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One of the relatively widespread properties of many enterococcal strains is the production of bacteriocins, which could be useful as natural food preservatives inhibiting pathogenic and spoilage microorganisms. However, knowledge of the distribution and spectrum of bacteriocin activity as well as the distribution of bacteriocin-encoding genes in enterococci isolated from dogs is scarce. For this reason we subjected 160 enterococcal isolates (E. faecium n=92, E. faecalis n=35, E. hirae n=28, E. casseliflavus n=3, E. mundtii n=2) from 105 samples of dog faeces to PCR detection of genes for enterocin A, P, B, L50A, L50B, AS-48, bac31 and to screening for bacteriocin activity. The results showed the presence of at least one of the tested genes in 54/160 isolates, whereby E. faecium was the most frequently gene-possessing species. The most frequently occurring gene for production of enterocin A was observed in combination with enterocin P and B. Bacteriocin activity was observed in 76/160 isolates against at least one out of five used indicator bacteria from the genus Listeria, Enterococcus, Streptococcus and Staphylococcus. Four selected strains (IK25, Bri, I/Dz, P10) were active mostly against different species of Enterococcus sp. (in the range 400-25600 AU/mL) and Listeria sp. (800-12800 AU/mL) but no Gram-negative bacteria were inhibited. The protein character, thermostability (up to 121°C) and stability at different pH values (3.0 - 10.0) were confirmed for crude bacteriocins of these four strains. Molecular weight detection together with the presence of genes identified the antimicrobial substance of E. faecium IK25 strain as enterocin B.
This article was published in the following journal.
Name: International journal of antimicrobial agents
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Plasmids encoding bacterial exotoxins (BACTERIOCINS).
Strains of the genus Enterococcus that are resistant to the antibiotic VANCOMYCIN. The enterococci become resistant by acquiring plasmids carrying genes for VANCOMYCIN RESISTANCE.
A species of Lactobacillus that occurs in fermented meat and fish. It produces the BACTERIOCIN Sakacin P and is used for FOOD PRESERVATION and as a PROBIOTIC.
A bacteriocin produced by a plasmid that can occur in several bacterial strains. It is a basic protein of molecular weight 56,000 and exists in a complex with its immunity protein which protects the host bacterium from its effects.
Procedures for identifying types and strains of bacteria. The most frequently employed typing systems are BACTERIOPHAGE TYPING and SEROTYPING as well as bacteriocin typing and biotyping.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...
Polymerase Chain Reaction (PCR)
PCR (Polymerase Chain Reaction) uses the ability of DNA polymerase (enzymes that create DNA molecules by assembling nucleotides, the building blocks of DNA. These enzymes are essential to DNA replication and usually work in pairs to create two ident...