In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma

Dinçer, Emine; Kıvanç, Merih

doi:10.1007/s00203-021-02273-y

Cited by 17 publications

(15 citation statements)

References 33 publications

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“…Similar to the current study, E. faecium strain isolated from bacon showed antimicrobial activity against important foodborne pathogenic bacteria such as Listeria monocytogenes, B. cereus, and S. aureus (Dinçer & Kıvanç, 2021). In contrast to the results of this study, Ahmadova et al (2013) reported that E. faecium AQ71 isolated from Azerbaijan Motal cheese inhibited the growth of L. monocytogenes and B. cereus but showed no activity against Salmonella and E. coli strains.…”

Section: Re Sult and Discussionsupporting

confidence: 75%

“…In this context, it was determined that the pH value at which the strain showed the highest viability was 3. Dinçer and Kıvanç ( 2021 ) reported that three E. faecium strains (168‐P6, 29‐P2, and 277‐S3) isolated from pastrami could survive for 3 h at pH 2.5. Research indicates that certain types of enterococci strains can endure pH levels of 4.0 and higher.…”

Section: Resultsmentioning

confidence: 99%

“…Members of this genus are highly tolerant of varying temperatures (10–45°C), pH (4.0–9.6), and salt concentrations (0%–8%). They are widely found on the surface of water, in soil, in some plants, in food (meat products, dairy products, olives, seafood, and vegetables), in the animal intestine, in the human gastrointestinal tract, in the mouth, and in the vaginal cavity (Abril et al., 2022 ; Dinçer & Kıvanç, 2021 ; Shi et al., 2020 ). Since Enterococcus contains both pathogenic and commensal microorganisms, its role as different from other LABs continues to be questioned (Hanchi et al., 2018 ; Yerlikaya & Akbulut, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2 strain isolated from village‐style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited by the 9 N‐2 strain. Notably, this strain demonstrated robust resilience to low pH, high bile salt concentrations, lysozyme, pepsin, pancreatin, and phenol. Furthermore, this strain displayed exceptional auto‐aggregation capabilities and moderate co‐aggregation tendencies when interacting with Escherichia coli. The cell‐free supernatant derived from strain 9 N‐2 exhibited significant antimicrobial activity against the tested pathogens. The strain exhibited resistance to gentamicin, meropenem, and bacitracin, while remaining susceptible to vancomycin and various other antibiotics. Furthermore, it was found that E. faecium 9 N‐2 possessed the capacity to produce the phytase enzyme. When all the results of this study are evaluated, it is thought that 9 N‐2 strain has superior probiotic properties, and therefore it can be used as probiotic in food, medicine, and animal feed in the future. In addition, further in vivo tests should be performed to fully understand its effects and mechanisms of action and to confirm its safety and probiotic effects. Further research and clinical trials are also needed to identify new strains with potential probiotic properties.

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Section: Re Sult and Discussionsupporting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

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“…Enterococci are used in animal feed as probiotics to promote growth, prevent diarrhea, and stimulate the innate as well as the adaptive immune system (Peng et al, 2019). Furthermore, enterococci have the capability to produce a number of antibacterial substances, such as bacteriocins, lactic acid and H2O2, which could explain their ability to fight pathogenic bacteria such as Listeria monocytogenes and Staphylococcus aureus (Dinçer and Kıvanç, 2021). Many studies have shown that enterococcal strains meet probiotic criteria for acid and bile tolerance, antibacterial substance production, and adhesion ability on the host gastrointestinal mucosal surface (Anania et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Screening of Lactic Acid Bacteria From Selected Saudi Honey Produced by Apis Mellifera Jementica

2022

THE JAPS

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Honey is receiving worldwide attention as an excellent source of probiotics because it contains lactic acid bacteria (LAB) derived from bees as well as multiple essential nutrients, including prebiotics, required for maintaining and enhancing the growth of probiotics. There is limited information on the presence of LAB in honey, especially in Saudi Arabia. Consequently, the purpose of the current study was to isolate and identify LAB from selected honey samples produced by Apis mellifera jementica obtained from various areas around Saudi Arabia using classical cultivation methods and 16S rDNA sequence analysis. The current study examined seventeen commercially sold honey samples, mainly from Saudi Arabia's Al-Baha, Aseer, and Jeddah (Hada Al-Sham) regions. LAB were isolated from honey samples and grown on De Man-Rogosa-Sharpe (MRS) agar. The phenotypic characterization of honey isolates was ascertained using Gram staining, microscopy, and the catalase test. Using 16S ribosomal RNA gene sequencing, isolates were genotypically described. Lactobacillus rhamnosus and Enterococcus faecium were identified from Sidr, Talah, and Somra honey produced by Apis mellifera jementica. The P02, P14, and Con-6 strains were found to share > 99% of their DNA with Lactobacillus rhamnosus by 16S rRNA sequencing investigations, while the P01, P03, and P04 strains shared > 99% of their DNA with Enterococcus faecium. Additionally, the phylogenetic tree reveals that the honey strains isolated from Sidr (P02) and Talah (P14) were closely linked to Lactobacillus rhamnosus, whereas P01 (Sidr), P03 (Somra), and P04 (Somra) were most closely connected to Enterococcus faecium. According to the research, honey produced by Apis mellifera jementica is a beneficial source of probiotics and lactic acid bacteria.

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“…The most common bacteria used as probiotics are Lactic Acid Bacteria (Dinçer and Kıvanç 2021). Organic acids produced by LAB, hydrogen peroxide, bacteriocin and other antimicrobial properties of synthesized substances prevent the development of undesired microorganisms and pathogens in food (Akbar et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Investigation of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Probiotic Products and Preparations on Staphylococcus aureus

Tetik

Rayaman

et al. 2022

Preprint

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In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma

Cited by 17 publications

References 33 publications

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Screening of Lactic Acid Bacteria From Selected Saudi Honey Produced by Apis Mellifera Jementica

Investigation of Antimicrobial Activity of Lactic Acid Bacteria Isolated from Probiotic Products and Preparations on Staphylococcus aureus

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