title: Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese.
abstract: Bacteriogenic Enterococcus faecium HZ was identified by using biochemical (Strep-API 20, API-50 CHL, fatty acid profile) and 16S rRNA analysis (99·99 %). Ent. faecium HZ was sensitive to clinically important antibiotics such as vancomycin, and did not have gelatinase and haemolysis activities. Enterocin HZ, a bacteriocin from Ent. faecium HZ, was sensitive to papain and tyripsin, but resistant to pepsin, lipase, catalase, α-amylase, organic solvents, detergents, ß-mercaptoethanol, and heat treatment (90 °C/30 min). It was biologically active at pH 2·0-9·0 and synthesised at the highest level in MRS or M17 broth at 32 or 37 °C with an inoculum amount of 0·1-0·5 % and an initial pH of 6·0-7·0. Enterocin HZ production reached maximum level at middle and late logarithmic phase and its molecular weight was ∼4·5 kDa. It was active against some Gram-positive foodborne bacteria. Ent. faecium HZ or its bacteriocin enterocin HZ is a good candidate to be studied as a food biopreservative since enterocin HZ showed strong bactericidal activity against Listeria monocytogenes in UHT milk and also Ent. faecium HZ grew very well in milk and produced enterocin HZ at maximum level.
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, Turkey.
authors.forename: Zeliha
authors.initials: Z
authors.lastname: Yildirim
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, Turkey.
authors.forename: Harun
authors.initials: H
authors.lastname: Bilgin
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, Turkey.
authors.forename: Hilal
authors.initials: H
authors.lastname: Isleroglu
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, Turkey.
authors.forename: Kader
authors.initials: K
authors.lastname: Tokatli
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, Turkey.
authors.forename: Didem
authors.initials: D
authors.lastname: Sahingil
authors.affiliation: Faculty of Engineering, Department of Food Engineering, Nigde University, Nigde, Turkey.
authors.forename: Metin
authors.initials: M
authors.lastname: Yildirim
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents; D001430:Bacteriocins / Q000096:biosynthesis* / Q000302:isolation & purification / Q000494:pharmacology; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D004352:Drug Resistance, Microbial; D016984:Enterococcus faecium / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism*; D005520:Food Preservatives; D008089:Listeria monocytogenes / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D008892:Milk / Q000382:microbiology
chemical_list: D000900:Anti-Bacterial Agents; D001430:Bacteriocins; D005520:Food Preservatives