Journal of Microbial & Biochemical Technology

The impact of exopolysaccharide production on hydrophobicity and aggregation properties of Enterococcus faecium strains isolated from different regions of Iran and Turkey

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Derya Onal Darilmaz, Gulgun Discioglu and Yavuz Beyatli

University of Aksaray, Turkey
University of Gazi, Turkey

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Enterococci belong to the lactic acid bacteria (LAB) and they are of importance in foods due to their involvement in food spoilage and fermentations, as well as their utilization as probiotics in humans and slaughter animals. The purpose of this study was to evaluate the probiotic properties of Enterococcus faecium RI 41, RI 56, RT 81 strains isolated from traditional naturally fermented cheese produced in different regions of Iran and Turkey. The ability to autoaggregation and coaggregation are desirable properties for probiotics in health-promoting foods. Therefore, in the current study, we assessed the effect of exopolysaccharides (EPSs) produced by E. faecium strains on the aggregation and hydrophobicity properties. All E. faecium strains tested showed autoaggregation (38.80-53.50%) and coaggregation ability (18.55-35.25%) with Escherichia coli ATCC 11230, but the results were strain specific and dependent on exopolysaccharides production (129-185 mg/L). In addition, enterococci strains tested were showed affinity to all solvents (chloroform, p-xylene, toluene and ethyl-acetate), suggesting a high complexity of the cell surface. Our results indicate that the ability to autoaggregation, together with cell-surface hydrophobicity and coaggregation abilities with E. coli strain can be used for preliminary screening in order to identify potentially probiotic bacteria suitable for human or animal use.

Biography :

Derya Onal Darilmaz has completed her PhD from Gazi University. She is working as Associate Professor, Doctor in Aksaray University. Her areas of expertise are probiotics, food microbiology and microbial biotechnology. She has published more than 15 papers in reputed journals and serving as an Editorial Board Member and Referee in different reputed journals.