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Published on: December 16, 2015
Characterization of Deoxyribonuclease-Positive Enterococci Isolated from Milk and Milk Products
V K Batish1, H Chander1, B Ranganathan1
1Dairy Bacteriology Division of National Dairy Research Institute, Karnal-132001 (Haryana), India and Southern Regional Station, National Dairy Research Institute, Adugodi, Bangalore-560030, India.
Abstract:
Five hundred and ten isolates of enterococci recovered from milk and milk products were screened for deoxyribonuclease (DNase) production. Of the 166 (32.5%) DNase-positive cultures, 29 (5.7%) produced thermonuclease that resisted boiling for 15 min. Although the incidence of thermolabile DNase-positive enterococci was 50.5% in Cheddar cheese, the majority of thermonuclease-producing enterococci was recovered from dried milks and infant foods. On the basis of biochemical, physiological and serological tests, all DNase-producing enterococci were characterized as S. faecalis var. faecalis (21), S. faecalis var. zymogenes (9), S. faecalis var. liquefaciens (90), S. faecium (23) and S. durans (16). The predominant thermonuclease-positive type was S. faecalis var. faecalis followed by S. faecalis var. zymogenes . Six strains of enterococci were found to be toxigenic when tested in ligated rabbit ileal loops, infant mice and rabbit skin.
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