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Title

Assessment of potential probiotic properties and multiple bacteriocin encoding-genes of the technological performing strain Enterococcus faecium MMRA

AuthorsRehaiem, Amel; Ben Belgacem; Zouhaier; Reza Edalatian, Mohammad; Martínez Fernández, Beatriz CSIC ORCID ; Rodríguez González, Ana CSIC ORCID; Manai, Mohamed; Pérez Guerra, Nelson
KeywordsProbiotic attributes
Healthy
Safety
Enterocin
Multiple bacteriocin encoding-genes
Enterococcus faecium MMRA
Issue DateMar-2014
PublisherElsevier
CitationFood Control 37: 343-350 (2014)
AbstractIn the present study, Enterococcus faecium MMRA, a safety and technological performing strain, previously isolated from a well-known fermented dairy product of Tunisia, was evaluated for certain properties relevant to probiotic including acid and bile tolerance, gastrointestinal juice resistance and adhesive properties. Acidic pH (2.0-5.0) and bile salt concentrations of 0.3% were used as stress conditions. The adhesive properties were assessed by determination of bacterial hydrophobicity. The strain MMRA showed interesting features such as high tolerance to gastrointestinal tract transit, an extremely high survival rates under stress caused by acidic pHs or bile salts, and a high adhesive potential linked to the elevated percentage of hydrophobicity. Furthermore, the genome of this strain was examined for the occurrence of known enterocin (enterococcal bacteriocins) genes by means of specific PCR assays and this study revealed the genes coding for enterocins A, B, P and X. Although the joint production of these bacteriocins has not been verified, producers of multiple enterocins could have a great technological potential as protective and/or probiotic cultures in the food industry. The results suggested that E.faecium MMRA should be considered as a potential probiotic which meets the criteria to enhance healthy attributes of fermented dairy product besides both of hygienic and sensory aspects. © 2013 Elsevier Ltd.
URIhttp://hdl.handle.net/10261/109747
DOIhttp://dx.doi.org/10.1016/j.foodcont.2013.09.044
Identifiersdoi: 10.1016/j.foodcont.2013.09.044
issn: 0956-7135
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