BibTex RIS Kaynak Göster

The Properties of Enterococcus faecium and Enterococcus faecalis as a Starter and Probiotic Cultures (Turkish with English Abstract)

Yıl 2007, Cilt: 32 Sayı: 3, 137 - 142, 01.06.2007

Zerrin Erginkaya Naci Erhan Yurdakul Ayşegül Karakaş

Öz

In addition to perfecting functions in some foods, Enterococcusfaecium and Enterococcusfaecalis are used as starter culture with other lactic acid bacteria while fermenting and ripening some milk and meat products due to their lipolitic and esterolitic, using citrat to synthesis volatile and aromatic compounds. Using Enterococcusas starter culture or as probiotic in food production is questionable. Some researchers do not want Enterococcus type bacteria to be used in food production since they are still not GRAS (Generally Recognized As Safe). Isolating some strains from food causes concern that antibiotic resistance might get into the food chain. Also, those strains might cause other bacterium in the intestinal floras to gain antibiotic resistance.

Anahtar Kelimeler

Enterococcusfaecium Enterococcusfeacalis probotic starter    

Kaynakça

  • Holzopfel WH, Schillinger U. 2002. Introduction to Pre-and Probiotics. Food Research Int., 35: 109-116.
  • Kaur IP, Chopra K, Saini A. 2001. Probiotics: Potential Pharmaceutical Applications. Euro. J. Pharma. Sci., 15: 1-9.
  • Fuller R. 1989. Probiotics in Man and Animals. J.Applied Bacteriology, 66: 365-378.
  • Franz CMAP, Holzapfel WH, Stiles ME. 1999. Enterococci at the Crossroads of Food Safety. Int. J. of Food Microbiol., 47: 1-24.
  • Vuyst LD, Moreno MR, Revets H. 2003. Screening for Enterocins and Detection of Hemolysin and Vancomycin Resistance in Enterococci of Different origins. Int. J. of Food Microbiol., 84: 299-318.
  • Franz CMAP, Stiles ME, Schleifer KH, Holzappel WH. 2003. Enterococci in Foods- A Coundrum for Food Safety. International Journal of Food Microbiology.,88(2-3):105-122
  • Klein G. 2003. Taxonomy, Ecology and Antibiotic Resistance of Enterococci From Food and Gastro-Intestinal Tract. International Journal of Food Microbiology, 88(2-3):123-131
  • Hayaloglu AA, Erginkaya Z. 2001. Gida Endüstrisinde Kullanilan Laktik asit Bakterileri, Bizim Büro Basimevi, 26s.
  • Domig KJ, Mayer HK, Kneifel W. 2003. Methods Used for the isolation, Enumeration, Characterisation and identification of Enterococcus spp.: 1. Media for isolation and Enumeration. International Journal of Food Microbiology., 88(2-3):147164
  • Giraffa G, Olivari AM, Nevianie E. 2000. Isolation of Vancomycin-Resistant Enterecoccus faecium From Italian Cheeses
  • Hugas M, Garria M, Aymerich MT. 2003. Functionality of Enterococci in Meat Products. International Journal of Food Microbiology., 88(2-3):223-233
  • Birollo GA, Reinheimer JA, Vinderola CG. 2001. Enterococci vs non- lactic Acid Microflora as Hygiene Indicators for Sweetened Yoghurt. Food Microbiology,18, 597-604
  • Giraffa G. 2002. Enterococci from Foods. FEMS Microbiology Reviews, 26,(2):163-171
  • Giraffa G, 2003. Functionality of Enterococci in Dairy Products. International Journal of Food Microbiology, 88 (2-3):215222
  • Marekova M, Laukova A, Devuyst L, Skaugen M, Nes IF. 2002. Partial Characterization of Bacteriocins Produced by Enviromental Strain Enterococcus faecium EK13. J Appl Microbiol. 2003,94(3):523-30.
  • Kühn I, Iversen A, Möllby R. 2003. The Phene-Plate System for Studies of Diversity of Enterococcal Populations From The Food Chain and The Enviroment. Int J Food Microbiol.,1,88(2-3),189-196.
  • Leroy F, Moreno MRF, De Vuyst L. 2003. Enterecoccus faecium RZS C5, An Interesting Bacteriocin Producer to Be Used As A Co-culture in Food Fermentation. Int. J. Food Microbiol. 88:235-240.
  • Axelsson LT. 1993. Lactic Acid Bacteria: Classification and Physicology. Alinmifltir, Salminen S, Wright AV. Lactic Acid Bacteria, Marcel Dekker Inc., 442s.
  • Audisio MC, Oliver G, Apella MC. 2000. Effect of Different Complex Carbon Sources on Growth and Bacteriocin Synthesis of Enterococcus faecium. International Journal of Food Microbiology, 63(3):235-241
  • Rinkinen M, Jalava K, Westemarck E, Salminen S, Ouwehand AC. 2002. Interaction Between Probiotic Lactic Acid Bacteria and Canine Enteric Pathogens: A Risk Factor for Intestinal Enterecoccus faecium Colonization? Vet Microbiol. 2003 Mar 20,92(1-2):111-9.
  • Anon 2003. http://cbc.umn.edu/ResearchProject/AGAC/Pub-faecium
  • Saavedra L, Taranto MP, Sesma F, Valdez GF. 2003. Homemade Traditional Cheeses for The Isolation of Probiotic Enterecoccus faecium Strains. Int. J. Food Microbiol. 88:241-245.
  • Klein G, Pack A, Bonaparte C, Reuter G. 1998. Taxonomy and Physiology of Probiotic Lactic Acid Bacteria. International Journal of Food Microbiology, 41(2):103-125
  • Sarantinopoulus P, Leroy F, Leantopoulou E, Georgalaki MD, Kalantzopoulos G, Tsakalidou E, Vuyst LD. 2001. Bacteriocin Production by Enterecoccus faecium FAIR-E 198 in View of Its Application as Adjunct Starter in Greek Feta Cheese Making. International Journal of Food Microbiology, 72, 125-136.
  • Ross PR, Morgan S, Hill C. 2002. Preservation and Fermentation: Past, Present and Future. International Journal of Food Microbiology, 79(1-2):3-16
  • Vancanneyt M, Lombardi A, Andrighetto C, Knijff E, Torriani S, Bjorkroth KJ, Franz CMAP, Moreno MRF, Revets H, Vuyst LD, Swings J, Kersters K, Dellaglio F, Holzopfel, WH. 2002. Intraspecies Genomic Groups in Enterococcus faecium and Their Correlation with Origin and Pathogenicity.
  • Tracy J, Eaton TJ, Gasson MJ. 2002. A Variant Enterococcal Surface Protein Espfm in Enterecoccus faecium, Distibution Among Food, Commensal, Medical and Enviromental Isolates. FEMS Microbiology Letters., 216(2):269-275
  • Anon 2003. http://www.injuryboard.com/view.cfm/ID=554
  • Vuyst LD, Moreno MR, Revets H. 2002. Screening for Enterocins and Detection of Hemolysin and Vancomycin Resistance in Enterococci of Different Origins.
  • Callewaert R, Hugas M, Vuyst LD. 2000. Competitivenes and Bacteriocin Production of Enterecocci in The Production of Spanish-Style Dry Fermented Sausages. International Journal of Food Microbiology 57 (1-2), 33-42.
  • Anon 2003. http://pathogenomics.ach.umn.edu/efaecium-index.htm
  • Yoruk MA, Gul M, Hayirli A, Macit M. 2004. The Effects of Supplementation of Humate and Probiotic on Egg Production and Quality Parameters During the Late Laying Period in Hens. Pult Sci. Jan, 83(1): 84-8
  • Strompfova V, Laukova A, Quwehand AC. 2004. Lactobacilli and Enterococci-Potantiel Probiotics for Dogs. Folia Microbiol (Praha)., 49(2):203-7.
  • Decroos K, Vercauteren T, Werqu›n G, Verstraete W. 2004. Repression of Clostridium Population in Young Broiler Chickens After Asministration of a Probiotic Mixture. Commun Agric Appl. Biol. Sci., 69(1):5-13.
  • Zhao HY, Wang HJ, Lu Z, Xu SZ. 2004. Intestinal Microflora in patients with Liver Cirrhosis. Chin J. Dig. Dis., 5(2):64-7.
  • Butaye P, Van Damme K, Devr›ese LA, Van Damme L, Baele M, Lauwers S, Haesebrouck F. 2000. In Vitro Susceptibility of Enterecoccus faecium Isolated From Food to Growth Promoting and Therapeutic Antibiotics. International Journal of Food Microbiology, 54(3), 181-187
  • Foulquie Moreno MR, Sarantinopoulos P, Tsakalidou E, De Vuyst L. 2006. The Role and Application of Enterococci in Food and Health. International Journal of Food Microbiology, 106:1-24

Enterococcus faecium ve Enterococcus faecalis 'in Starter ve Probiyotik Kültür Özellikleri

Yıl 2007, Cilt: 32 Sayı: 3, 137 - 142, 01.06.2007

Zerrin Erginkaya Naci Erhan Yurdakul Ayşegül Karakaş

Öz

ÖzetEnterococcus faecium ve Enterococcus faecalis bazı gıdalarda organoleptik özellikleri iyileştirmenin yanı sıra lipolitik ve esterolitik aktivite, sitrattan yararlanma ile uçucu aromatik bileşikleri sentezleme gibi özellikleri nedeniyle bazı fermente süt ve et ürünlerinin olgunlaştırılması sırasında diğer laktik asit bakterileri ile birlikte starter kültür olarak kullanılmaktadır. Günümüzde Enterococcus 'ların gıda üretiminde starter kültür ve/veya probiyotik olarak kullanılmaları sorgulanmaktadır. Bazı araştırmacılar Enterococcus cinsi bakterilerin halen GRAS (Generally Recognized As Safe) olarak kabul edilmemiş olmasından dolayı gıda üretiminde kullanılmalarını istememektedir. Antibiyotiğe dirençli bazı suşlarının gıdalardan izole edilmesi, antibiyotik direncin gıda zincirine girebileceği endişesini doğurmaktadır. Ayrıca bu suşların gıda yoluyla insan bağırsak florasında bulunan diğer bakterilerin antibiyotik direnci kazanmasına yol açabileceği düşünülmektedir.

Anahtar Kelimeler

Enterococcus faecium Enterococcus feacalis probiyotik starter

Kaynakça

  • Holzopfel WH, Schillinger U. 2002. Introduction to Pre-and Probiotics. Food Research Int., 35: 109-116.
  • Kaur IP, Chopra K, Saini A. 2001. Probiotics: Potential Pharmaceutical Applications. Euro. J. Pharma. Sci., 15: 1-9.
  • Fuller R. 1989. Probiotics in Man and Animals. J.Applied Bacteriology, 66: 365-378.
  • Franz CMAP, Holzapfel WH, Stiles ME. 1999. Enterococci at the Crossroads of Food Safety. Int. J. of Food Microbiol., 47: 1-24.
  • Vuyst LD, Moreno MR, Revets H. 2003. Screening for Enterocins and Detection of Hemolysin and Vancomycin Resistance in Enterococci of Different origins. Int. J. of Food Microbiol., 84: 299-318.
  • Franz CMAP, Stiles ME, Schleifer KH, Holzappel WH. 2003. Enterococci in Foods- A Coundrum for Food Safety. International Journal of Food Microbiology.,88(2-3):105-122
  • Klein G. 2003. Taxonomy, Ecology and Antibiotic Resistance of Enterococci From Food and Gastro-Intestinal Tract. International Journal of Food Microbiology, 88(2-3):123-131
  • Hayaloglu AA, Erginkaya Z. 2001. Gida Endüstrisinde Kullanilan Laktik asit Bakterileri, Bizim Büro Basimevi, 26s.
  • Domig KJ, Mayer HK, Kneifel W. 2003. Methods Used for the isolation, Enumeration, Characterisation and identification of Enterococcus spp.: 1. Media for isolation and Enumeration. International Journal of Food Microbiology., 88(2-3):147164
  • Giraffa G, Olivari AM, Nevianie E. 2000. Isolation of Vancomycin-Resistant Enterecoccus faecium From Italian Cheeses
  • Hugas M, Garria M, Aymerich MT. 2003. Functionality of Enterococci in Meat Products. International Journal of Food Microbiology., 88(2-3):223-233
  • Birollo GA, Reinheimer JA, Vinderola CG. 2001. Enterococci vs non- lactic Acid Microflora as Hygiene Indicators for Sweetened Yoghurt. Food Microbiology,18, 597-604
  • Giraffa G. 2002. Enterococci from Foods. FEMS Microbiology Reviews, 26,(2):163-171
  • Giraffa G, 2003. Functionality of Enterococci in Dairy Products. International Journal of Food Microbiology, 88 (2-3):215222
  • Marekova M, Laukova A, Devuyst L, Skaugen M, Nes IF. 2002. Partial Characterization of Bacteriocins Produced by Enviromental Strain Enterococcus faecium EK13. J Appl Microbiol. 2003,94(3):523-30.
  • Kühn I, Iversen A, Möllby R. 2003. The Phene-Plate System for Studies of Diversity of Enterococcal Populations From The Food Chain and The Enviroment. Int J Food Microbiol.,1,88(2-3),189-196.
  • Leroy F, Moreno MRF, De Vuyst L. 2003. Enterecoccus faecium RZS C5, An Interesting Bacteriocin Producer to Be Used As A Co-culture in Food Fermentation. Int. J. Food Microbiol. 88:235-240.
  • Axelsson LT. 1993. Lactic Acid Bacteria: Classification and Physicology. Alinmifltir, Salminen S, Wright AV. Lactic Acid Bacteria, Marcel Dekker Inc., 442s.
  • Audisio MC, Oliver G, Apella MC. 2000. Effect of Different Complex Carbon Sources on Growth and Bacteriocin Synthesis of Enterococcus faecium. International Journal of Food Microbiology, 63(3):235-241
  • Rinkinen M, Jalava K, Westemarck E, Salminen S, Ouwehand AC. 2002. Interaction Between Probiotic Lactic Acid Bacteria and Canine Enteric Pathogens: A Risk Factor for Intestinal Enterecoccus faecium Colonization? Vet Microbiol. 2003 Mar 20,92(1-2):111-9.
  • Anon 2003. http://cbc.umn.edu/ResearchProject/AGAC/Pub-faecium
  • Saavedra L, Taranto MP, Sesma F, Valdez GF. 2003. Homemade Traditional Cheeses for The Isolation of Probiotic Enterecoccus faecium Strains. Int. J. Food Microbiol. 88:241-245.
  • Klein G, Pack A, Bonaparte C, Reuter G. 1998. Taxonomy and Physiology of Probiotic Lactic Acid Bacteria. International Journal of Food Microbiology, 41(2):103-125
  • Sarantinopoulus P, Leroy F, Leantopoulou E, Georgalaki MD, Kalantzopoulos G, Tsakalidou E, Vuyst LD. 2001. Bacteriocin Production by Enterecoccus faecium FAIR-E 198 in View of Its Application as Adjunct Starter in Greek Feta Cheese Making. International Journal of Food Microbiology, 72, 125-136.
  • Ross PR, Morgan S, Hill C. 2002. Preservation and Fermentation: Past, Present and Future. International Journal of Food Microbiology, 79(1-2):3-16
  • Vancanneyt M, Lombardi A, Andrighetto C, Knijff E, Torriani S, Bjorkroth KJ, Franz CMAP, Moreno MRF, Revets H, Vuyst LD, Swings J, Kersters K, Dellaglio F, Holzopfel, WH. 2002. Intraspecies Genomic Groups in Enterococcus faecium and Their Correlation with Origin and Pathogenicity.
  • Tracy J, Eaton TJ, Gasson MJ. 2002. A Variant Enterococcal Surface Protein Espfm in Enterecoccus faecium, Distibution Among Food, Commensal, Medical and Enviromental Isolates. FEMS Microbiology Letters., 216(2):269-275
  • Anon 2003. http://www.injuryboard.com/view.cfm/ID=554
  • Vuyst LD, Moreno MR, Revets H. 2002. Screening for Enterocins and Detection of Hemolysin and Vancomycin Resistance in Enterococci of Different Origins.
  • Callewaert R, Hugas M, Vuyst LD. 2000. Competitivenes and Bacteriocin Production of Enterecocci in The Production of Spanish-Style Dry Fermented Sausages. International Journal of Food Microbiology 57 (1-2), 33-42.
  • Anon 2003. http://pathogenomics.ach.umn.edu/efaecium-index.htm
  • Yoruk MA, Gul M, Hayirli A, Macit M. 2004. The Effects of Supplementation of Humate and Probiotic on Egg Production and Quality Parameters During the Late Laying Period in Hens. Pult Sci. Jan, 83(1): 84-8
  • Strompfova V, Laukova A, Quwehand AC. 2004. Lactobacilli and Enterococci-Potantiel Probiotics for Dogs. Folia Microbiol (Praha)., 49(2):203-7.
  • Decroos K, Vercauteren T, Werqu›n G, Verstraete W. 2004. Repression of Clostridium Population in Young Broiler Chickens After Asministration of a Probiotic Mixture. Commun Agric Appl. Biol. Sci., 69(1):5-13.
  • Zhao HY, Wang HJ, Lu Z, Xu SZ. 2004. Intestinal Microflora in patients with Liver Cirrhosis. Chin J. Dig. Dis., 5(2):64-7.
  • Butaye P, Van Damme K, Devr›ese LA, Van Damme L, Baele M, Lauwers S, Haesebrouck F. 2000. In Vitro Susceptibility of Enterecoccus faecium Isolated From Food to Growth Promoting and Therapeutic Antibiotics. International Journal of Food Microbiology, 54(3), 181-187
  • Foulquie Moreno MR, Sarantinopoulos P, Tsakalidou E, De Vuyst L. 2006. The Role and Application of Enterococci in Food and Health. International Journal of Food Microbiology, 106:1-24
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Zerrin Erginkaya Bu kişi benim

Naci Erhan Yurdakul Bu kişi benim

Ayşegül Karakaş Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2007
Yayımlandığı Sayı Yıl 2007 Cilt: 32 Sayı: 3

Kaynak Göster

APA Erginkaya, Z. ., Yurdakul, N. E. ., & Karakaş, A. . (2007). Enterococcus faecium ve Enterococcus faecalis ’in Starter ve Probiyotik Kültür Özellikleri. Gıda, 32(3), 137-142.
AMA Erginkaya Z, Yurdakul NE, Karakaş A. Enterococcus faecium ve Enterococcus faecalis ’in Starter ve Probiyotik Kültür Özellikleri. GIDA. Haziran 2007;32(3):137-142.
Chicago Erginkaya, Zerrin, Naci Erhan Yurdakul, ve Ayşegül Karakaş. “Enterococcus Faecium Ve Enterococcus Faecalis ’in Starter Ve Probiyotik Kültür Özellikleri”. Gıda 32, sy. 3 (Haziran 2007): 137-42.
EndNote Erginkaya Z, Yurdakul NE, Karakaş A (01 Haziran 2007) Enterococcus faecium ve Enterococcus faecalis ’in Starter ve Probiyotik Kültür Özellikleri. Gıda 32 3 137–142.
IEEE Z. . Erginkaya, N. E. . Yurdakul, ve A. . Karakaş, “Enterococcus faecium ve Enterococcus faecalis ’in Starter ve Probiyotik Kültür Özellikleri”, GIDA, c. 32, sy. 3, ss. 137–142, 2007.
ISNAD Erginkaya, Zerrin vd. “Enterococcus Faecium Ve Enterococcus Faecalis ’in Starter Ve Probiyotik Kültür Özellikleri”. Gıda 32/3 (Haziran 2007), 137-142.
JAMA Erginkaya Z, Yurdakul NE, Karakaş A. Enterococcus faecium ve Enterococcus faecalis ’in Starter ve Probiyotik Kültür Özellikleri. GIDA. 2007;32:137–142.
MLA Erginkaya, Zerrin vd. “Enterococcus Faecium Ve Enterococcus Faecalis ’in Starter Ve Probiyotik Kültür Özellikleri”. Gıda, c. 32, sy. 3, 2007, ss. 137-42.
Vancouver Erginkaya Z, Yurdakul NE, Karakaş A. Enterococcus faecium ve Enterococcus faecalis ’in Starter ve Probiyotik Kültür Özellikleri. GIDA. 2007;32(3):137-42.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/