Some technological properties of phenotypically identified enterococci strains isolated from Turkish tulum cheese

Tuncer Y.

AFRICAN JOURNAL OF BIOTECHNOLOGY, vol.8, no.24, pp.7008-7016, 2009 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 8 Issue: 24
  • Publication Date: 2009
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.7008-7016


In this study, a total of 39 enterococci strains were isolated and identified as 17 Enterococcus faecium (43.58%), 11 Enterococcus faecalis (28.21%) and 11 Enterococcus durans (28.21%) strains from 28 Tulum cheese samples from Isparta, Turkey. Three E. faecium (EYT6, EYT21 and EYT34) and 1 E. durans (EYT16) strains showed alpha-hemolytic activity on Sheep Blood Agar. None of the all strains exhibited beta-hemolysis. All of the 39 enterococci strains were sensitive to vancomycin (30 mu g vancomycin per disk, inhibition zone > 12 mm). Three E. faecium (EYT17, EYT31 and EYT39) and 1 E. durans (EYT19) strains were found as bacteriocin producer. E. faecium strains showed higher acidifying ability than E. faecalis and E. durans strains. The highest proteolytic activity value (100.5 mu g tyrosine/ml) was obtained from E. faecalis EYT18. Proteolytic activity results showed that E. faecalis strains generally more active than E. faecium and E. durans strains. E. faecalis strains were found the most lipolytic, followed by the E. faecium and E. durans strains and E. faecalis EYT7 strain gave the maximum halo radius (0.53 mm). None of the 39 enterococci strains decarboxylated histidine, lysine or ornithine. However, 36 of the 39 strains (92.31%) produced tyramine from tyrosine.