Safety Evaluation of Enterocin Producer Enterococcus sp. Strains Isolated from Traditional Turkish Cheeses

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Polish Journal of Microbiology

Polish Society of Microbiologists

Subject: Microbiology

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ISSN: 1733-1331
eISSN: 2544-4646

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VOLUME 66 , ISSUE 2 (June 2017) > List of articles

Safety Evaluation of Enterocin Producer Enterococcus sp. Strains Isolated from Traditional Turkish Cheeses

Mine Avci / Banu Özden Tuncer *

Keywords : Enterococcus sp. from cheeses, antibiotic resistance of food borne enterococci bacteriocin production ability, virulence factors

Citation Information : Polish Journal of Microbiology. VOLUME 66 , ISSUE 2 , ISSN (Online) 2544-4646, DOI: 10.5604/01.3001.0010.7839, June 2017

License : (CC BY-NC-ND 4.0)

Received Date : 26-July-2016 / Accepted: 12-January-2017 / Published Online: 28-June-2017

ARTICLE

ABSTRACT

The purpose of this study was to determine the antimicrobial activity and occurrence of bacteriocin structural genes in Enterococcus spp. isolated from different cheeses and also investigate some of their virulence factors. Enterococcus strains were isolated from 33 different cheeses. Enterococcus faecium (6 strains) and Enterococcus faecalis (5 strains) enterocin-producing strains were identified by 16S rDNA analyses. Structural genes entA, entB, entP and entX were detected in some isolates. Multiple enterocin structural genes were found in 7 strains. None of the tested enterococci demonstrated anyβ-haemolytic activity and only one strain had gelatinase activity. Six strains showed multiple antibiotic resistance patterns and in addition, vanA and several virulence genes were detected in many strains. Only E. faecalis MBE1-9 showed tyrosine decarboxylase activity and tdc gene was detected only in this strain.

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