Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese

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dc.authorid0000-0002-4338-9242
dc.contributor.authorYildirim, Zeliha
dc.contributor.authorBilgin, Harun
dc.contributor.authorIsleroglu, Hilal
dc.contributor.authorTokatli, Kader
dc.contributor.authorSahingil, Didem
dc.contributor.authorYildirim, Metin
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2014
dc.departmentNiğde ÖHÜ
dc.description.abstractBacteriogenic Enterococcus faecium HZ was identified by using biochemical (Strep-API 20, API-50 CHL, fatty acid profile) and 16S rRNA analysis (99 center dot 99%). Ent. faecium HZ was sensitive to clinically important antibiotics such as vancomycin, and did not have gelatinase and haemolysis activities. Enterocin HZ, a bacteriocin from Ent. faecium HZ, was sensitive to papain and tyripsin, but resistant to pepsin, lipase, catalase, alpha-amylase, organic solvents, detergents, ss-mercaptoethanol, and heat treatment (90 degrees C/30min). It was biologically active at pH 2 center dot 0-9 center dot 0 and synthesised at the highest level in MRS or M17 broth at 32 or 37 degrees C with an inoculum amount of 0 center dot 1-0 center dot 5% and an initial pH of 6 center dot 0-7 center dot 0. Enterocin HZ production reached maximum level at middle and late logarithmic phase and its molecular weight was similar to 4 center dot 5kDa. It was active against some Gram-positive foodborne bacteria. Ent. faecium HZ or its bacteriocin enterocin HZ is a good candidate to be studied as a food biopreservative since enterocin HZ showed strong bactericidal activity against Listeria monocytogenes in UHT milk and also Ent. faecium HZ grew very well in milk and produced enterocin HZ at maximum level.
dc.description.sponsorshipTurkish Republic Prime Ministry, The State Planning Organization [2002K120270]
dc.description.sponsorshipThis research was partially supported by Turkish Republic Prime Ministry, The State Planning Organization (Project no 2002K120270).
dc.identifier.doi10.1017/S0022029914000016
dc.identifier.endpage172
dc.identifier.issn0022-0299
dc.identifier.issn1469-7629
dc.identifier.issue2
dc.identifier.pmid24559899
dc.identifier.scopus2-s2.0-84898820304
dc.identifier.scopusqualityQ2
dc.identifier.startpage164
dc.identifier.urihttps://dx.doi.org/10.1017/S0022029914000016
dc.identifier.urihttps://hdl.handle.net/11480/4171
dc.identifier.volume81
dc.identifier.wosWOS:000334288700005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherCAMBRIDGE UNIV PRESS
dc.relation.ispartofJOURNAL OF DAIRY RESEARCH
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBacteriocin
dc.subjectEnterococcus faecium
dc.subjectenterocin HZ
dc.titleEnterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese
dc.typeArticle

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