Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated from white cheese microbiota.

Autor: Hajikhani R; Ostad Motahhari, Nikan Alley, 10 Sohrevardi Shomali Ave, 1567714413, Tehran, Iran., Onal Darilmaz D; Department of Biotechnology, Faculty of Science and Letters, Aksaray University, Aksaray, 68100, Turkey. derya_onal@yahoo.com., Yuksekdag ZN; Department of Biology, Faculty of Science, Gazi University, Ankara, 06500, Turkey., Beyatli Y; Department of Biology, Faculty of Science, Gazi University, Ankara, 06500, Turkey.
Jazyk: angličtina
Zdroj: Antonie van Leeuwenhoek [Antonie Van Leeuwenhoek] 2021 Aug; Vol. 114 (8), pp. 1259-1274. Date of Electronic Publication: 2021 Jun 04.
DOI: 10.1007/s10482-021-01599-3
Abstrakt: In the present study, eight strains of Enterococcus spp. were isolated from Turkish and Iranian white cheese test pieces. Enterococcus spp. strains were identified as Enterococcus faecium (6 strains) and E. faecalis (2) with 16S rDNA sequence analysis. All Enterococcus spp. strains showed susceptibility to the most of antibiotics tested in this investigation. The amount of produced acid (0.59-1.17%), hydrogen peroxide (0.65-3.91 µg/ml), and exopolysaccharide (252-362 mg/L) of these strains were determined. These strains possess the ability to inhibit Escherichia coli ATCC 35,218, Salmonella enteritidis ATCC 13,076, and Salmonella typhimurium MU 80. E. faecium RI53 and RI 42 strains were determined as the most resistant to acid (1.86 and 1.56 OD, respectively) and also exhibited high percentage of aggregation (54.1 and 51.7%, respectively). E. faecium RI 42 exhibited a higher growth viability in gastric and intestinal juice. E. faecium RI 53 and RI 42 are determined as optimal potential probiotic candidates for utilization in cheese preparations.
(© 2021. The Author(s), under exclusive licence to Springer Nature Switzerland AG.)
Databáze: MEDLINE
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