The genus Enterococcus

C 2014

The genus Enterococcus

ŠVEC, Pavel and Charles M. A. P. FRANZ

Basic information

Original name

The genus Enterococcus

Authors

ŠVEC, Pavel (203 Czech Republic, guarantor, belonging to the institution) and Charles M. A. P. FRANZ (276 Germany)

Edition

Chichester (UK), Lactic Acid Bacteria: Biodiversity and Taxonomy, p. 175-211, 37 pp. 2014

Publisher

John Wiley & Sons

Other information

Language

English

Type of outcome

Kapitola resp. kapitoly v odborné knize

Field of Study

10600 1.6 Biological sciences

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

Publication form

printed version "print"

References:

URL

RIV identification code

RIV/00216224:14310/14:00075966

Organization unit

Faculty of Science

ISBN

978-1-4443-3383-1

UT WoS

000351230400018

Keywords in English

Enterococcus; taxonomy; phylogeny; ecology

Abstract

V originále

The genus Enterococcus presently contains 43 recognised species occurring in a wide variety of environments. Enterococci are naturally associated with the gastrointestinal tract of humans and animals, however they may be isolated from food, especially from meat, dairy and plant food fermentations, as well as from the environment. They are frequent causes of hospital-acquired infections in immunocompromised patients, in patients receiving surgery or in patients with severe underlying diseases. Production of a variety of virulence factors and high intrinsic and acquired resistances to multiple antibiotics among some enterococcal strains often complicates proper treatment. On the other hand, some enterococcal strains have beneficial properties which are utilized in the development of starter cultures for food fermentations or as probiotics. Due to this dual significance of the enterococci for humans, a reliable taxonomic characterization and investigation of individual enterococcal strains is crucial for assessing the detrimental or beneficial characteristics of the Enterococcus spp. strains. The present chapter provides a basic overview of the current taxonomy, ecology and medical and industrial importance of the genus and individual Enterococcus species.

Links

EE2.3.20.0183, research and development project

Name: Centrum experimentální biomedicíny

Citovat

ŠVEC, Pavel and Charles M. A. P. FRANZ. The genus Enterococcus. In W. H. Holzapfel, B. J. B. Wood. Lactic Acid Bacteria: Biodiversity and Taxonomy. Chichester (UK): John Wiley & Sons, 2014, p. 175-211. ISBN 978-1-4443-3383-1.

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   author = {Švec, Pavel and Franz, Charles M. A. P.},
   address = {Chichester (UK)},
   booktitle = {Lactic Acid Bacteria: Biodiversity and Taxonomy},
   editor = {W. H. Holzapfel, B. J. B. Wood},
   keywords = {Enterococcus; taxonomy; phylogeny; ecology},
   howpublished = {tištěná verze "print"},
   language = {eng},
   location = {Chichester (UK)},
   isbn = {978-1-4443-3383-1},
   pages = {175-211},
   publisher = {John Wiley & Sons},
   title = {The genus Enterococcus},
   url = {https://link.springer.com/chapter/10.1007/978-1-4615-5817-0_10},
   year = {2014}
}

TY  - CHAP
ID  - 1188609
AU  - Švec, Pavel - Franz, Charles M. A. P.
PY  - 2014
TI  - The genus Enterococcus
VL  - Neuveden
PB  - John Wiley & Sons
CY  - Chichester (UK)
SN  - 9781444333831
KW  - Enterococcus
KW  - taxonomy
KW  - phylogeny
KW  - ecology
UR  - https://link.springer.com/chapter/10.1007/978-1-4615-5817-0_10
L2  - https://link.springer.com/chapter/10.1007/978-1-4615-5817-0_10
N2  - The genus Enterococcus presently contains 43 recognised species occurring in a wide variety of environments. Enterococci are naturally associated with the gastrointestinal tract of humans and animals, however they may be isolated from food, especially from meat, dairy and plant food fermentations, as well as from the environment. They are frequent causes of hospital-acquired infections in immunocompromised patients, in patients receiving surgery or in patients with severe underlying diseases. Production of a variety of virulence factors and high intrinsic and acquired resistances to multiple antibiotics among some enterococcal strains often complicates proper treatment. On the other hand, some enterococcal strains have beneficial properties which are utilized in the development of starter cultures for food fermentations or as probiotics. Due to this dual significance of the enterococci for humans, a reliable taxonomic characterization and investigation of individual enterococcal strains is crucial for assessing the detrimental or beneficial characteristics of the Enterococcus spp. strains. The present chapter provides a basic overview of the current taxonomy, ecology and medical and industrial importance of the genus and individual Enterococcus species.
ER  -

ŠVEC, Pavel and Charles M. A. P. FRANZ. The genus Enterococcus. In W. H. Holzapfel, B. J. B. Wood. \textit{Lactic Acid Bacteria: Biodiversity and Taxonomy}. Chichester (UK): John Wiley \&{} Sons, 2014, p.~175-211. ISBN~978-1-4443-3383-1.

Detailed Information on Publication Record