Technological and safety properties of bacteriocin-producing Enterococcus strains isolated from traditional Turkish cheeses
Main Article Content
Keywords
bacteriocin, cheese, enterococci, safety assessment, technological property
Abstract
The aim of this study was to identify bacteriocin-producing lactic acid bacteria (LAB) isolated from traditional Turkish cheeses, evaluate their antibacterial properties and technological characteristics, and determine the safety properties of isolates. The isolated strains were identified as Enterococcus faecium DP8.3, DP9.3, and Enterococcus mundtii DP35.1, which are genetically different from each other. The bacteriocins produced by these isolates exhibited stability under high temperatures and maintained their antibacterial activity across a broad pH spectrum. The bacterial strains were fast acid producers, lacked proteolytic or lipolytic activity, were susceptible to antibiotics, and did not show antibiotic resistance or virulence genes. In addition, all the Enterococcus strains decarboxylated tyrosine and showed tdc gene expression. According to the technological properties and safety assessment of the strains, it is believed that they can be used as protective adjunct cultures in the food industry.
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