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Bacteriocinogenic properties and safety evaluation of Enterococcus faecium YT52 isolated from boza, a traditional cereal based fermented beverage

  • Müge Gök Charyyev
  • Banu Özden Tuncer
  • Didem Akpınar Kankaya
  • Yasin TuncerEmail author
Research Article
  • 13 Downloads

Abstract

The objectives of this study were to characterize the antibacterial substances produced by Enterococcus faecium YT52 isolated from boza, and to evaluate the safety of this strain. E. faecium YT52 inhibits various Gram-positive bacteria, including foodborne pathogens such as Listeria monocytogenes and Bacillus cereus. The manner of action of its antibacterial activity, using proteolytic enzymes, indicate that it produces a bacteriocin. The bacteriocin producing isolate E. faecium YT52 was identified using 16S rRNA gene homology and species-specific polymerase chain reaction (PCR) analysis. The bacteriocin was found to be heat stable and active under both acid and alkaline conditions. The bacteriocin showed primary metabolite kinetics and a bactericidal mode of action against L. monocytogenes. Although enterocin A, B and X genes were detected in E. faecium YT52 by PCR, only one active peptide band (~ 5.5 kDa) with a molecular weight similar to enterocin B was identified by tricine–SDS-PAGE analysis. A safety evaluation of E. faecium YT52 indicated that it is nonhemolytic, gelatinase-negative, and susceptible to clinically relevant antibiotics such as ampicillin, tetracycline and vancomycin. It contains a small number of virulence factors (efaAfm, silent gelE) and antibiotic resistance genes (ermB, tetM, tetL). In conclusion, bacteriocinogenic E. faecium YT52 was found to have a low risk profile, and it may be potentially valuable as a protective culture in the food industry.

Keywords

Enterococcus faecium Bacteriocin Enterocin gene Tricine–SDS-PAGE Boza Virulence factor 

Notes

Acknowledgements

This study was supported by the Scientific Research Fund of the Süleyman Demirel University through project no. 3914-YL2-14. Two posters prepared as part of this study were presented at the Food Factor I Conference in Barcelona, Spain, and they were published as abstracts in the Proceedings.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2019

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey

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