year 8, Issue 1 (Spring 2014)                   Iran J Med Microbiol 2014, 8(1): 18-26 | Back to browse issues page

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Salehi M, Hatami Z. Molecular Occurrence of Enterocin A Gene among Enterococcus faecium Strains Isolated from Gastro-Intestinal Tract and Antimicrobial Effect of this Bacteriocin Against Clinical Pathogens. Iran J Med Microbiol. 2014; 8 (1) :18-26
1- Department of Microbiology, Islamic Azad University North of Tehran Branch, Tehran, Iran.
2- Department of Microbiology, Islamic Azad University North of Tehran Branch, Tehran, Iran. ,
Abstract:   (19891 Views)
Background and Aim: Enterococci are lactic acid bacteria with ability to produce antimicrobial peptides that called enterocins. Target of present study is research on the presence and antibacterial activity of enterocin A among Enterococcus faecium for their potential as alternative antimicrobial compounds, probiotics to control and reduce the pathogenic bacteria in the gastrointestinal tract and bio-preservatives in food or feed and.
Materials and Methods: In this study occurrence of class II enterocin structural gene (enterocin A) in a target of 42 Enterococcus faecium strains, isolated from gastrointestinal tract of animal have been surveyed. E. faecium identification and occurrence of enterocin A gene was performed by PCR method. Cell-free neutralized supernatant of gene positive strains was used to test bacteriocin production and antimicrobial spectrum of supernatant was assayed by wall diffusion method on the gram-positive and negative indicators bacteria
Results: Based on our results, 73.8% of isolated strains had enterocin A gene that they inhibited growth of indicator bacteria such as clinical strain of Pseudomonas aeruginosa, Salmonella enteric PTCC1709, Listeria monocytogenes, Bacillus cereus and Bacillus subtilis.
Conclusions: Studied enterocins have growth inhibitory spectrum on Gram-positive and Gram-negative bacteria especially against pathogenic bacteria in the gastrointestinal tract. Therefore, these strains have the potential to explore and use as, alternative antimicrobial compound and bio-preservatives in food or feed or as probiotics.
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Type of Study: Original Research Article | Subject: Antimicrobial Substances
Received: 2014/03/1 | Accepted: 2014/06/25 | ePublished: 2014/06/28

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