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Diversità genetica, resistenza alla vancomicina, virulenza degli enterococchi
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ISBN10: 6209241417
ISBN13: 9786209241413
Publisher: Edizioni Sapienza
Published: Nov 3 2025
Pages: 104
Weight: 0.33
Height: 0.25 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786209241413
Publisher: Edizioni Sapienza
Published: Nov 3 2025
Pages: 104
Weight: 0.33
Height: 0.25 Width: 6.00 Depth: 9.00
Language: Italian
La resistenza agli antibiotici dei batteri è diventata la questione più importante in tutto il mondo. Questo aspetto non è rilevante solo in ambito medico, ma è oggetto di discussione anche nell'industria alimentare. Gli enterococchi sono batteri benefici più efficaci nell'industria alimentare grazie alle loro attività esterolitiche e lipolitiche nel formaggio, nella salsiccia e in altri alimenti fermentati. Inoltre, sono utilizzati come colture starter negli alimenti fermentati e come probiotici nella salute umana e animale. Tuttavia, non sono considerati microrganismi GRAS (Generally Recognized As Safe, generalmente riconosciuti come sicuri) nel settore della produzione alimentare a causa della loro acquisita resistenza agli antibiotici, in particolare alla vancomicina, e dei geni di virulenza, oltre ad essere la causa di infezioni nosocomiali incurabili in ambito ospedaliero. Questo libro illustra la diversità genetica tra gli enterococchi alimentari e quelli clinici per comprendere la diffusione della resistenza alla vancomicina. Inoltre, in questo libro sono state analizzate le correlazioni tra i geni di virulenza e la resistenza alla vancomicina. L'analisi può aiutare a far luce sul ruolo degli enterococchi alimentari nella diffusione dei geni di virulenza e della resistenza alla vancomicina per i professionisti sia della microbiologia alimentare che clinica.
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