In vitro evaluation of probiotic potential of Enterococcus faecium strains isolated from Turkish pastırma
2021
Dinçer, Emine | Kıvanç, Merih
This study is aimed at evaluating the probiotic potential of three Enterococcus faecium strains (called 29-P2, 168-P6 and 277-S3) isolated from ‘pastırma’, a Turkish traditional dry-cured meat product. For this, key probiotic properties and some functional characteristics of strains were tested in vitro. Antimicrobial activity of 3 E. faecium strains was evaluated against 18 indicator microorganisms consisting of 13 foodborne pathogens and 5 lactic acid bacteria and all strains were found as the producer of antimicrobial substance. Especially one strain 168-P6 showed a remarkable activity spectrum and inhibited all of the used foodborne pathogen indicators. Antimicrobial compounds produced by strains were identified by determining the effect of enzyme, pH and temperature on antimicrobial activity. All strains exhibited tolerance to acidic conditions and a simulated gastric environment. Also, strains exhibited high adhesion capacity. The safety of the strains was assessed by determining hemolytic activity and the resistance to 14 different antibiotics. None of the three strains exhibited hemolytic activity, also strains were found reliable in terms of clinically relevant antibiotics, only one strain 29-P2 was found resistant to vancomycin. In addition, metabolic activities of strains including lactic acid, hydrogen peroxide, exopolysaccharide production and proteolytic activity were determined and amounts of all metabolic products were found low. When evaluated all data obtained, it is believed that the strains have enviable characteristics as a probiotic candidate.
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