<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2024000100016</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2024.678</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Enterococcus, la oveja negra de las bacterias ácido lácticas]]></article-title>
<article-title xml:lang="en"><![CDATA[Enterococcus, the black sheep of lactic acid bacteria]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acero-Pimentel]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quirasco]]></surname>
<given-names><![CDATA[Maricarmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Química Departamento de Alimentos y Biotecnología]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2024</year>
</pub-date>
<volume>27</volume>
<fpage>0</fpage>
<lpage>0</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2024000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2024000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2024000100016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los Enterococcus forman parte de la microbiota nativa del tracto gastrointestinal de los seres humanos y de otros animales; a través de distintos mecanismos moleculares participan en la regulación de la homeóstasis intestinal y la reducción de la severidad de ciertos procesos infecciosos. Al ser bacterias ácido lácticas (BAL) participan en los procesos fermentativos de alimentos como los lácteos, los cárnicos y los vegetales, y en el desarrollo de olores y sabores deseables. Sin embargo, aunque las BAL son &#8220;generalmente reconocidas como seguras&#8221; (GRAS) por la Administración de Alimentos y Medicamentos de los Estados Unidos (FDA), a Enterococcus no se le incluye en esta clasificación por su alta capacidad para adquirir y ser reservorio de elementos de importancia epidemiológica y a su prevalencia como microorganismo patógeno oportunista en entornos nosocomiales, situación que lo limita a ser utilizado como probiótico o en un cultivo iniciador. ¿Hasta qué punto y en qué condiciones un Enterococcus inocuo es importante en la salud, y cuánto de lo que se conoce sobre él es comparable con otros géneros considerados como seguros? Esta revisión expone un panorama bioquímico que explica su presencia en alimentos fermentados, así como atributos que le permiten participar en procesos infecciosos intrahospitalarios.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The Enterococcus genus is part of the native microbiome of the gastrointestinal tract in humans and other animals, where it plays a role in regulating gut homeostasis and reducing infection severity through various molecular mechanisms. As lactic acid bacteria (LAB), they also participate in the fermentation process of various dairy, meat, and vegetable products, contributing to the development of desirable odors and flavors. Even though LAB are considered &#8220;generally regarded as safe&#8221; (GRAS) by the Food and Drug Administration (FDA), the Enterococcus genus does not fall into this category due to its high ability to acquire and act as a reservoir of epidemiologically relevant elements, as well as its prevalence as an opportunistic pathogen in hospital environments, hindering its use as a probiotic or starter culture of fermented foods. To what extent and under which conditions can an innocuous enterococci become epidemiologically relevant? And how much of what is discussed about Enterococcus can be said about other GRAS genera? This review presents a biochemical overview that may account for its presence in fermented foods, as well as characteristics that allow its involvement in hospital-acquired infections.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Enterococcus]]></kwd>
<kwd lng="es"><![CDATA[bacteriocinas]]></kwd>
<kwd lng="es"><![CDATA[alimentos fermentados]]></kwd>
<kwd lng="es"><![CDATA[resistencia a antibióticos]]></kwd>
<kwd lng="es"><![CDATA[virulencia]]></kwd>
<kwd lng="en"><![CDATA[Enterococcus]]></kwd>
<kwd lng="en"><![CDATA[bacteriocins]]></kwd>
<kwd lng="en"><![CDATA[fermented foods]]></kwd>
<kwd lng="en"><![CDATA[antibiotic resistance]]></kwd>
<kwd lng="en"><![CDATA[virulence]]></kwd>
</kwd-group>
</article-meta>
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