Record link: 
http://hdl.handle.net/20.500.12708/218748
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Title: 
The Many Faces of E. Faecium: From Probiotics to Pathogenesis
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Citation: 
Daza-Prieto, B., Cabal Rosel, A., Raicevic, N., Stoeger, A., Ladstaetter, J., Mach, R. L., Ruppitsch, W., & Martinovic, A. (2024). The Many Faces of E. Faecium: From Probiotics to Pathogenesis. In MEDICON’23 and CMBEBIH’23 : Proceedings of the Mediterranean Conference on Medical and Biological Engineering and Computing (MEDICON) and International Conference on Medical and Biological Engineering (CMBEBIH), September 14–16, 2023, Sarajevo, Bosnia and Herzegovina—Volume 1: Imaging, Engineering and Artificial Intelligence in Healthcare (pp. 837–844). Springer. https://doi.org/10.1007/978-3-031-49062-0_87
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Publisher DOI: 
10.1007/978-3-031-49062-0_87
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Publication Type: 
Inproceedings - Full-Paper Contribution
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Language: 
English
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Authors: 
Daza-Prieto, Beatriz 
Cabal Rosel, Adriana 
Raicevic, Nadja 
Stoeger, Anna 
Ladstaetter, Johann 
Mach, Robert L. 
Ruppitsch, Werner 
Martinovic, Aleksandra 
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Organisational Unit: 
E166-05-1 - Forschungsgruppe Synthetische Biologie und Molekulare Biotechnologie 
E056-12 - Fachbereich ENROL DP 
E166-03-3 - Forschungsgruppe Wirbelschichtsysteme und Raffinerietechnik 
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Published in: 
MEDICON’23 and CMBEBIH’23 : Proceedings of the Mediterranean Conference on Medical and Biological Engineering and Computing (MEDICON) and International Conference on Medical and Biological Engineering (CMBEBIH), September 14–16, 2023, Sarajevo, Bosnia and Herzegovina—Volume 1: Imaging, Engineering and Artificial Intelligence in Healthcare 
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ISBN: 
978-3-031-49062-0
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Volume: 
93
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Date (published): 
4-Jan-2024
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Event name: 
Mediterranean Conference on Medical and Biological Engineering and Computing (MEDICON 2023) and International Conference on Medical and Biological Engineering (CMBEBIH 2023) 
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Event date: 
14-Sep-2023 - 16-Sep-2023
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Event place: 
Sarajevo, Bosnia and Herzegovina
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Number of Pages: 
8
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Publisher: 
Springer
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Peer reviewed: 
Yes
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Keywords: 
Enterococcus faecium; Montenegro; Traditional food
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Abstract: 
Enterococcus faecium (E. faecium) represents a controversial species. E. faecium is ubiquitous in nature and adapts easily to diverse environmental conditions due to its ability to acquire and share new genetic elements. E. faecium is also part of the bacterial population in fermented foods contributing in collaboration with other bacterial species to the characteristic flavor and texture of artisanal food products. Finally, E. faecium is also an opportunistic pathogen, which prevented the species to obtain the generally recognized as safe (GRAS) status for use in food and feed production. Furthermore, due to emergence and rapid global spread of vancomycin-resistant E. faecium (VRE) it poses nowadays a serious health treat worldwide. Genetic modelling distinguishes three different “clades” or “lineages” of E. faecium: hospital-associated E. faecium (clade A1), animal-associated (clade A2) and community-associated (clade B). Clade A1 hospital-associated E. faecium are genetically and evolutionarily distinct from community-associated isolates and Clade B E. faecium was recently reassigned to the Enterococcus lactis (E. lactis) group.
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Research Areas: 
Biological and Bioactive Materials: 50%
Environmental Monitoring and Climate Adaptation: 50%
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Science Branch: 
1060 - Biologie: 70%
2112 - Lebensmitteltechnologie: 30%
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Appears in Collections:
Conference Paper

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