.7%, 13.3% and 30.7% of the isolates, respectively. 2 of the E.faecalis isolates were β-haemolytic. All the isolates were sensitive to penicillin. 1.2%, 81.4% and 17.4% were classified as sensitive, intermediate andresistant to vancomycin, respectively. 2.9%, 27.1% and 72.8% were classified as sensitive, intermediate and resistant to tetracyclin, respectively.

AB - Enteroccci were isolated from four commercial brands of “alheira”, a traditional fermented sausage produced in the north of Portugal. Gram+ andcatalase- organisms isolated in Bile Esculine Azide Agar were tested for growth in 6,5% (w/v) NaCl, at 45ºC and 10ºC and at pH 9.6. Of the 75presumptive Enterococcus, 45 were further identified as E. faecalis, 21 as E. faecium and 9 as E. gallinarum/casseliflavus. Antimicrobial activityagainst Listeria inoccua, Staphylococcus aureus and E. faecalis was observed for 30.7%, 13.3% and 30.7% of the isolates, respectively. 2 of the E.faecalis isolates were β-haemolytic. All the isolates were sensitive to penicillin. 1.2%, 81.4% and 17.4% were classified as sensitive, intermediate andresistant to vancomycin, respectively. 2.9%, 27.1% and 72.8% were classified as sensitive, intermediate and resistant to tetracyclin, respectively.

M3 - Poster

T2 - Food Safety under extreme conditions, a conference on small-scale producing units of traditional fermented foods

Y2 - 1 September 2004

ER -

Characterization of enterococci strains isolated from “Alheira”, a traditional fermented sausage produced in the north of Portugal

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