Antilisterial Activity by Enterococcus Species Isolated from Traditional Cheeses

• Main Authors: Esra Şentürk, Sema Yakıt, Pınar Şanlıbaba
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2020-08-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: enterococcus; antimicrobial activity; antilisterial effect; food l.; monocytogenes
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/3503

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.