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Journals / Gıda / 2007 / Cilt: 32 - Sayı: 3

The properties of enterococcus faecium and enterococcus faecalis as a starter and probiotic cultures

Enterococcus faecium ve enterococcus faecalis' in starter ve probiyotik kültür özellikleri

Ayşegül KARAKAŞ
Naci Erhan YURDAKUL
Zerrin ERGİNKAYA
Journal
Gıda
Pages
137–142
Publication Date
2022-10-17
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Also, those strains might cause other bacterium in the intestinal floras to gain antibiotic resistance.

📌 3 Key Takeaways

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Objective & Hypothesis:In addition to perfecting functions in some foods, Enterococcus faecium and Enterococcus faecalis are used as starter culture with other lactic acid bacteria while fermenting and ripening some milk and meat products due to their lipolitic and esterolitic, using citrat to synthesis volatile and aromatic compounds.
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Key Findings & Data:Using Enterococcus as starter culture or as probiotic in food production is questionable.
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Conclusion & Impact:Also, those strains might cause other bacterium in the intestinal floras to gain antibiotic resistance.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In addition to perfecting functions in some foods, Enterococcus faecium and Enterococcus faecalis are used as starter culture with other lactic acid bacteria while fermenting and ripening some milk and meat products due to their lipolitic and esterolitic, using citrat to synthesis volatile and aromatic compounds. Using Enterococcus as starter culture or as probiotic in food production is questionable. Some researchers do not want Enterococcus type bacteria to be used in food production since they are still not GRAS (Generally Recognized As Safe). Isolating some strains from food causes concern that antibiotic resistance might get into the food chain. Also, those strains might cause other bacterium in the intestinal floras to gain antibiotic resistance.

Özet

Enterococcus faecium ve Enterococcus faecalis bazı gıdalarda organoleptik özellikleri iyileştirmenin yanı sıra lipolitik ve esterolitik aktivite, sitrattan yararlanma ile uçucu aromatik bileşikleri sentezleme gibi özellikleri nedeniyle bazı fermente süt ve et ürünlerinin olgunlaştırılması sırasında diğer laktik asit bakterileri ile birlikte starter kültür olarak kullanılmaktadır. Günümüzde Enterococcus 'ların gıda üretiminde starter kültür ve/veya probiyotik olarak kullanılmaları sorgulanmaktadır. Bazı araştırmacılar Enterococcus cinsi bakterilerin halen GRAS (Generally Recognized As Safe) olarak kabul edilmemiş olmasından dolayı gıda üretiminde kullanılmalarını istememektedir. Antibiyotiğe dirençli bazı suşlarının gıdalardan izole edilmesi, antibiyotik direncin gıda zincirine girebileceği endişesini doğurmaktadır. Ayrıca bu suşların gıda yoluyla insan bağırsak florasında bulunan diğer bakterilerin antibiyotik direnci kazanmasına yol açabileceği düşünülmektedir.

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Cite This Article

KARAKAŞ, A., YURDAKUL, N. E., ERGİNKAYA, Z. (2022). The properties of enterococcus faecium and enterococcus faecalis as a starter and probiotic cultures. Gıda, Cilt: 32 - Sayı: 3, 137–142. https://ajindex.com/articles/525468

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