Çiğ balık örneklerinden izole edilen Enterococcus faecium ve Enterococcus faecalis suşlarının gıda güvenliği yönünden bazı özelliklerinin değerlendirilmesi

Abstract

Amaç: Bu çalışmada çiğ balık örneklerinden izole edilen Enterococcus faecium ve E. faecalis carrying the antibiotic resistance and virulence genes of suşlarının antibiyotik direnç ve virülans genleri taşıma Enterococcus faecium and E. faecalis strains isolated yönünden değerlendirilmesi ve antibakteriyel aktivite potansiyellerinin araştırılması amaçlanmıştır.Yöntem: Sardalye, istavrit, barbun ve hamsi örneklerinden Kanamisin Azid Eskülin agar besiyeri kullanılarak izole edilip Gram boyama, katalaz testi, eskulin hidrolizi, pH 9,6 ve %40’lık safra tuzu ortamında üreme, 10ºC ve 45ºC’de üreme testleri ile cins düzeyinde, API 20 Strep biyokimyasal test kiti ile de tür düzeyinde tanımlanan 33 adet izolatın antibiyotik streptomisin, kloramfenikol, eritromisin, tetrasiklin, gentamisin ve vankomisin direnç özellikleri disk difüzyon yöntemiyle ve virülans gen agg2, gelE, of 33 enterococcal strains were evaluated by using disk cylA, cylB, cylM taşıma durumları ise polimeraz zincir diffusion method. PCR were performed for evaluate reaksiyonu ile araştırılmıştır. İzolatların referans test bakterilerine Staphylococcus aureus ATCC 6538, E. coli ATCC 25922, Listeria monocytogenes ATCC 7644, L. innocua ATCC 33090, E. faecalis NCIMB 700584, E. faecium M74 karşı antibakteriyel aktivite potansiyelleri faecium M74 of the isolates were evaluated by using the agar drop methode.Results: All E. faecalis and E. faecium isolates were resistant to streptomycin, whereas 30 90.9% isolates to gentamycin and 14 42.4% isolates to vancomycin were found high level resistant. For erythromycin 32 96.7% of isolates showed intermediate level of resistancy. Other tested antibiotics, chloramphenicol and tetracycline, were found mostly susceptible, 26 78.8% and 30 90.9% isolates respectively. Multiple antibiotic resistance was also observed in isolates. In addition, gelE and agg2 genes related to pathogenic function were found in some isolates and ß-hemolytic activity was detected in 4 of isolates. However, there is a potential for significant antibacterial activity against test bacteria including S. aureus and L. monocytogenes in some of the isolates.Conclusion: It is thought that E. faecium and E. faecalis isolates may carry a risk for food safety and public health due to antibiotic resistance and virulence gene transmission, but they also have potential for antimicrobial activity in isolates and all these properties should be evaluated on strain specific

Keywords

• Enterococcus, su ürünü, antibakteriyel aktivite, virülans faktör, antibiyotik direnci

Evaluation of some food safety-related characteristics of Enterococcus faecium and Enterococcus faecalis strains isolated from raw fish samples

Abstract

Objective: The aim of this study was to evaluate faecium M74 of the isolates were evaluated by using the agar drop methode.Results: All E. faecalis and E. faecium isolates were resistant to streptomycin, whereas 30 90.9% isolates to gentamycin and 14 42.4% isolates to vancomycin were found high level resistant. For erythromycin 32 96.7% of isolates showed intermediate level of resistancy. Other tested antibiotics, chloramphenicol and tetracycline, were found mostly susceptible, 26 78.8% and 30 90.9% isolates respectively. Multiple antibiotic resistance was also observed in isolates. In addition, gelE and agg2 genes related to pathogenic function were found in some isolates and ß-hemolytic activity was detected in 4 of isolates. However, there is a potential for significant antibacterial activity against test bacteria including S. aureus and L. monocytogenes in some of the isolates.Conclusion: It is thought that E. faecium and E. faecalis isolates may carry a risk for food safety and public health due to antibiotic resistance and virulence gene transmission, but they also have potential for antimicrobial activity in isolates and all these properties should be evaluated on strain specific

Keywords

• Enterococcus, seafood, antibacterial activity, virulence factor, antibiotic resistance

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