Safety evaluation of enterocin producer Enterococcus sp. strains isolated from traditional Turkish cheeses

• Autorzy: Avci M. , Tuncer B.O.
• Języki publikacji: EN

Abstrakty

EN

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.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2017
• Tom: 66
• Numer: 2
• Opis fizyczny: p.223-233,ref.

Twórcy

autor

Avci M.

• Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey

autor

Tuncer B.O.

• Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey

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Identyfikatory

DOI

10.5604/01.3001.0010.7839