Antilisterial Activity by Enterococcus Species Isolated from Traditional Cheeses

Esra Şentürk; Sema Yakıt; Pınar Şanlıbaba

doi:10.24925/turjaf.v8i7.1593-1597.3503

Authors

Esra Şentürk Department of Food Engineering, Engineering Faculty, Ankara University, 50th Year Settlement, 06830 Gölbaşı/Ankara http://orcid.org/0000-0001-5710-6947
Sema Yakıt Department of Food Engineering, Engineering Faculty, Ankara University, 50th Year Settlement, 06830 Gölbaşı/Ankara http://orcid.org/0000-0001-8857-3337
Pınar Şanlıbaba Department of Food Engineering, Engineering Faculty, Ankara University, 50th Year Settlement, 06830 Gölbaşı/Ankara http://orcid.org/0000-0003-4638-6765

DOI:

https://doi.org/10.24925/turjaf.v8i7.1593-1597.3503

Keywords:

Enterococcus, Antimicrobial activity, Antilisterial effect, Food L., monocytogenes

Abstract

In this study, it was aimed to detect the antimicrobial activity of 312 Enterococcus species against Listeria monocytogenes. Antimicrobial activity was detected by agar spot and well diffusion assay. A total of 201 enterococcal strains inhibited the growth of L. monocytogenes strains based on the agar spot test. Only 44 strains showed antimicrobial activity against L. monocytogenes strains using agar well diffusion assay. Of the 44 enterococcal strains screened, 6 E. faecium (2.99%) strains had a high antimicrobial effect against indicator L. monocytogenes strains. The antilisterial activity of 6 E. faecium strains had lost after treatment of proteinase K, trypsin and pepsin. The antimicrobial compounds of these strains could be a protein or peptides nature. E. faecium strains were more active against L. monocytogenes than E. faecalis strains.

Antilisterial Activity by Enterococcus Species Isolated from Traditional Cheeses

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