Determination of safety status and probiotic properties of Enterococcus strains isolated from traditional cheeses in Turkey

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dc.authoridAltindis, Mustafa/0000-0003-0411-9669
dc.authoridÖztürk Yılmaz, Suzan/0000-0001-5952-8385
dc.authoridTanriverdi, Elif Seren/0000-0002-0449-0356
dc.authoridKılıç Kanak, Eda/0000-0002-5880-8454
dc.authorwosidAltindis, Mustafa/L-9899-2014
dc.authorwosidÖztürk Yılmaz, Suzan/ADN-9018-2022
dc.authorwosidTanriverdi, Elif Seren/ABE-4472-2021
dc.authorwosidKılıç Kanak, Eda/HQZ-8026-2023
dc.contributor.authorKanak, Eda Kilic
dc.contributor.authorYilmaz, Suzan Ozturk
dc.contributor.authorAltindis, Mustafa
dc.contributor.authorTanriverdi, Elif Seren
dc.contributor.authorOtlu, Baris
dc.date.accessioned2024-08-04T20:53:24Z
dc.date.available2024-08-04T20:53:24Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAims This study aimed to evaluate the probiotic properties of Enterococcus strains isolated from Turkish traditional cheeses. Methods and results Fifty-two Enterococcus spp. were taxonomically determined as follows: Enterococcus faecium (26), Enterococcus faecalis (18), Enterococcus durans (6), and Enterococcus italicus (2). The ability of isolates/strains to survive the harsh conditions (acidity and in-vitro gastric solution) of the gastrointestinal tract was established. They also showed auto-aggregation, hydrophobicity, and co-aggregation ability. Hydrophobicities of the strains were found between 0.8%-21%, 0.7%-56%, and 2%-63% for xylene, chloroform, and ethyl acetate, respectively. Autoaggregation values of the Enterococcus strains were 4%-20%, 7%-30%, and 36%-98% after 2, 4, and 24-h incubation, respectively. In this study, the Enterococcus strains tested showed co-aggregation ability with the Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 25923. The results of PCR amplification revealed that only five strains possess virulence factor genes (gelE,asa1,cyl A,esp). We determined antibiotic resistance, biofilm forming abilities, and hemolytic activity for safety evaluation of strains. Conclusions In this large and comprehensive study, we found that only few of Enterococcus strains have promising probiotic potential, among which E. faecalis ES1 and E. faecium EM1 showed the best probiotic properties (are the most promising probiotic candidates).en_US
dc.description.sponsorshipSakarya University Scientific Research Projects Unit [2021-9-33-75]en_US
dc.description.sponsorshipAuthors would like to thank the Sakarya University Scientific Research Projects Unit (Project number: 2021-9-33-75) for financial support to this research project.en_US
dc.identifier.doi10.1093/jambio/lxac005
dc.identifier.issn1364-5072
dc.identifier.issn1365-2672
dc.identifier.issue1en_US
dc.identifier.pmid36626742en_US
dc.identifier.scopus2-s2.0-85147458266en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1093/jambio/lxac005
dc.identifier.urihttps://hdl.handle.net/11616/101153
dc.identifier.volume134en_US
dc.identifier.wosWOS:000897870400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherOxford Univ Pressen_US
dc.relation.ispartofJournal of Applied Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEnterococcusen_US
dc.subjecttraditional Turkey cheesesen_US
dc.subjectsafety assessmenten_US
dc.subjectprobioticen_US
dc.titleDetermination of safety status and probiotic properties of Enterococcus strains isolated from traditional cheeses in Turkeyen_US
dc.typeArticleen_US

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