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

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-05-09 DOI:10.15586/ijfs.v35i2.2316

Melike Seda Toplu, Banu Özden Tuncer

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引用次数: 2

Abstract

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 structural 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 ɣ-hemolytic, gelatinase-negative, and susceptible to clinically important 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.

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土耳其贝亚兹奶酪产肠球菌BT29.11的功能特性和安全性评价及其对UHT全脂牛奶中单核增生李斯特菌的抑制作用

本研究的目的是评价从土耳其贝亚兹奶酪中分离的抗李斯特菌屎肠球菌BT29.11的功能特性和安全性。大肠杆菌BT29.11对单核增生李斯特菌的抑制活性最高，其次是金黄色葡萄球菌和耐万古霉素肠球菌。通过16S rDNA序列分析、属特异性和种特异性PCR鉴定出粪肠杆菌BT29.11。在粪肠杆菌BT29.11中检测到entA、entB和entX结构基因。结果表明，菌株BT29.11产酸缓慢，不具有胞外蛋白水解和脂溶活性。粪肠杆菌BT29.11表现出良好的益生菌特性。粪肠杆菌BT29.11溶血，明胶酶阴性，对临床重要抗生素敏感。BT29.11株中仅检测到ermC和acm。粪肠杆菌BT29.11在超高温(UHT)乳中抑制单核细胞增生乳杆菌的生长。本研究结果表明，抗李斯特菌BT29.11可作为益生菌辅助培养物用于发酵食品中。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.