Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese

Basit Öğe Kaydı
dc.authorid56781556400
dc.authorid56926613800
dc.authorid36815706500
dc.contributor.authorİspirli H.
dc.contributor.authorDemirbaş F.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:22Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:22Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractEnterococcus species was isolated from Turkish white cheese and genotypic characterization of these isolates revealed the presence of 12 distinct strains belonging to 5 different species: Enterococcus faecium, E. faecalis, E. durans, E. gallinarum and E. italicus. All strains showed good survival ability under bile salt conditions. The antibiotic resistance of these strains was low but two strains showed high levels of resistance including resistance to vancomycin. PCR detection of virulence determinant in these isolates revealed that cheese isolate enterococci contained virulence genes common in gut and food originated enterococci and importantly two strains harboured cylB gene related to cytolysin metabolism. No complete hemolytic activity was observed for Enterococcus strains but partial hemolytic activity was observed 8 out of 12 strains. Additionally, all strains showed important levels of antimicrobial activity against food-borne pathogens and PCR screening of genes encoding enterocin A and B indicated the presence of enterocin B gene in all tested strains. The antimicrobial activities of the tested strains were lost after proteolytic enzyme treatments but no alteration was observed at different pHs and after heat treatments. In summary, this study reflected characteristics of Enterococcus strains presented in Turkish white cheese in terms of functional and safety perspectives. © 2016en_US
dc.identifier.doi10.1016/j.lwt.2016.09.010
dc.identifier.endpage365
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-84988040450en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage358
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2016.09.010
dc.identifier.urihttps://hdl.handle.net/20.500.12403/529
dc.identifier.volume75
dc.identifier.wosWOS:000387518800047en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibiotic resistance
dc.subjectEnterocins
dc.subjectEnterococcus species
dc.subjectTurkish white cheese
dc.subjectVirulence determinants
dc.subjectAntibiotics
dc.subjectGene encoding
dc.subjectMicroorganisms
dc.subjectAntibiotic resistance
dc.subjectEnterocins
dc.subjectEnterococcus species
dc.subjectVirulence determinants
dc.subjectWhite cheese
dc.subjectGenes
dc.subjectAntibiotic resistance
dc.subjectEnterocins
dc.subjectEnterococcus species
dc.subjectTurkish white cheese
dc.subjectVirulence determinants
dc.subjectAntibiotics
dc.subjectGene encoding
dc.subjectMicroorganisms
dc.subjectAntibiotic resistance
dc.subjectEnterocins
dc.subjectEnterococcus species
dc.subjectVirulence determinants
dc.subjectWhite cheese
dc.subjectGenes
dc.titleCharacterization of functional properties of Enterococcus spp. isolated from Turkish white cheeseen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu