Evaluation of the Functional Properties and Safety of Enterocin-producing Enterococcus faecium BT29.11 Isolated from Turkish Beyaz Cheese and its Inhibitory Activity against Listeria monocytogenes in UHT Whole Milk
ITALIAN JOURNAL OF FOOD SCIENCE, cilt.35, sa.2, ss.54-70, 2023 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 35 Sayı: 2
- Basım Tarihi: 2023
- Doi Numarası: 10.15586/ijfs.v35i2.2316
- Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
- Sayfa Sayıları: ss.54-70
- Anahtar Kelimeler: beyaz cheese, enterocin, Enterococcus, probiotic, safety evaluation, LACTIC-ACID BACTERIA, AMINOGLYCOSIDE-MODIFYING ENZYME, IN-VITRO EVALUATION, VIRULENCE FACTORS, ANTIBIOTIC-RESISTANCE, PROBIOTIC PROPERTIES, MULTIPLEX PCR, RAW-MILK, TECHNOLOGICAL PROPERTIES, ANTIMICROBIAL ACTIVITY
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
The goal of this research was to evaluate the functional properties and safety of antilisterial Enterococcus faecium BT29.11 isolated from Turkish Beyaz cheese. E. faecium BT29.11 showed the highest inhibitory activity against Listeria monocytogenes, followed by Staphylococcus aureus and vancomycin-resistant enterococci. E. faecium BT29.11 was identified by 16S rDNA sequence analysis, and genus-and species-specific PCR. The entA, entB, and entX struc-tural genes were detected in E. faecium BT29.11. It was determined that the BT29.11 strain was a slow acid producer and did not show extracellular proteolytic and lipolytic activity. E. faecium BT29.11 demonstrated good probiotic properties. E. faecium BT29.11 was found to be gamma-hemolytic, gelatinase-negative, and susceptible to clinically import-ant antibiotics. Only ermC and acm were detected in the BT29.11 strain. E. faecium BT29.11 decreased the growth of L. monocytogenes in ultra-high temperature (UHT) milk. The findings of this research indicated that E. faecium BT29.11, an antilisterial strain, might be employed as a probiotic adjunct culture in fermented food products.