Affiliation:
1. Department of Food Science & Technology, University of California, Davis, Davis, California, USA
2. Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon, Kangwon-do, Republic of Korea
3. Microbial Bioinformatics, Ede, Netherlands
4. Western Center for Food Safety, University of California, Davis, Davis, California, USA
Abstract
ABSTRACT
Enterococcus faecium
NRRL B-2354 is a surrogate microorganism used in place of pathogens for validation of thermal processing technologies and systems. We evaluated the safety of strain NRRL B-2354 based on its genomic and functional characteristics. The genome of
E. faecium
NRRL B-2354 was sequenced and found to comprise a 2,635,572-bp chromosome and a 214,319-bp megaplasmid. A total of 2,639 coding sequences were identified, including 45 genes unique to this strain. Hierarchical clustering of the NRRL B-2354 genome with 126 other
E. faecium
genomes as well as
pbp5
locus comparisons and multilocus sequence typing (MLST) showed that the genotype of this strain is most similar to commensal, or community-associated, strains of this species.
E. faecium
NRRL B-2354 lacks antibiotic resistance genes, and both NRRL B-2354 and its clonal relative ATCC 8459 are sensitive to clinically relevant antibiotics. This organism also lacks, or contains nonfunctional copies of, enterococcal virulence genes including
acm
,
cyl
, the
ebp
operon,
esp
,
gelE
,
hyl
, IS
16
, and associated phenotypes. It does contain
scm
,
sagA
,
efaA
, and
pilA
, although either these genes were not expressed or their roles in enterococcal virulence are not well understood. Compared with the clinical strains TX0082 and 1,231,502,
E. faecium
NRRL B-2354 was more resistant to acidic conditions (pH 2.4) and high temperatures (60°C) and was able to grow in 8% ethanol. These findings support the continued use of
E. faecium
NRRL B-2354 in thermal process validation of food products.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology