Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese
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- 作者：Hü ; meyra İspirli ; Fatmanur Demirbaş ; Enes Dertli ; enes.dertli@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Enterococcus species ; Turkish white cheese ; Virulence determinants ; Antibiotic resistance ; Enterocins
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：358-365
- 全文大小：393 K
文摘
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The genotypic characterization revealed the presence of 12 distinct Enterococcus strains belonging to 5 different species in Turkish white cheese.
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Enterococcus faecium, E. faecalis, E. durans, E. gallinarum and E. italicus. presented in white cheese.
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Two strains showed resistance to vancomycin and cylB gene related to cytolysin metabolism presented in another two Enterococcus strains.
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All strains showed antimicrobial effects against food-borne pathogens with presence of genes related to enterocin production.