KaydedilenlerDerginizi ekleyin

Dergiler / Gıda / 2026 / Cilt: 51 Sayı: 1

ÇİĞ KEÇİ SÜTÜ KÖKENLİ ENTEROCOCCUS MUNDTII DK12’DEN ELDE EDİLEN BAKTERİYOSİNİN KARAKTERİZASYONU

CHARACTERIZATION OF A BACTERIOCIN FROM ENTEROCOCCUS MUNDTII DK12 OF RAW GOAT MILK ORIGIN

Didem Akpınar Kankaya(ISPARTA UYGULAMALI BİLİMLER ÜNİVERSİTESİ, GELENDOST MESLEK YÜKSEKOKULU, GIDA İŞLEME BÖLÜMÜ)0000-0002-1091-6210
Dergi
Gıda
Sayfa
76–90
Yayın Tarihi
2026-01-31
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Elde edilen bulgular, bakteriyosin üretiminin primer metabolit kinetiği izlediğini ve vankomisine dirençli E. faecium ATCC 51559 suşuna karşı bakteriostatik etki gösterdiğini ortaya koymuştur.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Bu çalışma, çiğ keçi sütünden izole edilen Enterococcus mundtii DK12 suşu tarafından sentezlenen antimikrobiyal maddenin kısmi karakterizasyonuna odaklanmıştır.
📊
Temel Bulgular & Veri:Antimikrobiyal madde, vankomisin dirençli Enterococcus türleri ile Listeria monocytogenes ve Staphylococcus aureus gibi önemli gıda kaynaklı patojenlere karşı güçlü inhibitör etki göstermiştir.
💡
Sonuç & Katkı:Elde edilen bulgular, bakteriyosin üretiminin primer metabolit kinetiği izlediğini ve vankomisine dirençli E. faecium ATCC 51559 suşuna karşı bakteriostatik etki gösterdiğini ortaya koymuştur.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Bakteriyosin · Enterococcus mundtii · enterosin genleri

Özet

Bu çalışma, çiğ keçi sütünden izole edilen Enterococcus mundtii DK12 suşu tarafından sentezlenen antimikrobiyal maddenin kısmi karakterizasyonuna odaklanmıştır. Antimikrobiyal madde, vankomisin dirençli Enterococcus türleri ile Listeria monocytogenes ve Staphylococcus aureus gibi önemli gıda kaynaklı patojenlere karşı güçlü inhibitör etki göstermiştir. Bakteriyosin üreten suşun tanımlanması, 16S rDNA gen dizi benzerliğine dayanılarak gerçekleştirilmiştir. Bakteriyosin, 2.0 ile 8.0 arasındaki pH değerlerinde yüksek stabilite göstermiş ve 100 °C’de 5 dakikalık ısıl işlem sonrasında etkinliğini korumuştur. PCR analizleri, suşun yalnızca munKS genine sahip olduğunu göstermiştir. Elde edilen bulgular, bakteriyosin üretiminin primer metabolit kinetiği izlediğini ve vankomisine dirençli E. faecium ATCC 51559 suşuna karşı bakteriostatik etki gösterdiğini ortaya koymuştur. Gelecekte yapılacak çalışmalarla, E. mundtii DK12 suşunun risk profilinin değerlendirilmesinin ve gıda sistemlerinde koruyucu kültür olarak potansiyel kullanımının araştırılmasının faydalı olacağı düşünülmektedir.

Abstract

This study focused on the partial characterization of the antimicrobial substance synthesized by Enterococcus mundtii DK12 strain, isolated from raw goat milk. The antimicrobial substance exhibited strong inhibitory activity against vancomycin-resistant Enterococcus species, as well as major foodborne pathogens, including Listeria monocytogenes and Staphylococcus aureus. Identification of the bacteriocin-producing strain was confirmed through 16S rDNA gene sequence homology analysis. The bacteriocin demonstrated high stability over a pH range of 2.0 to 8.0 and retained its activity following heat treatment at 100°C for 5 min. PCR analyses showed that the strain harbored only the munKS gene. The results indicated that bacteriocin production follows primary metabolite kinetics and exerts a bacteriostatic effect against the vancomycin-resistant E. faecium ATCC 51559 strain. In future studies, it would be beneficial to evaluate the risk profile of the E. mundtii DK12 strain and to investigate its potential application as a protective culture in food systems.

🔖

Bu Makaleye Atıf Yap

Kankaya, D. A. (2026). ÇİĞ KEÇİ SÜTÜ KÖKENLİ ENTEROCOCCUS MUNDTII DK12’DEN ELDE EDİLEN BAKTERİYOSİNİN KARAKTERİZASYONU. Gıda, Cilt: 51 Sayı: 1, 76–90. https://doi.org/10.15237//gida.GD25105

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (50)

  1. Akpınar Kankaya, D. (2024). Technological and safety properties of bacteriocin-producing Enterococcus strains isolated from traditional Turkish cheeses. Quality Assurance and Safety of Crops & Foods, 16(4): 40–56, doi: 10.15586/qas.v16i4.1507.
  2. Altınkaynak, T., Tuncer, Y. (2020). Fermente sucuktan izole edilen antilisterial Enterococcus mundtii YB6.30 tarafından üretilen bakteriyosinin karakterizasyonu. Gıda, 45: 963–976, doi: 10.15237/ gida.GD20081.
  3. Aslam, M., Shahid, M., Rehman, F.U., Naveed, N.H., Batool, A.I., Sharif, S., Asia, A. (2011). Purification and characterization of bac¬teriocin isolated from Streptococcus thermophilus. African Journal of Microbiology Research, 5(18): 2642–2648, doi: 10.5897/ AJMR11.225.
  4. Avcı, M., Özden Tuncer, B. (2017). Safety evaluation of entero¬cin producer Enterococcus sp. strains isolated from traditional Turkish Cheeses. Polish Journal of Microbiology, 66(2): 223–233, doi: 10.5604/01.3001.0010.7839. Belgacem, Z.B., Abriouel, H., Omar, N.B., Lucas, R., Martínez- Canamero M., Gálvez, A., Manai, M. (2010).
  5. Antimicrobial activity, safety aspects, and some technological properties of bacterioci¬nogenic Enterococcus faecium from artisanal Tunisian fermented meat. Food Control, 21(4): 462–470, doi: 10.1016/j. foodcont.2009.07.007.
  6. Cancilla, M.R., Powell, I.B., Hillier, A.J., Davidson, B.E. (1992). Rapid genomic fingerprinting of Lactococcus lactis strains by arbitrarily primed polymerase chain reaction with 32P and flu¬orescent labels. Applied and Environmental Microbiology, 58(5): 1772–1775, doi: 10.1128/ aem.58.5.1772-1775.1992.
  7. Cotter, P.D., Ross, R.P., Hill, C. (2013). Bacteriocins- a viable alternative to antibiotics? Nature Reviews Microbiology, 11: 95–105, doi: 10.1038/nrmicro2937.
  8. Çetin, B., Aktaş, H. (2024). Monitoring probiotic properties and safety evaluation of antilisterial Enterococcus faecium strains with cholesterol-lowering potential from raw cow’s milk. Food Bioscience, 61: 104532, doi: 10.1016/j.fbio.2024.104532.
  9. Dai, M., Li, Y., Xu, L., Wu, D., Zhou, Q., Li, P., Gu, Q. (2021). A novel bacteriocin from Lactobacillus pentosus ZFM94 and its antibacterial mode of action. Frontiers in Nutrition, 8: 710862. doi: 10.3389/ fnut.2021.710862.
  10. De Vuyst, L., Leroy, F. (2007). Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology, 13(4): 194–199, doi: 10.1159/000104752.
  11. De Vuyst, L., Vandamme, E.J. (eds.) (1994). Bacteriocins of Lactic Acid Bacteria: Microbiology, Genetics and Applications. Springer, New York, USA, 539 p.
  12. Ferreira, A.E., Canal, N., Morales, D., Fuentefria, D.B., Corção, G. (2007). Characterization of enterocins produced by Enterococcus mundtii isolated from humans feces. Brazilian Archives of Biology and Technology, 50(2): 249–258, doi:10.1590/S1516-89132007000200010.
  13. Franz, C.M.A.P., Du Toit, M., Von Holy, A., Schillinger, U., Holzapfel, W.H. (1997). Production of nisin-like bacteriocins by Lactococcus lactis strains isolated from vegetables. Journal of Basic Microbiology, 37(3): 187–196, doi: 10.1002/jobm.3620370307.
  14. Franz, C.M.A.P., van Belkum, M.J., Holzapfel, W.H., Abriouel, H., Galvez, A. (2007). Diversity of enterococcal bacterio¬cins and their grouping in a new classification scheme. FEMS Microbiology Reviews, 31: 293–310, doi: 10.1111/j.1574-6976.2007.00064.x.
  15. Garcia-Gutierrez, E., Mayer, M.J., Cotter, P.D., Narbad, A. (2019). Gut microbiota as a source of novel antimicrobials. Gut Microbes, 10(1): 1–21, doi: 10.1080/19490976.2018.1455790.
  16. Gołaś-Prądzyńska, M., Łuszczyńska, M., Rola, J.G. (2022). Dairy products: a potential source of multidrug-resistant Enterococcus faecalis and Enterococcus faecium strains. Foods, 11(24): 4116, doi: 10.3390/ foods11244116.
  17. Gök Charyyev, M., Özden Tuncer, B., Akpınar Kankaya, D., Tuncer. Y. (2019). Bacteriocinogenic properties and safety evalu¬ation of Enterococcus faecium YT52 isolated from boza, a tra¬ditional cereal based fermented beverage. Journal of Consumer Protection and Food Safety, 14: 41–53, doi: 10.1007/ s00003-019-01213-9.
  18. Graham, K., Stack, H., Rea, R. (2020). Safety, beneficial and tech¬nological properties of enterococci for use in functional food applications – a review. Critical Reviews in Food Science and Nutrition, 60(22): 3836–3861, doi:10.1080/10408398. 2019.1709800.
  19. Hanchi, H., Mottawea, W., Sebei, K., Hammami, R. (2018). The genus Enterococcus: between probiotic potential and safety concerns-an update. Frontiers in Microbiology, 9: 1791, doi: 10.3389/fmicb.2018.01791
  20. Iseppi, R., Stefani, S., de Niederhausern, S., Bondi, M., Sabia, C., Messi, P. (2019). Characterization of anti Listeria monocytogenes properties of two bacteriocin producing Enterococcus mundtii isolated from fresh fish and seafood. Current Microbiology, 76: 1010–1019, doi: 10.1007/s00284-019-01716-6.
  21. Jackson, C.R., Fedorka-Cray, P.J., Barrett, J.B. (2004). Use of a genus-and species-specific multiplex PCR for identification of enterococci. Journal of Clinical Microbiology, 42(8): 3558–3565, doi: 10.1128/ jcm.42.8.3558-3565.2004.
  22. Lauková, A., Focková, V., Simonová, M.P. (2020). Enterococcus mundtii isolated from Slovak raw goat milk and its bacteriocinogenic potential. International Journal of Environmental Research and Public Health, 17(24): 9504, doi: 10.3390/ijerph17249504. Leser, T.D., Amenuvor, J.Z., Jensen, T.K., Lindecrona, R.H., Boye, M., Møller, K. (2002). Culture-independent analysis of gut bacteria: the pig gastrointestinal tract microbiota revisited. Applied and Environmental Microbiology, 68(2): 673–690, doi: 10.1128/AEM.68.2.673-690.2002.
  23. Mancini, L., Carbone, S., Calabrese F.M., Celano G., De Angelis M. (2025). Isolation and characterization from raw milk of enterocin B-producing Enterococcus faecium: a potential dairy bio-preservative agent. Applied Food Research, 5(1): 100857, doi: 10.1016/j. afres.2025.100857.
  24. Manolopoulou, E., Sarantinopoulos, P., Zoidou, E., Aktypis, A., Moschopoulou, E., Kandarakis, I.G., Anifantakis, E.M. (2003). Evolution of microbial population during traditional Feta cheese manufacture and ripening. International Journal of Food Microbiology, 82(2): 153–161, doi: 10.1016/S0168-1605(02)00258-1.
  25. Meral Aktaş, H. (2024). Bacteriocin characterization of Enterococcus faecium isolates and evaluation of their in situ anti-Listerial activity in Beyaz cheese. Food Bioscience, 61: 104741, doi: 10.1016/j. fbio.2024.104741.
  26. O’Connor, P.M., Kuniyoshi, T.M., Oliveira, R.P., Hill, C., Ross, R.P., Cotter, P.D. (2020). Antimicrobials for food and feed: A bac¬teriocin perspective. Current Opinion in Biotechnology, 61: 160–167, doi: 10.1016/j. copbio.2019.12.023.
  27. Özden Tuncer, B., Ay, Z., Tuncer, Y. (2013). Occurrence of enterocin genes, virulence factors, and antibiotic resistance in 3 bacteriocin-producer Enterococcus faecium strains isolated from Turkish Tulum Cheese. Turkish Journal of Biology, 37(4): 443–449, doi: 10.3906/biy- 1209-26.
  28. Öztürk, H., Geniş, B., Özden Tuncer, B., Tuncer, Y. (2023). Bacteriocin production and technological properties of Enterococcus mundtii and Enterococcus faecium strains iso¬lated from sheep and goat colostrum. Veterinary Research Communications, 47(3): 1321–1345, doi: 10.1007/ s11259-023-10080-7.
  29. Palmeri, M., Mancuso, I., Gaglio, R., Arcuri, L., Barreca, S., Barbaccia, P., Scatassa, M.L. (2021). Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation. Italian Journal of Food Safety, 9(4): 8406, doi: 10.4081/ijfs.2020.8406. Popović, N., Stevanović, D., Radojević, D., Veljović, K., Đokić, J., Golić, N., Terzić-Vidojević, A. (2023). Insight into the postbiotic potential of the autochthonous bacteriocin-producing Enterococcus faecium BGZLM1-5 in the reduction in the abundance of Listeria monocytogenes ATCC19111 in a milk model. Microorganisms, 11(12): 2844, doi:10.3390/microorganisms11122844.
  30. Qiao, X., Du, R., Wang, Y., Han, Y., Zhou, Z. (2020). Purification, characterization and mode of action of enterocin, a novel bacteriocin produced by Enterococcus faecium TJUQ1. International Journal of Biological Macromolecules, 144: 151-159, doi: 10.1016/j. ijbiomac.2019.12.090.
  31. Quigley, L., O’Sullivan, O., Stanton, C., Beresford, T.P., Ross, R.P., Fitzgerald, G.F., Cotter, P.D. (2013). The complex microbiota of raw milk. FEMS Microbiology Reviews, 37(5): 664–698, doi: 10.1111/1574- 6976.12030.
  32. Ryan, M.P., Rea, M.C., Hill, C., Ross, R.P. (1996). An application in Cheddar Cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Applied and Environmental Microbiology, 62(2): 612–619, doi: 10.1128/ aem.62.2.612-619.1996.
  33. Sahoo, T.K., Jena, P K., Nagar, N., Patel, A.K., Seshadri, S. (2015). In vitro evaluation of probiotic properties of lactic acid bacte¬ria from the gut of Labeo rohita and Catla catla. Probiotics and Antimicrobial Proteins, 7(2): 126–136, doi: 10.1007/ s12602-015-9184-8.
  34. Schelegueda, L.I., Vallejo, M., Gliemmo, M.F., Marguet, E.R., Campos, C.A. (2015). Synergistic antimicrobial action and potential application for fish preservation of a bacteriocin pro¬duced by Enterococcus mundtii isolated from Odontesthes platensis. LWT–Food Science and Technology, 64: 794–801, doi: 10.1016/j.lwt.2015.06.017.
  35. Settanni, L., Guarcello, R., Gaglio, R., Francesco, N., Aleo, A., Felis, G. E., Moschetti, G. (2014). Production, stability, gene sequencing and in situ anti-Listeria activity of mundticin KS expressed by three Enterococcus mundtii strains. Food Control, 35(1): 311–322, doi: 10.1016/j.foodcont.2013.07.022.
  36. Silva, C.C.G., Silva, S.P.M., Ribeiro, S.C. (2018). Application of bacteriocins and protective cultures in dairy food preservation. Frontiers in Microbiology, 9: 594, doi: 10.3389/fmicb.2018.00594.
  37. Sioziou, E., Kakouri, A., Bosnea, L., Samelis, J. (2024). Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota. Current Research in Microbial Sciences, 6: 100209, doi: 10.1016/j.crmicr.2023.100209.
  38. Temiz, A. (1994). Genel Mikrobiyoloji Uygulama Teknikleri. Şafak Matbaacılık, Ankara, Türkiye, 266 s. ISBN: 9759583402.
  39. Todorov, S.D. (2019). What Bacteriocinogenic Lactic Acid Bacteria Do in the Milk? Raw Milk, Nero, L.A., De Carvalho, A.F. (Eds.), Academic Press, UK, pp. 149–174.
  40. Todorov, S.D., Dicks, L.M.T. (2005). Pediocin ST18, an anti-listerial bacteriocin produced by Pediococcus pentosaceus ST18 isolated from Boza, a traditional cereal beverage from Bulgaria. Process Biochemistry, 40(1): 365–370, doi: 10.1016/j.procbio.2004.01.011.
  41. Todorov, S.D., Popov, I., Weeks, R., Chikindas, M.L. (2022). Use of bacteriocins and bacteriocinogenic beneficial organisms in food products: benefits, challenges, concerns. Foods, 11(19): 3145, doi:10.3390/foods11193145.
  42. Toplu, M.S., Özden Tuncer, B. (2023). Evaluation of the functional properties and safety of enterocin-producing Enterococcus fae¬cium BT29.11 isolated from Turkish Beyaz Cheese and its inhib¬itory activity against Listeria monocytogenes in UHT whole milk. Italian Journal of Food Science, 35(2): 54–70, doi: 10.15586/ijfs.v35i2.2316.
  43. Tuncer, M., Özden Tuncer, B., Tuncer, Y. (2014). Çiğ sütten izole edilen enterosin B üreticisi Enterococcus faecalis MYE58 suşunun güvenlik değerlendirmesi. Gıda, 39(5): 275–282, doi: 10.15237/gida. GD14023.
  44. Valledor, S.J.D., Dioso, C.M., Bucheli, J.E.V., Park, Y.J., Suh, D.H., Jung, E.S., Kim, B., Holzapfel W.H., Todorov, S.D. (2022). Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage. Food Microbiology, 102: 103886, doi: 10.1016/j.fm.2021.103886.
  45. Van Belkum, M.J., Hayema, B.J., Geis, A., Kok, J., Venema, G. (1989). Cloning of two bacteriocin genes from a lactococcal bacteriocin plasmid. Applied and Environmental Microbiology, 55(5): 1187–1191, doi: 10.1128/aem.55.5.1187-1191.1989.
  46. Vieco-Saiz, N., Belguesmia, Y., Raspoet, R., Auclair, E., Gancel, F., Kempf, I., Drider, D. (2019). Benefits and inputs from lactic acid bacteria and their bacteriocins as alternatives to antibiotic growth promoters during food-animal production. Frontiers in Microbiology, 10: 57, doi: 10.3389/fmicb.2019.00057.
  47. Yang, Z., Ni, L., Tian, W., Chi, H. (2023). Screening and identification of goat-milk-derived lactic acid bacteria with bacteriocin-like activity and probiotic potentials. Microorganisms, 11: 849, doi: 10.3390/ microorganisms11040849. Yousif, N.M.K., Dawyndt, P., Abriouel, H., Wijaya, A., Schillinger, U., Vancanneyt, M., Swings, J., Dirar, H.A., Holzapfel, W.H., Franz, C.M.A.P. (2005). Molecular charac-terization, technological properties and safety aspects of entero¬cocci from “Hussuwa”, an African fermented sorghum product. Journal of Applied Microbiology, 98(1): 216–228, doi: 10.1111/j.1365-2672.2004.02450.x.
  48. Zhang, Y.M., Yang, L.Y., Ying, J.P., Fu, C.M., Wu, G., Li, X.R., Zhang, Q.L. (2023). A novel bacteriocin RSQ01 with antibacterial activity and its application and metabolomic mechanism in milk preservation. Food Control, 151, 109823, doi: 10.1016/j.foodcont.2023.109823.
  49. Zendo, T., Eungruttanagorn, N., Fujioka, S., Tashiro, Y., Nomura, K., Sera, Y., Kobayashi, G., Nakayama, J., Ishizaki, A., Sonomoto, K. (2005). Identification and production of a bacteriocin from Enterococcus mundtii QU2 isolated from soybean. Journal of Applied Microbiology, 99(5): 1181–1190, doi: 10.1111/j.1365-2672.2005.02704.x. 99(5): 1181–1190, doi: 10.1111/j.1365-2672.2005.02704.x.
  50. Lauková, A., Focková, V., Simonová, M.P. (2020). Enterococcus mundtii isolated from Slovak raw goat milk and its bacteriocinogenic potential. International Journal of Environmental Research and Public Health, 17(24): 9504, doi: 10.3390/ijerph17249504. Leser, T.D., Amenuvor, J.Z., Jensen, T.K., Lindecrona, R.H., Boye, M., Møller, K. (2002). Culture-independent analysis of gut bacteria: the pig gastrointestinal tract microbiota revisited. Applied and Environmental Microbiology, 68(2): 673–690, doi: 10.1128/AEM.68.2.673-690.2002.