Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products
The present study focused on probiotic characterization and safety evaluation of Enterococcus isolates from different artisanal dairy products. All the isolates exhibited inhibitory activity against several food spoilage bacteria and food-borne pathogens, including Shigella flexneri, Staphylococcus...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2019-02-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2019.00300/full |
| _version_ | 1818198811688828928 |
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| author | Yousef Nami Reza Vaseghi Bakhshayesh Hossein Mohammadzadeh Jalaly Hajie Lotfi Solat Eslami Solat Eslami Mohammad Amin Hejazi |
| author_facet | Yousef Nami Reza Vaseghi Bakhshayesh Hossein Mohammadzadeh Jalaly Hajie Lotfi Solat Eslami Solat Eslami Mohammad Amin Hejazi |
| author_sort | Yousef Nami |
| collection | DOAJ |
| description | The present study focused on probiotic characterization and safety evaluation of Enterococcus isolates from different artisanal dairy products. All the isolates exhibited inhibitory activity against several food spoilage bacteria and food-borne pathogens, including Shigella flexneri, Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica, Klebsiella pneumoniae, Escherichia coli, and Bacillus subtilis. The PCR results indicated the presence of at least one enterocin structural gene in all the tested strains. The Enterococcus isolates were further evaluated regarding their safety properties and functional features. The isolates were susceptible to vancomycin, gentamycin, and chloramphenicol. The results of PCR amplification revealed that all the tested isolates harbored none of the tested virulence genes except E. faecalis (ES9), which showed the presence of esp gene. The Enterococcus isolates showed cholesterol lowering properties. The selected isolates showed a high tolerance to low pH, and toward bile salts. They also demonstrated hydrophobicity activity, auto-aggregation, and adhesion ability to the human intestinal Caco-2 cell line. These properties may contribute the bacteria colonizing the gut. This study revealed that the Enterococcus isolates, especially E. durans ES11, ES20 and ES32, might be excellent candidates for production of functional foods to promote health benefits. |
| first_indexed | 2024-12-12T02:11:48Z |
| format | Article |
| id | doaj.art-5e9fda89f55046d7b10fa5a5639b0cc3 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T02:11:48Z |
| publishDate | 2019-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-5e9fda89f55046d7b10fa5a5639b0cc32022-12-22T00:41:53ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2019-02-011010.3389/fmicb.2019.00300426946Probiotic Properties of Enterococcus Isolated From Artisanal Dairy ProductsYousef Nami0Reza Vaseghi Bakhshayesh1Hossein Mohammadzadeh Jalaly2Hajie Lotfi3Solat Eslami4Solat Eslami5Mohammad Amin Hejazi6Department of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute, Education and Extension Organization (AREEO), Tabriz, IranDepartment of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute, Education and Extension Organization (AREEO), Tabriz, IranDepartment of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute, Education and Extension Organization (AREEO), Tabriz, IranDepartment of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute, Education and Extension Organization (AREEO), Tabriz, IranDepartment of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute, Education and Extension Organization (AREEO), Tabriz, IranDietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, IranDepartment of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute, Education and Extension Organization (AREEO), Tabriz, IranThe present study focused on probiotic characterization and safety evaluation of Enterococcus isolates from different artisanal dairy products. All the isolates exhibited inhibitory activity against several food spoilage bacteria and food-borne pathogens, including Shigella flexneri, Staphylococcus aureus, Listeria monocytogenes, Yersinia enterocolitica, Klebsiella pneumoniae, Escherichia coli, and Bacillus subtilis. The PCR results indicated the presence of at least one enterocin structural gene in all the tested strains. The Enterococcus isolates were further evaluated regarding their safety properties and functional features. The isolates were susceptible to vancomycin, gentamycin, and chloramphenicol. The results of PCR amplification revealed that all the tested isolates harbored none of the tested virulence genes except E. faecalis (ES9), which showed the presence of esp gene. The Enterococcus isolates showed cholesterol lowering properties. The selected isolates showed a high tolerance to low pH, and toward bile salts. They also demonstrated hydrophobicity activity, auto-aggregation, and adhesion ability to the human intestinal Caco-2 cell line. These properties may contribute the bacteria colonizing the gut. This study revealed that the Enterococcus isolates, especially E. durans ES11, ES20 and ES32, might be excellent candidates for production of functional foods to promote health benefits.https://www.frontiersin.org/article/10.3389/fmicb.2019.00300/fullEnterococcusprobiotic propertiesdairy productslow cholesterolantimicrobial activitysafety evaluation |
| spellingShingle | Yousef Nami Reza Vaseghi Bakhshayesh Hossein Mohammadzadeh Jalaly Hajie Lotfi Solat Eslami Solat Eslami Mohammad Amin Hejazi Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products Frontiers in Microbiology Enterococcus probiotic properties dairy products low cholesterol antimicrobial activity safety evaluation |
| title | Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products |
| title_full | Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products |
| title_fullStr | Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products |
| title_full_unstemmed | Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products |
| title_short | Probiotic Properties of Enterococcus Isolated From Artisanal Dairy Products |
| title_sort | probiotic properties of enterococcus isolated from artisanal dairy products |
| topic | Enterococcus probiotic properties dairy products low cholesterol antimicrobial activity safety evaluation |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2019.00300/full |
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