Genetic diversity and antibiotic resistance of Staphylococcus saprophyticus isolates from fermented foods and clinical samples
Tóm tắt
Từ khóa
Tài liệu tham khảo
Al-Charrakh AH (2012) Frequency and antimicrobial resistance of bacteria isolated from oral and topical medicaments from Hilla, Iraq. J Infect Dev Ctries 6:489–494
Centers for Disease Control and Prevention (2013) Antibiotic resistance threats in the United States. U.S. Department of Health and Human Services
Chapman GH (1945) The significance of sodium chloride in studies of staphylococci. J Bacteriol 50:201–203
Cho DH, Lee WJ (1970) Microbial studies of Korean native soy-sauce fermentation: a study on the microflora of fermented Korean maeju loaves. J Korean Agric Chem Soc 13:35–42
Cho KM, Seo WT (2007) Bacterial diversity in Korean traditional soybean fermented foods (doenjang and ganjang) by 16S rRNA gene sequence analysis. Food Sci Biotechnol 16:320–324
Clinical and Laboratory Standards Institute (2007) Performance standards for antimicrobial susceptibility testing; seventeenth informational supplement. CLSI document M100-S17. CLSI, Wayne
Coton E, Desmonts MH, Leroy S, Coton M, Jamet E, Christieans S, Donnio PY, Lebert I, Talon R (2010) Biodiversity of coagulase-negative Staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. Int J Food Microbiol 137:221–229
Diercke M, Kirchner M, Claussen K, Mayr E, Strotmann I, Frangenberg J, Schiffmann A, Bettge-Weller G, Arvand M, Uphoff H (2014) Transmission of shiga toxin-producing Escherichia coli O104:H4 at a family party possibly due to contamination by a food handler, Germany 2011. Epidemiol Infect 142:99–106
do Carmo Ferreira N, Schuenck RP, dos Santos KR, de Freire Bastos Mdo C, Giambiagi-deMarval M (2011) Diversity of plasmids and transmission of high-level mupirocin mupA resistance gene in Staphylococcus haemolyticus. FEMS Immunol Med Microbiol 61:147–152
Drosinos EH, Mataragas M, Xiraphi N, Moschonas G, Gaitis F, Metaxopoulos J (2005) Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci 69:307–317
EFSA (2004) FESA scientific colloquium summary report 2. European Food Safety Authority, Brusseels, Belgium
Feil EJ, Li BC, Aanensen DM, Hanage WP, Spratt BG (2004) eBURST: inferring patterns of evolutionary descent among clusters of related bacterial genotypes from multilocus sequence typing data. J Bacteriol 186:1518–1530
Fonseca S, Cachaldora A, Gomez M, Franco I, Carballo J (2013) Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage. Food Microbiol 33:77–84
Gallina S, Bianchi DM, Bellio A, Nogarol C, Macori G, Zaccaria T, Biorci F, Carraro E, Decastelli L (2013) Satphylococcal poisoning foodborne outbreak: epidemiological investigation and strain genotyping. J Food Pro 76:2093–2098
Gotz F (2004) Staphylococci in colonization and disease: prospective targets for drugs and vaccines. Curr Opin Microbiol 7:477–487
Gotz F, Bannerman T, Schleifer KH (2006) The genera Staphylococcus and Macrococcus. Prokaryotes 4:5–75
Guan L, Cho KH, Lee JH (2011) Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria. Food Microbiol 28:101–113
Ho J, O’Donoghue MM, Boost MV (2014) Occupational exposure to raw meat: a newly-recognized risk factor for Staphylococcus aureus nasal colonization amongst food handlers. Int J Hyg Environ Health 217:347–353
Honsa E, Fricke T, Stephens AJ, Ko D, Kong F, Gilbert GL, Huygens F, Giffard PM (2008) Assignment of Streptococcus agalactiae isolates to clonal complexes using a small set of single nucleotide polymorphisms. BMC Microbiol 8:140
Jeong DW, Kim HR, Han S, Jeon CO, Lee JH (2013) A proposal to unify two subspecies of Staphylococcus equorum: Staphylococcus equorum subsp. equorum and Staphylococcus equorum subsp. linens. Antonie Leeuwenhoek J Microbiol 104:1049–1062
Jeong DW, Han S, Lee JH (2014a) Safety and technological characterization of Staphylococcus equorum isolates from jeotgal, a Korean high-salt-fermented seafood, for starter development. Int J Food Microbiol 188:108–115
Jeong DW, Kim HR, Jung G, Han S, Kim CT, Lee JH (2014b) Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food. J Microbiol Biotechnol 24:648–660
Jeong DW, Kim HR, Lee JH (2014c) Genetic diversity of Staphylococcus equorum isolates from Saeu-jeotgal evaluated by multilocus sequence typing. Antonie Leeuwenhoek J Microbiol 106:795–808
Jolley KA, Feil EJ, Chan MS, Maiden MC (2001) Sequence type analysis and recombination tests (START). Bioinformatics 17:1230–1231
Jones TF, Kellum ME, Porter SS, Bell M, Schaffner W (2002) An outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus. Emerg Infect Dis 8:82–84
Kim TW, Lee JH, Kim SE, Park MH, Chang HC, Kim HY (2009) Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int J Food Microbiol 131:265–271
Kim YS, Kim MC, Kwon SW, Kim SJ, Park IC, Ka JO, Weon HY (2011) Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J Microbiol 49:340–348
Kleine B, Gatermann S, Sakinc T (2010) Genotypic and phenotypic variation among Staphylococcus saprophyticus from human and animal isolates. BMC Res Notes 3:163
Kuroda M, Yamashita A, Hirakawa H, Kumano M, Morikawa K, Higashide M, Maruyama A, Inose Y, Matoba K, Toh H, Kuhara S, Hattori M, Ohta T (2005) Whole genome sequence of Staphylococcus saprophyticus reveals the pathogenesis of uncomplicated urinary tract infection. Proc Natl Acad Sci USA 102:13272–13277
Lee WJ, Cho DH (1971) Microbial studies of Korean native soy-sauce fermentation: a study on the microflora changes during Korean native soy-sauce fermentation. J Korean Agric Chem Soc 14:137–148
Lee JH, Kim TW, Lee H, Chang HC, Kim HY (2010) Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Lett Appl Microbiol 51:388–394
Leroy S, Lebert I, Chacornac JP, Chavant P, Bernardi T, Talon R (2009) Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment. Int J Food Microbiol 134:46–51
Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R (2010) Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units. Food Microbiol 27:294–301
Mauriello G, Casaburi A, Blaiotta G, Villani F (2004) Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Sci 67:149–158
Miragaia M, Carrico JA, Thomas JC, Couto I, Enright MC, de Lencastre H (2008) Comparision of molecular typing methods for characterization of Staphylococcus epidermidis: proposal for clone definition. J Clin Microbiol 46:118–129
Montel MC, Talon R, Berdague JL, Cantonnet M (1993) Effects of starter cultures on the biochemical characteristics of French dry sausages. Meat Sci 35:229–240
Nameda S, Miura NN, Adachi Y, Ohno N (2007) Lincomycin protects mice from septic shock in beta-glucan-indomethacin model. Biol Pharm Bull 30:2312–2316
Nei M, Gojobori T (1986) Simple methods for estimating the numbers of synonymous and nonsynonymous nucleotide substitutions. Mol Biol Evol 3:418–426
Papamanoli E, Kotzekidou P, Tzanetakis N, Litopoulou Tzanetaki E (2002) Characterization of Micrococcaceae isolated from dry fermented sausage. Food Microbiol 19:441–449
Pate AJ, Terribilini RG, Ghobadi F, Azhir A, Barber A, Pearson JM, Kalantari H, Hassen GW (2014) Antibiotics for methicillin-resistant Staphylococcus aureus skin and soft tissue infections: the challenge of outpatient therapy. Am J Emerg Med 32:135–138
Raz R, Colodner R, Kunin CM (2005) Who are you—Staphylococcus saprophyticus? Clin Infect Dis 40:896–898
Rosenstein R, Gotz F (2013) What distinguishes highly pathogenic staphylococci from medium- and non-pathogenic? Curr Top Microbiol Immunol 358:33–89
Samelis J, Metaxopoulos J, Vlassi M, Pappa A (1998) Stability and safety of traditional Greek salami—a microbiological ecology study. Int J Food Microbiol 44:69–82
Shaw C, Stitt JM, Cowan ST (1951) Staphylococci and their classification. J Gen Microbiol 5:1010–1023
Stecher G, Liu L, Sanderford M, Peterson D, Tamura K, Kumar S (2014) MEGA-MD: molecular evolutionary genetics analysis software with mutational diagnosis of amino acid variation. Bioinformatics 30:1305–1307
The European Committee on Antimicrobial Susceptibility Testing (2014) Media preparation for EUCAST disk diffusion testing and for determination of MIC values by the broth microdilution method. v 4.0. http://www.eucast.org
Thompson JD, Higgins DG, Gibson TJ (1994) CLUSTAL W: improving the sensitivity of progressive multiple sequence weighting, position-specific gap penalties and weight matrix choice. Nucleic Acids Res 22:4673–4680