CHARACTERIZATION OF A BACTERIOCIN FROM ENTEROCOCCUS MUNDTII DK12 OF RAW GOAT MILK ORIGIN

Abstract

This study focused on the partial characterization of the antimicrobial substance synthesized by Enterococcus mundtii DK12 strain, isolated from raw goat milk. The antimicrobial substance exhibited strong inhibitory activity against vancomycin-resistant Enterococcus species, as well as major foodborne pathogens, including Listeria monocytogenes and Staphylococcus aureus. Identification of the bacteriocin-producing strain was confirmed through 16S rDNA gene sequence homology analysis. The bacteriocin demonstrated high stability over a pH range of 2.0 to 8.0 and retained its activity following heat treatment at 100°C for 5 min. PCR analyses showed that the strain harbored only the munKS gene. The results indicated that bacteriocin production follows primary metabolite kinetics and exerts a bacteriostatic effect against the vancomycin-resistant E. faecium ATCC 51559 strain. In future studies, it would be beneficial to evaluate the risk profile of the E. mundtii DK12 strain and to investigate its potential application as a protective culture in food systems.

Keywords

• Bacteriocin
• Enterococcus mundtii
• enterocin genes
• raw milk

ÇİĞ KEÇİ SÜTÜ KÖKENLİ ENTEROCOCCUS MUNDTII DK12’DEN ELDE EDİLEN BAKTERİYOSİNİN KARAKTERİZASYONU

Abstract

Bu çalışma, çiğ keçi sütünden izole edilen Enterococcus mundtii DK12 suşu tarafından sentezlenen antimikrobiyal maddenin kısmi karakterizasyonuna odaklanmıştır. Antimikrobiyal madde, vankomisin dirençli Enterococcus türleri ile Listeria monocytogenes ve Staphylococcus aureus gibi önemli gıda kaynaklı patojenlere karşı güçlü inhibitör etki göstermiştir. Bakteriyosin üreten suşun tanımlanması, 16S rDNA gen dizi benzerliğine dayanılarak gerçekleştirilmiştir. Bakteriyosin, 2.0 ile 8.0 arasındaki pH değerlerinde yüksek stabilite göstermiş ve 100 °C’de 5 dakikalık ısıl işlem sonrasında etkinliğini korumuştur. PCR analizleri, suşun yalnızca munKS genine sahip olduğunu göstermiştir. Elde edilen bulgular, bakteriyosin üretiminin primer metabolit kinetiği izlediğini ve vankomisine dirençli E. faecium ATCC 51559 suşuna karşı bakteriostatik etki gösterdiğini ortaya koymuştur. Gelecekte yapılacak çalışmalarla, E. mundtii DK12 suşunun risk profilinin değerlendirilmesinin ve gıda sistemlerinde koruyucu kültür olarak potansiyel kullanımının araştırılmasının faydalı olacağı düşünülmektedir.

Keywords

• Bakteriyosin
• Enterococcus mundtii
• enterosin genleri
• çiğ süt

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