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

被引：10
|
作者：
Avci, Mine [1 ]
Tuncer, Banu Ozden [1 ]
机构：
[1] Suleyman Demirel Univ, Dept Food Engn, Fac Engn, Isparta, Turkey
来源：
POLISH JOURNAL OF MICROBIOLOGY | 2017年 / 66卷 / 02期
关键词：
Enterococcus sp from cheeses; antibiotic resistance of food borne enterococci bacteriocin production ability; virulence factors; VIRULENCE FACTORS; ANTIBIOTIC-RESISTANCE; TULUM CHEESE; ANTIMICROBIAL RESISTANCE; FAECALIS STRAINS; ENCODING-GENES; MILK CHEESES; FAECIUM; FOOD; DETERMINANTS;
D O I：
10.5604/01.3001.0010.7839
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
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 any beta-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.
引用
收藏
页码：223 / 233
页数：11
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