Antibacterial activity of partially purified enterocins from foodborne and clinical enterococci against some pathogenic bacteria

Abstract

The purpose of the present research was to obtain enterocins from bacteriocinogenic enterococci (Enterococcus faecalis and Enterococcus faecium) in clinical and food sources, and to determine antibacterial activity of these enterocins against pathogenic bacteria including Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella Enteritidis. Enterocins were partially purified with ammonium sulfate precipitation from E. faecium and E. faecalis. 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 Enterococcus strain showed antimicrobial effect against S. Enteritidis, B. cereus, E. coli and S. aureus, respectively. One of food origin Enterococcus (E. faecium) exhibited the antimicrobial effect on all of the pathogen microorganisms used in our study. Enterocins from food and clinical isolates were very effective against Salmonella Enteritidis. 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.

Keywords

• Antibacterial,bacteriocin,enterocin,enterococci

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