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

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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.

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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.

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  1. Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey

    Müge Gök Charyyev, Banu Özden Tuncer, Didem Akpınar Kankaya & Yasin Tuncer

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  1. Müge Gök Charyyev
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  2. Banu Özden Tuncer
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Gök Charyyev, M., Özden Tuncer, B., Akpınar Kankaya, D. et al. Bacteriocinogenic properties and safety evaluation of Enterococcus faecium YT52 isolated from boza, a traditional cereal based fermented beverage. J Consum Prot Food Saf 14, 41–53 (2019). https://doi.org/10.1007/s00003-019-01213-9

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