Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine


Dundar H.

Probiotics and Antimicrobial Proteins, cilt.8, sa.3, ss.150-160, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1007/s12602-016-9222-1
  • Dergi Adı: Probiotics and Antimicrobial Proteins
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.150-160
  • Anahtar Kelimeler: Enterococcus faecium, Wine, Malolactic fermentation, Wine spoilage, Bacteriocin purification, LACTIC-ACID BACTERIA, OENOCOCCUS-OENI, PEDIOCIN PA-1, PEDIOCOCCUS-ACIDILACTICI, GENETIC-CHARACTERIZATION, ANTIMICROBIAL ACTIVITY, MULTIPLE BACTERIOCINS, LACTOCOCCUS-LACTIS, PURIFICATION, ENTEROCINS
  • Gazi Üniversitesi Adresli: Hayır

Özet

© 2016, Springer Science+Business Media New York.A total of 145 lactic acid bacteria isolated from a variety of Turkish red wines during malolactic fermentation were screened to find bacteriocin-producing strains. Among them, 14 isolates of Enterococcus faecium were identified to produce bacteriocins. PCR screening revealed that some isolates harbored entA and entB genes while some harbored entA, entB and entP genes. An isolate designated as Ent. faecium H46 was selected to characterize its bacteriocins. The bacteriocins were purified to homogeneity from culture supernatant by Amberlite XAD-16, cation-exchange and reverse-phase chromatography. MALDI-TOF mass spectrometry analysis identified the bacteriocins as enterocin A and enterocin B. The presence of Ent. faecium is noteworthy since it is not associated with wine fermentation. However, it has been reported as an important wine spoilage organism due to its potential to produce tyramine. Although species of Enterococcus is not known as wine bacteria, contamination by Ent. faecium may arise from grapes or wineries equipments used for wine production.