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Updated: Nov 3, 2025
Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
Published on: October 7, 2025
Assessment of some metabolic activities and potential probiotic properties of eight Enterococcus bacteria isolated
Rasta Hajikhani1, Derya Onal Darilmaz2, Zehra Nur Yuksekdag3
1Ostad Motahhari, Nikan Alley, 10 Sohrevardi Shomali Ave, 1567714413, Tehran, Iran.
Abstract:
In the present study, eight strains of Enterococcus spp. were isolated from Turkish and Iranian white cheese test pieces. Enterococcus spp. strains were identified as Enterococcus faecium (6 strains) and E. faecalis (2) with 16S rDNA sequence analysis. All Enterococcus spp. strains showed susceptibility to the most of antibiotics tested in this investigation. The amount of produced acid (0.59-1.17%), hydrogen peroxide (0.65-3.91 µg/ml), and exopolysaccharide (252-362 mg/L) of these strains were determined. These strains possess the ability to inhibit Escherichia coli ATCC 35,218, Salmonella enteritidis ATCC 13,076, and Salmonella typhimurium MU 80. E. faecium RI53 and RI 42 strains were determined as the most resistant to acid (1.86 and 1.56 OD, respectively) and also exhibited high percentage of aggregation (54.1 and 51.7%, respectively). E. faecium RI 42 exhibited a higher growth viability in gastric and intestinal juice. E. faecium RI 53 and RI 42 are determined as optimal potential probiotic candidates for utilization in cheese preparations.
