Natural honey is a proper substrate to isolate probiotic bacteria. Characterization of probiotic and antifungal properties of microorganisms isolated from food ecosystems such as natural honey that have been less studied is an interesting task. In the present study, aft
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Natural honey is a proper substrate to isolate probiotic bacteria. Characterization of probiotic and antifungal properties of microorganisms isolated from food ecosystems such as natural honey that have been less studied is an interesting task. In the present study, after molecular identification of a predominant lactic acid bacterium (LAB) isolated from the natural honey, its probiotic properties and antifungal effect were investigated. Then, the antibacterial (spot method) and antifungal (overlay method) activities of the LAB isolate were evaluated against some foodborne microorganisms. Sequencing results of the PCR products led to the identification of Enterococcus faecium. Survival rate of the isolate in simulated gastrointestinal conditions was equal to 20.68%, and its antibacterial and antifungal effects on Salmonella enterica and Aspergillus niger were also 31.06 and 32.35% inhibition, which were significantly (P<0.05) higher than the other foodborne indicators studied. Furthermore, the isolate had a proper antibiotic resistance profile, and it had no hemolytic activity. Auto-aggregation ability of the isolate was also equal to 32.34%, and its co-aggregation with Escherichia coli, S. enterica, Listeria monocytogenes and Bacillus cereus was 34.29, 21.35, 15.58 and 14.98%, respectively. Based on the results, it can be concluded that the E. faecium isolated from honey can be used as probiotic and/or protective culture in food industry.
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