Bacteriocinogenic properties and in vitro probiotic potential of enterococci from Tunisian dairy products |
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Authors: | Hasna Hanchi Riadh Hammami Rim Kourda Jeannette Ben Hamida Ismail Fliss |
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Institution: | 1. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, G1K 7P4, Canada 2. Unité de Protéomie Fonctionnelle & Biopréservation Alimentaire, Institut Supérieur des Sciences Biologiques Appliquées de Tunis, Université El Manar, Tunis, Tunisia
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Abstract: | The aim of this study was to isolate new bacteriocinogenic strains with putative probiotic potential from various Tunisian fermented milks. A total of 44 Gram-positive catalase-negative isolates were colony-purified and screened for antimicrobial activity. Of inhibitory isolates, four were identified as Enterococcus durans and one as Enterococcus faecalis using 16S rRNA gene sequence. The five strains were sensitive to penicillin G, all aminoglycosides tested, to the vancomycin, tetracycline, and chloramphenicol, and E. durans 42G and E. faecalis 61B were resistant to erythromycin. The antimicrobial substances were sensitive to proteolytic enzymes and had good biochemical stability. E. durans 61A showed a good resistance to gastric and small intestinal secretions, but were more sensitive to the duodenal conditions. Considering the safety and the stability under simulated gastrointestinal tract, it appears that the bacteriocinogenic strain E. durans 61A is a good candidate for its application as novel probiotic strain in the food industry. |
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