In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products

Yerlikaya O. , Akbulut N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.73, ss.98-107, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 73 Konu: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/1471-0307.12645
  • Sayfa Sayıları: ss.98-107


In this study, some probiotic characteristics such as antimicrobial activity, vancomycin resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and hydrophobicity of 30 Enterococcus faecium and Enterococcus durans strains isolated and identified from raw milk and various dairy products were investigated. According to the study results, antimicrobial activity profiling, pH and bile salt resistance and bile salt deconjugation ability of Enterococcus strains varied depending on the species and strains and all the strains showed resistance to the tested bile salt concentrations. It was concluded that the E. faecium and E. durans strains tested showed probiotic characteristics and have the potential to be used in food production.