PREVALENCE OF ENTROCINS PRODUCED BY ENTROCOCCUS FAECALIS ISOLATED FROM TRADITIONAL DAIRY PRODUCTS IN SHAHREKORD CITY

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BARZAM E.; TAJBAKHSH E.; RAHIMI E.

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Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2015 | Volume:2 | Issue:2 Page(s): 79-87

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Title

PREVALENCE OF ENTROCINS PRODUCED BY ENTROCOCCUS FAECALIS ISOLATED FROM TRADITIONAL DAIRY PRODUCTS IN SHAHREKORD CITY

Author(s)

BARZAM E. | TAJBAKHSH E. | RAHIMI E. | Issue Writer Certificate

Keywords

DAIRY PRODUCTSQ2

ENTEROCOCCUS FAECALISQ1

ENTEROCIN GENESQ2

Abstract

Bacteriocins are proteins produced by bacteria especially Acid lactic bacteria having antimicrobial characteristics and used for food preservation. In recent years, especial considerations have been taken to detection of acid lactic bacteria and Bacteriocins in food industries to use them as food preservatives. In this study, 120 samples of different traditional DAIRY PRODUCTS were examined to investigate genes of Enterocin, Entrain A, Enterocin P and Enterocin AS-48. After separation and detection of bacteria in presence of special primers related to Enterocingenes, their frequencies were studied. Among 120 samples, 44 (36.36%) were contaminated to Enterococcusfireclays. The gene related to EnterocinA in 14 isolates (31.81%), the gene related to Enterocin P in 13 isolates (29.54%), the gene related to EnterocinAs-48 in 9 isolates (20.45%), the simultaneous presence of the gene related to EnterocinA and P in 2 isolates (4.54%), the gene related to Enterocins A and As-48 in 7 isolates (15.09%) and the gene related to Enterocins A, P and As-48 in 5 isolates (11.36%) were observed. According to the presence of a lot of Enterocingenes in Enterococcusfaecalis separated from DAIRY PRODUCTS, doing research on antimicrobial characteristics of Enterocins produced by this bacterium is of great necessity.

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APA: Copy

BARZAM, E., TAJBAKHSH, E., & RAHIMI, E.. (2015). PREVALENCE OF ENTROCINS PRODUCED BY ENTROCOCCUS FAECALIS ISOLATED FROM TRADITIONAL DAIRY PRODUCTS IN SHAHREKORD CITY. JOURNAL OF FOOD MICROBIOLOGY, 2(2), 79-87. SID. https://sid.ir/paper/250668/en

Vancouver: Copy

BARZAM E., TAJBAKHSH E., RAHIMI E.. PREVALENCE OF ENTROCINS PRODUCED BY ENTROCOCCUS FAECALIS ISOLATED FROM TRADITIONAL DAIRY PRODUCTS IN SHAHREKORD CITY. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2015;2(2):79-87. Available from: https://sid.ir/paper/250668/en

IEEE: Copy

E. BARZAM, E. TAJBAKHSH, and E. RAHIMI, “PREVALENCE OF ENTROCINS PRODUCED BY ENTROCOCCUS FAECALIS ISOLATED FROM TRADITIONAL DAIRY PRODUCTS IN SHAHREKORD CITY,” JOURNAL OF FOOD MICROBIOLOGY, vol. 2, no. 2, pp. 79–87, 2015, [Online]. Available: https://sid.ir/paper/250668/en

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