@article{article_543426, title={Antibacterial activity of partially purified enterocins from foodborne and clinical enterococci against some pathogenic bacteria}, journal={Ankara Üniversitesi Veteriner Fakültesi Dergisi}, volume={66}, pages={373–378}, year={2019}, DOI={10.33988/auvfd.543426}, author={Erginkaya, Zerrin and Uludağ, Hatice and Ünal Turhan, Emel}, keywords={Antibacterial,bacteriocin,enterocin,enterococci}, abstract={<span lang="en-us" style="font-size:9pt;font-family:’Times New Roman’, serif;" xml:lang="en-us">The purpose of the
present research was to obtain enterocins from bacteriocinogenic enterococci ( <i>Enterococcus faecalis </i> and <i>Enterococcus faecium </i>) in clinical and
food sources, and to determine antibacterial activity of these enterocins
against pathogenic bacteria including <i>Escherichia
coli, Staphylococcus aureus, Bacillus cereus </i> and <i>Salmonella </i>Enteritidis. Enterocins were partially purified with
ammonium sulfate precipitation from <i>E.
faecium </i> and <i>E. faecalis. </i> After
purification, the antimicrobial activity of enterocin was tested on Mueller
Hinton Agar by disk diffusion assay. The 13, 8, 4 and 1 of 20 bacteriocins
obtained by <i>Enterococcus </i>strain
showed antimicrobial effect against <i>S. </i>Enteritidis, <i>B. cereus </i>, <i>E. coli </i> and <i>S. aureus </i>,
respectively. One of food origin <i>Enterococcus </i>
( <i>E. faecium </i>) exhibited the
antimicrobial effect on all of the pathogen microorganisms used in our study.
Enterocins from food and clinical isolates were very effective against <i>Salmonella </i>Enteritidis <i>. </i> The most active enterocins were
produced by enterococci isolates from Hatay cow cheese due to their
antibacterial spectrum on pathogenic bacteria used in this study. This study
concluded the importance of investigating clinical enterococci besides
foodborne enterococci to benefit from antibacterial properties. </span> <br />}, number={4}, publisher={Ankara University}