The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese
In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from South...
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| Veröffentlicht in: | Bioscience of Microbiota, Food and Health Food and Health, 2020, Vol.39(4), pp.227-233 |
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| creator | MLADENOVIĆ, Katarina G GRUJOVIĆ, Mirjana Ž NIKODIJEVIĆ, Danijela D ČOMIĆ, Ljiljana R |
| description | In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with E. faecalis KGPMF 49 was observed. Klebsiella ornithinolytica KGPMF 8 demonstrated the highest percentage of co-aggregation with E. faecalis KGPMF49 (32.29%). Klebsiella pneumoniae KGPMF 13, K. ornithinolytica KGPMF 9 and Serratia marcescens biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas Escherichia coli KGPMF 22 showed no such ability. The ability to co-aggregate with other species and the ability to adhere to the pig epithelium are very important characteristics of the isolated bacteria. |
| doi_str_mv | 10.12938/bmfh.2020-004 |
| format | Article |
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The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with E. faecalis KGPMF 49 was observed. Klebsiella ornithinolytica KGPMF 8 demonstrated the highest percentage of co-aggregation with E. faecalis KGPMF49 (32.29%). Klebsiella pneumoniae KGPMF 13, K. ornithinolytica KGPMF 9 and Serratia marcescens biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas Escherichia coli KGPMF 22 showed no such ability. The ability to co-aggregate with other species and the ability to adhere to the pig epithelium are very important characteristics of the isolated bacteria.</description><identifier>ISSN: 2186-3342</identifier><identifier>ISSN: 2186-6953</identifier><identifier>EISSN: 2186-3342</identifier><identifier>DOI: 10.12938/bmfh.2020-004</identifier><identifier>PMID: 33117621</identifier><language>eng</language><publisher>Tokyo: BMFH Press</publisher><subject>Acetic acid ; adhesion properties ; Agglomeration ; autochthonous cheese ; Bacteria ; Cheese ; Chloroform ; Dairy products ; E coli ; enterobacteria ; Enterococcus faecalis ; Epithelium ; Ethyl acetate ; Hydrophobicity ; Klebsiella ; Solvents ; Xylene</subject><ispartof>Bioscience of Microbiota, Food and Health, 2020, Vol.39(4), pp.227-233</ispartof><rights>2020 by BMFH Press</rights><rights>2020. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2020 BMFH Press 2020</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c545t-27a331d6c341cba9b6a8f09770fecc115c36d0ab9b2a113052eeede1baa34be93</citedby><cites>FETCH-LOGICAL-c545t-27a331d6c341cba9b6a8f09770fecc115c36d0ab9b2a113052eeede1baa34be93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7573113/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7573113/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1877,27901,27902,53766,53768</link.rule.ids></links><search><creatorcontrib>MLADENOVIĆ, Katarina G</creatorcontrib><creatorcontrib>GRUJOVIĆ, Mirjana Ž</creatorcontrib><creatorcontrib>NIKODIJEVIĆ, Danijela D</creatorcontrib><creatorcontrib>ČOMIĆ, Ljiljana R</creatorcontrib><title>The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese</title><title>Bioscience of Microbiota, Food and Health</title><description>In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with E. faecalis KGPMF 49 was observed. Klebsiella ornithinolytica KGPMF 8 demonstrated the highest percentage of co-aggregation with E. faecalis KGPMF49 (32.29%). Klebsiella pneumoniae KGPMF 13, K. ornithinolytica KGPMF 9 and Serratia marcescens biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas Escherichia coli KGPMF 22 showed no such ability. The ability to co-aggregate with other species and the ability to adhere to the pig epithelium are very important characteristics of the isolated bacteria.</description><subject>Acetic acid</subject><subject>adhesion properties</subject><subject>Agglomeration</subject><subject>autochthonous cheese</subject><subject>Bacteria</subject><subject>Cheese</subject><subject>Chloroform</subject><subject>Dairy products</subject><subject>E coli</subject><subject>enterobacteria</subject><subject>Enterococcus faecalis</subject><subject>Epithelium</subject><subject>Ethyl acetate</subject><subject>Hydrophobicity</subject><subject>Klebsiella</subject><subject>Solvents</subject><subject>Xylene</subject><issn>2186-3342</issn><issn>2186-6953</issn><issn>2186-3342</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNpVkc1r3DAQxU1oSUKaa8-CnL3Vl-X1JVCW9AMCOSQ9i5E8trR4ra0kt-x_X202XVodNIL5vaeRXlV9ZHTFeCfWn8xucCtOOa0plRfVNWdrVQsh-bt_zlfVbUpbWpaijZLisroSgrFWcXZdLS8OiTv0MexdMN76fCBhIDhnjMGALcUDgbkn2aGPxIYaxjHiCNmHmfz22ZGHV9gGa5dEBkALk0_EpzBBxp4MMezIM0bjYSbWISb8UL0fYEp4-1Zvqh9fHl423-rHp6_fN58fa9vIJte8hTJpr6yQzBrojIL1QLu2pQNay1hjheopmM5wYEzQhiNij8wACGmwEzfV_cl3v5gd9rY8K8Kk99HvIB50AK__78ze6TH80m3Tli8SxeDuzSCGnwumrLdhiXOZWXPZtFwJ2ahCrU6UjSGliMP5Bkb1a1L6mJQ-JqVLUkWwOQm2KcOIZxxi9nbCEy06LY_bX9W5ax1EjbP4A39ZoQA</recordid><startdate>20200101</startdate><enddate>20200101</enddate><creator>MLADENOVIĆ, Katarina G</creator><creator>GRUJOVIĆ, Mirjana Ž</creator><creator>NIKODIJEVIĆ, Danijela D</creator><creator>ČOMIĆ, Ljiljana R</creator><general>BMFH Press</general><general>Japan Science and Technology Agency</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>5PM</scope></search><sort><creationdate>20200101</creationdate><title>The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese</title><author>MLADENOVIĆ, Katarina G ; GRUJOVIĆ, Mirjana Ž ; NIKODIJEVIĆ, Danijela D ; ČOMIĆ, Ljiljana R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c545t-27a331d6c341cba9b6a8f09770fecc115c36d0ab9b2a113052eeede1baa34be93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acetic acid</topic><topic>adhesion properties</topic><topic>Agglomeration</topic><topic>autochthonous cheese</topic><topic>Bacteria</topic><topic>Cheese</topic><topic>Chloroform</topic><topic>Dairy products</topic><topic>E coli</topic><topic>enterobacteria</topic><topic>Enterococcus faecalis</topic><topic>Epithelium</topic><topic>Ethyl acetate</topic><topic>Hydrophobicity</topic><topic>Klebsiella</topic><topic>Solvents</topic><topic>Xylene</topic><toplevel>online_resources</toplevel><creatorcontrib>MLADENOVIĆ, Katarina G</creatorcontrib><creatorcontrib>GRUJOVIĆ, Mirjana Ž</creatorcontrib><creatorcontrib>NIKODIJEVIĆ, Danijela D</creatorcontrib><creatorcontrib>ČOMIĆ, Ljiljana R</creatorcontrib><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Bioscience of Microbiota, Food and Health</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MLADENOVIĆ, Katarina G</au><au>GRUJOVIĆ, Mirjana Ž</au><au>NIKODIJEVIĆ, Danijela D</au><au>ČOMIĆ, Ljiljana R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese</atitle><jtitle>Bioscience of Microbiota, Food and Health</jtitle><date>2020-01-01</date><risdate>2020</risdate><volume>39</volume><issue>4</issue><spage>227</spage><epage>233</epage><pages>227-233</pages><issn>2186-3342</issn><issn>2186-6953</issn><eissn>2186-3342</eissn><abstract>In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with E. faecalis KGPMF 49 was observed. Klebsiella ornithinolytica KGPMF 8 demonstrated the highest percentage of co-aggregation with E. faecalis KGPMF49 (32.29%). Klebsiella pneumoniae KGPMF 13, K. ornithinolytica KGPMF 9 and Serratia marcescens biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas Escherichia coli KGPMF 22 showed no such ability. 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| subjects | Acetic acid adhesion properties Agglomeration autochthonous cheese Bacteria Cheese Chloroform Dairy products E coli enterobacteria Enterococcus faecalis Epithelium Ethyl acetate Hydrophobicity Klebsiella Solvents Xylene |
| title | The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese |
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