title: Decarboxylase-positiveEnterococcus faeciumstrains isolated from rabbit meat and their sensitivity to enterocins.
abstract: BACKGROUND
  The objective of the study was to determine sensitivity ofEnterococcus faeciumstrains from rabbit meat to enterocins.
  
  
  RESULTS
  Twenty-five decarboxylase-positive strains (from rabbit meat) allotted to the speciesE. faeciumby genotypization and by MALDI TOF MS spectrometry identification (evaluation score value range 2.104-2.359; in the range for highly probable species identification-score value 2.300-3.000 and secure probable species identification/probable species identification-2.000-2.299) were studied. Seventeen strains were gelatinase positive. Although they did not produce histamine (HIS), spermidine, and spermine, they produce at least one among seven tested biogenic amines (BAs) in small amounts (2-10 mg/L) or up to very high amounts (>1000 mg/L). Putrescine was produced by two strains. These decarboxylase-positive strains were sensitive to enterocins (Ents). All strains were sensitive to Ent 2019 and Ent 55 (inhibitory activity from 200 to 819 200 AU/mL). Twenty-two strains were inhibited by Ent A(P) and Ent 4231; 20 strains were sensitive to Ent M.
  
  
  CONCLUSIONS
  Our results have spread the basic knowledge related to inhibitory spectrum of enterocins showing sensitivity of decarboxylase-positive strains to enterocins. Protective possibilities of enterocins in meat processing were also indicated.
authors.affiliation: Institute of Animal Physiology Slovak Academy of Sciences Šoltésovej 4-6 Košice 040 01 Slovakia.
authors.forename: Andrea
authors.initials: A
authors.lastname: Lauková
authors.affiliation: University of Veterinary Medicine and Pharmacy Komenského 73 Košice 041 83 Slovakia.
authors.forename: Renata
authors.initials: R
authors.lastname: Szabóová
authors.affiliation: Department of Environmental Protection Engineering Faculty of Technology Tomáš Bat'a University in Zlín T.G. Masaryka 5555 Zlín 760 01 Czech Republic.
authors.forename: Pavel
authors.initials: P
authors.lastname: Pleva
authors.affiliation: Department of Environmental Protection Engineering Faculty of Technology Tomáš Bat'a University in Zlín T.G. Masaryka 5555 Zlín 760 01 Czech Republic.
authors.forename: Leona
authors.initials: L
authors.lastname: Buňková
authors.affiliation: Department of Nutrition National Agricultural and Food Centre Hlohovecká 2 Nitra-Lužianky 7949 41 Slovakia.
authors.forename: Ľubica
authors.initials: Ľ
authors.lastname: Chrastinová
keywords: Decarboxylase; Enterocococci; enterocins; gelatinase; inhibition effect; rabbit meat