ArticleAntonie van Leeuwenhoek2021
Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated from white cheese microbiota.
Article in Antonie van Leeuwenhoek, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Investigation of Probiotic Properties ofFood science & nutrition · 2025Article
- Functional characterization and biotechnological applications of exopolysaccharides produced by newly isolated Enterococcus hirae MLG3-25-1.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Effects of Dietary Supplement of ProbioticAquaculture nutrition · 2025Article
- Antilisterial and antioxidant exopolysaccharide from Enterococcus faecium PCH.25 isolated from cow butter: characterization and probiotic potential.Archives of microbiology · 2024Article
- EvaluatingFood science & nutrition · 2024Article
- Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides.Foods (Basel, Switzerland) · 2024Review
- Exploring Technological, Safety and Probiotic Properties ofFoods (Basel, Switzerland) · 2024Article
- Genome sequencing ofHeliyon · 2023Article
- Progress in the application of Enterococcus faecium in animal husbandry.Frontiers in cellular and infection microbiology · 2023Review
- Safety and metabolic characteristics of 17 Enterococcus faecium isolates.Archives of microbiology · 2021Article
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Authors and funding
4 authors.
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Abstract
In the present study, eight strains of Enterococcus spp. were isolated from Turkish and Iranian white cheese test pieces. Enterococcus spp. strains were identified as Enterococcus faecium (6 strains) and E. faecalis (2) with 16S rDNA sequence analysis. All Enterococcus spp. strains showed susceptibility to the most of antibiotics tested in this investigation. The amount of produced acid (0.59-1.17%), hydrogen peroxide (0.65-3.91 µg/ml), and exopolysaccharide (252-362 mg/L) of these strains were determined. These strains possess the ability to inhibit Escherichia coli ATCC 35,218, Salmonella enteritidis ATCC 13,076, and Salmonella typhimurium MU 80. E. faecium RI53 and RI 42 strains were determined as the most resistant to acid (1.86 and 1.56 OD, respectively) and also exhibited high percentage of aggregation (54.1 and 51.7%, respectively). E. faecium RI 42 exhibited a higher growth viability in gastric and intestinal juice. E. faecium RI 53 and RI 42 are determined as optimal potential probiotic candidates for utilization in cheese preparations.
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