Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

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dc.authorid, Ayhan Temiz/0009-0008-3060-7176
dc.contributor.authorTogay, S. Oezmen
dc.contributor.authorKeskin, A. Celebi
dc.contributor.authorAcik, L.
dc.contributor.authorTemiz, A.
dc.date.accessioned2025-01-27T20:14:16Z
dc.date.available2025-01-27T20:14:16Z
dc.date.issued2010
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractAim: To determine the virulence genes, antibiotic resistance and plasmid profiles of 16 Enterococcus faecium and 68 Enterococcus faecalis strains isolated from various naturally fermented foods. Methods and Results: The presence of virulence genes (agg(2), gelE, cylM, cylB, cylA, espfs, espfm, efaAfs, efaAfm, cpd, cop, ccf, cad) and also the genes vanA and vanB were investigated by polymerase chain reaction (PCR). Antibiotic resistance of the isolates was determined by disc diffusion method. Most of the tested isolates were positive for virulence genes and resistant to some antibiotics. One of the Ent. faecalis strains isolated from a cheese sample carried the vanA gene and was intermediately resistant to vancomycin. The strains usually contained large plasmids, which might harbour acquired antibiotic resistance. Conclusion: The study showed that Ent. faecium and Ent. faecalis strains isolated from naturally fermented Turkish foods may be potential risk factors for consumer health in terms of virulence genes and acquired antibiotic resistance. Significance and Impact of the Study: The results indicate the importance of enterococcal contamination in terms of the safety of some fermented Turkish foods.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [108T265]; Hacettepe University, Research Center Office [07D03602001]
dc.description.sponsorshipThis research was supported by The Scientific and Technological Research Council of Turkey (Project no. 108T265) and Hacettepe University, Research Center Office (Project no. 07D03602001). The authors thank the staff in Ankara University, Biotechnology Institute, Genomics Unit, for 16S rDNA sequencing analysis of isolates. We are also grateful to Dr Mukerrem Kaya and Dr Guzin Kaban from Ataturk University, Department of Food Engineering, for supplying the food samples.
dc.identifier.doi10.1111/j.1365-2672.2010.04763.x
dc.identifier.endpage1092
dc.identifier.issn1364-5072
dc.identifier.issue3
dc.identifier.pmid20497489
dc.identifier.scopus2-s2.0-77955797428
dc.identifier.scopusqualityQ2
dc.identifier.startpage1084
dc.identifier.urihttps://doi.org/10.1111/j.1365-2672.2010.04763.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21021
dc.identifier.volume109
dc.identifier.wosWOS:000280979700035
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Applied Microbiology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectantibiotic resistance
dc.subjectfood-borne enterococci
dc.subjectplasmid profile
dc.subjectvirulence genes
dc.titleVirulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods
dc.typeArticle

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