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- MakaleAçık Erişim2025Scopus SJRQ1Genotypic and Technological Characterization of Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Sucuk: A Preliminary Screening of Potential Starter Cultures
Kaya, Mükerrem; Sayın, Bilge; Topçu, Kübra Çinar; Karadayı, Mehmet; Kamiloğlu, Aybike; Güllüce, Medine; Kaban, Güzin
This study aimed to characterize lactic acid bacteria (LAB) and coagulase-negative staphylococci (CoNS) isolated from traditionally produced sucuk for their potential use in starter culture development and food safety applications in fermented meat products. A total of 145 isolates (95 LAB and 50 CoNS) were analyzed through genetic identification, phylogenetic analysis, and assessments of technological properties. Antagonistic activity against Listeria monocytogenes and Staphylococcus aureus was also evaluated, along with antibiotic sensitivity. Among LAB, Lactiplantibacillus plantarum was the most prevalent species (60 isolates), while Staphylococcus xylosus was the predominant CoNS species (24 isolates). The isolates exhibited diverse technological properties and varying levels of antagonistic activity against the tested pathogens. Antibiotic sensitivity tests indicated that 15 selected isolates were negative for antibiotic resistance genes. Overall, this comprehensive characterization provides valuable insights for the development of starter cultures and for enhancing food safety in fermented meat products.
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İncele - MakaleAçık Erişim2021Scopus SJRQ3Virulence Factors, Antibiotic Resistance, And Antimicrobial Activity Of Enterococcus Spp. Isolated From Different Sources In Algeria
Houicher, Abderrahmane; Alkay, Zuhal; Bourahla, Mahdi; Dertli, Enes
This study aimed to isolate and identify different Enterococcus spp. from diverse sources including dromedary raw milk, rhizospheric soil and natural saline water samples and to determine their antimicrobial activities and safety aspects. From these sources, distinct strains of E. faecium, E. durans, E. hirae, and E. gallinarum species were detected. No virulence factors were observed for six Enterococcus strains while none of the tested Enterococci harboured the genes encoding cytolysin and aggregation substance. All tested strains showed a high sensitivity to many antibiotics, particularly vancomycin, and exhibited a remarkable antagonist activity toward Salmonella typhimurium, Fusarium graminearum and Penicillium expansum. PCR testing of enterocins revealed the co-presence of entA and entB among all tested Enterococci. No hemolytic reaction was also detected in Enterococci isolates, except for six strains. Based on these findings, potential candidates for use as biocontrol agents or probiotic starters were selected for further studies.
AtıfScopus4WoS3OpenAlex5İncele - MakaleYalnız künye2017Scopus SJRQ1Characterization of functional properties of Enterococcus spp. isolated from Turkish white cheese
İspirli, Hümeyra; Demirbaş, Fatmanur; Dertli, Enes
Enterococcus species was isolated from Turkish white cheese and genotypic characterization of these isolates revealed the presence of 12 distinct strains belonging to 5 different species: Enterococcus faecium, E. faecalis, E. durans, E. gallinarum and E. italicus. All strains showed good survival ability under bile salt conditions. The antibiotic resistance of these strains was low but two strains showed high levels of resistance including resistance to vancomycin. PCR detection of virulence determinant in these isolates revealed that cheese isolate enterococci contained virulence genes common in gut and food originated enterococci and importantly two strains harboured cylB gene related to cytolysin metabolism. No complete hemolytic activity was observed for Enterococcus strains but partial hemolytic activity was observed 8 out of 12 strains. Additionally, all strains showed important levels of antimicrobial activity against food-borne pathogens and PCR screening of genes encoding enterocin A and B indicated the presence of enterocin B gene in all tested strains. The antimicrobial activities of the tested strains were lost after proteolytic enzyme treatments but no alteration was observed at different pHs and after heat treatments. In summary, this study reflected characteristics of Enterococcus strains presented in Turkish white cheese in terms of functional and safety perspectives.
AtıfScopus56WoS55OpenAlex68İncele - MakaleAçık Erişim2015Scopus SJRQ2Characterization of functional properties of enterococcus faecium strains isolated from human gut
İspirli, Humeyra; Demirbaş, Fatmanur; Dertli, Enes
The aim of this work was to characterize the functional properties of Enterococcus faecium strains identified after isolation from human faeces. Of these isolates, strain R13 showed the best resistance to low pH, bile salts, and survival in the simulated in vitro digestion assay, and demonstrated an important level of adhesion to hexadecane as a potential probiotic candidate. Analysis of the antibiotic resistance of E. faecium strains indicated that in general these isolates were sensitive to the tested antibiotics and no strain appeared to be resistant to vancomycin. Examination of the virulence determinants for E. faecium strains demonstrated that all strains contained the virulence genes common in gut-and food-originated enterococci, and strain R13 harboured the lowest number of virulence genes. Additionally, no strain contained the genes related to cytolysin metabolism and showed hemolytic activity. The antimicrobial role of E. faecium strains was tested against several pathogens, in which different levels of inhibitory effects were observed, and strain R13 was inhibitory to all tested pathogens. PCR screening of genes encoding enterocin A and B indicated the presence of these genes in E. faecium strains. Preliminary characterization of bacteriocins revealed that their activity was lost after proteolytic enzyme treatments, but no alteration in antimicrobial activity was observed at different pHs (3.5 to 9.5) and after heat treatments. In conclusion, this study revealed the functional characteristics of E. faecium R13 as a gut isolate, and this strain could be developed as a new probiotic after further tests.
AtıfScopus41WoS37OpenAlex42İncele