Antimicrobial Activity Potential of Enterococcus spp. Isolated from some Traditional Turkish Cheeses

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dc.authoridaksu, filiz/0000-0003-0532-4293
dc.authoridBuyukunal, Serkan Kemal/0000-0003-3676-2181
dc.authoridSandikci Altunatmaz, Sema/0000-0001-9437-3366
dc.authoridAY, Mustafa/0000-0002-1765-4858
dc.authoridEROL, Ozlem/0000-0001-8821-5740
dc.contributor.authorOzmen Togay, Sine
dc.contributor.authorAy, Mustafa
dc.contributor.authorSandikci Altunatmaz, Sema
dc.contributor.authorYilmaz Aksu, Filiz
dc.contributor.authorErol Tinaztepe, Ozlem
dc.contributor.authorIssa, Ghassan
dc.contributor.authorBuyukunal, Serkan Kemal
dc.date.accessioned2025-01-27T20:41:17Z
dc.date.available2025-01-27T20:41:17Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEnterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety.
dc.identifier.doi10.9775/kvfd.2016.15369
dc.identifier.endpage770
dc.identifier.issn1300-6045
dc.identifier.issue5
dc.identifier.scopus2-s2.0-84975318363
dc.identifier.scopusqualityQ3
dc.identifier.startpage765
dc.identifier.trdizinid204936
dc.identifier.urihttps://doi.org/10.9775/kvfd.2016.15369
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/204936
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24090
dc.identifier.volume22
dc.identifier.wosWOS:000378899800019
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherKafkas Univ, Veteriner Fakultesi Dergisi
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisi
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectEnterococcus
dc.subjectAntimicrobial activity
dc.subjectEnterocin
dc.subjectentA
dc.subjectentB
dc.subjectTraditional cheese
dc.titleAntimicrobial Activity Potential of Enterococcus spp. Isolated from some Traditional Turkish Cheeses
dc.title.alternativeBazı geleneksel Türk peynirlerinden ızole edilen enterococcus spp.’nin antimikrobiyal aktivite potansiyeli
dc.typeArticle

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