El género enterococcus: ecología y relación con el hospedador
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2024-01-11
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Jaén: Universidad de Jaén
Resumen
El género Enterococcus pertenece al grupo de las bacterias del ácido láctico (BAL) e
incluye a un conjunto de microorganismos muy versátiles, casi 70 especies caracterizadas por
ser anaeróbicas facultativas, no formadoras de esporas y catalasas negativas. Pueden
asociarse con humanos, animales, agua y alimentos fermentados. También son conocidos por
su potencial para causar infecciones, sobre todo en individuos con enfermedades
subyacentes o inmunodeprimidos, siendo la resistencia a los antimicrobianos y los factores
de virulencia de suma importancia. Los enterococos forman parte de la microbiota intestinal
normal de individuos sanos, y su aplicación en la producción de productos artesanales
fermentados como quesos, carnes y aceitunas, entre otros, se basa en su contribución en la
maduración y sabor típicos de los productos finales, también son productores de
bacteriocinas. El género tiene el potencial de promover la salud al estimular el sistema
inmunitario, ayudar a la digestión y mantener la microbiota intestinal normal y, por lo tanto,
se cuestiona su uso en preparaciones probióticas.
The genus Enterococcus belongs to lactic acid bacteria (LAB) with almost 70 species classified for being facultative anaerobic, non-spore forming and catalase-negative. They can be associated with humans, animals, water and fermented foods. They are also known for their potential to cause infection, especially in individuals with underlying or immunosuppressed diseases, with antimicrobial resistance and virulence factors being of paramount importance. Enterococci are part of the normal gut microbiota of healthy individuals, and their application in the production of artesanal fermented products such as cheeses, meats and olives, inter alia, is founded on their contribution in the typical taste and maturation of the final products, they are also producers of bacteriocins. The genus has also the potential to promote health by stimulating the immune system, assisting digestion and maintaining normal gut microbiota and its use in probiotic preparations is questioned.
The genus Enterococcus belongs to lactic acid bacteria (LAB) with almost 70 species classified for being facultative anaerobic, non-spore forming and catalase-negative. They can be associated with humans, animals, water and fermented foods. They are also known for their potential to cause infection, especially in individuals with underlying or immunosuppressed diseases, with antimicrobial resistance and virulence factors being of paramount importance. Enterococci are part of the normal gut microbiota of healthy individuals, and their application in the production of artesanal fermented products such as cheeses, meats and olives, inter alia, is founded on their contribution in the typical taste and maturation of the final products, they are also producers of bacteriocins. The genus has also the potential to promote health by stimulating the immune system, assisting digestion and maintaining normal gut microbiota and its use in probiotic preparations is questioned.