Prevalens of entrocins produced by Entrococcus fecalis isolated from dairy products in Shahrekord city
Subject Areas : Food Microbial Contamination
Elaheh Barzam
1
(
Under Graduated of Microbiology, Department of Microbiology, Faculty of Basic Sciences, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
)
الهه تاج بخش
2
(
Istructor
)
Ebrahim Rahimi
3
(
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.
)
Keywords: Dairy products, Enterococcus faecalis, Enterocin genes,
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.