Investigation of antimicrobial activity and entA and entB genes in Enterococcus faecium and Enterococcus faecalis strains isolated from naturally fermented Turkish white cheeses

Basit Öğe Kaydı
dc.authoridAy, Mustafa / 0000-0002-1765-4858
dc.authoridGüneşer, Onur / 0000-0002-3927-4469
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorÖzmen Togay, Sine
dc.contributor.authorAy, Mustafa
dc.contributor.authorGüneşer, Onur
dc.contributor.authorKaragül Yüceer, Yonca
dc.date.accessioned2025-01-27T20:14:13Z
dc.date.available2025-01-27T20:14:13Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this research, the antagonistic effects of Enterococcus faecalis and E. faecium bacteria isolated from naturally fermented Turkish white cheeses, produced without starter culture, against Listeria monocytogenes, L. innocua, L. ivanovii, Staphylococcus aureus, and E. faecalis were evaluated. The presence of entA and entB genes was also detected in the isolates, which had antimicrobial activity. Total 71 strains of E. faecalis and 7 strains of E. faecium were tested; 20 of E. faecalis and none of E. faecium strains showed antimicrobial activity against the tested bacteria using agar spot method. Among E. faecalis strains, which had antimicrobial activity, three strains contained both entA and entB genes, two strains carried only entA gene, and five strains had only entB gene. These cheese-sourced enterococcal strains or their enterocins should be considered to be used for food preservation especially in the dairy industry.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects Unit [2011/080]
dc.description.sponsorshipThe authors would like to thank Canakkale Onsekiz Mart University Scientific Research Projects Unit for supporting this study (Project Number: 2011/080).
dc.identifier.doi10.1007/s10068-016-0251-z
dc.identifier.endpage1637
dc.identifier.issn1226-7708
dc.identifier.issn2092-6456
dc.identifier.issue6
dc.identifier.pmid30263455
dc.identifier.scopus2-s2.0-85008506429
dc.identifier.scopusqualityQ2
dc.identifier.startpage1633
dc.identifier.urihttps://doi.org/10.1007/s10068-016-0251-z
dc.identifier.urihttps://hdl.handle.net/20.500.12428/20997
dc.identifier.volume25
dc.identifier.wosWOS:000391780700017
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherKorean Society Food Science & Technology-Kosfost
dc.relation.ispartofFood Science and Biotechnology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectEnterococcus
dc.subjectantimicrobial
dc.subjectbacteriocin
dc.subjectgenes
dc.subjectcheese
dc.titleInvestigation of antimicrobial activity and entA and entB genes in Enterococcus faecium and Enterococcus faecalis strains isolated from naturally fermented Turkish white cheeses
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu