Rogério Tenreiro

TL;DR: Although a low risk seems to be associated with the use of enterococci in long-established artisanal cheeses, screening of virulence traits and their cross-synergies must be performed, particularly for commercial starters, probiotic strains and products to be used by high risk population groups.

TL;DR: The low sensitivity and gene variability indicated by the study strongly recommend the phenotypic assay for the assessment of hemolytic ability in enterococci, followed by the molecular screening of cyl genes in nonhemolytic strains to evaluate their virulence potential.

TL;DR: The supernatant-based strategy provided evidence that proteins were released to the medium by the yeasts, which could be responsible for the formation and stabilisation of the Ag NPs, although the involvement of the cell wall seems fundamental for AuNPs synthesis.

TL;DR: Results demonstrated that the virulence factor gelatinase is disseminated among the genus Enterococcus and that dairy isolates are capable of producing gelatinase at comparable levels with clinical isolates, although this capacity is easily lost during conservation by freezing in the laboratory, therefore, gelatinase production potential of dairy enterococci may be underestimated.

TL;DR: Resistance to macrolides, quinolones, penicillins and imipenem was found to be associated also with clinical environments, mainly with multiresistant isolates, contrary to what is generally agreed as a characteristic of the genus.