Isolation and Characterization of Enterocin-Producing Enterococcus faecium Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations DOI Creative Commons
Mohamed Merzoug,

Keltoum Bendida,

Marwa Aireche

и другие.

Foods, Год журнала: 2025, Номер 14(5), С. 766 - 766

Опубликована: Фев. 24, 2025

The increasing consumer demand for natural and sustainable food preservation methods has highlighted the potential of lactic acid bacteria (LAB) their bioactive metabolites, particularly bacteriocins, as effective antimicrobial agents. This study aimed to isolate characterize Enterococcus faecium strains from Algerian traditional dried figs marinated in olive oil, a nutrient-dense underexplored matrix. Twelve isolates were identified E. using MALDI-TOF MS 16S rRNA gene sequencing, ensuring precise taxonomic classification. Genotypic analyses (BOX-PCR, GTG-PCR, ERIC-PCR) revealed substantial genetic diversity, with BOX-PCR demonstrating superior discriminatory power. Functional screening confirmed presence enterocin genes, including entA (100% strains), entB (60%), entL50A/B (20%), which correlated inhibition zones against VCY, Micrococcus luteus GPE 3001, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa 27853, Acinetobacter lwoffii 3002. Genotype-phenotype correlation analysis strain HFM7 most potent strain, exhibiting largest zone (20.0 ± 1.0 mm) harboring three genes (entA, entL50A, entL50B). Protease sensitivity proteinaceous nature compounds. Importantly, no virulence factors (esp, gelE, hyl) or antibiotic resistance (vanA, vanB, ermA, ermB, aac(6')-Ie-alph(2″)) detected, underscoring safety these applications. These findings suggest that foods are promising candidates biopreservatives starter cultures clean-label systems. By bridging ecosystems modern biotechnological advancements, this provides foundation sustainable, minimally processed strategies applications enhancing shelf life.

Язык: Английский

Isolation and Characterization of Enterocin-Producing Enterococcus faecium Strains from Algerian Traditional Food “Dried Figs Marinated in Olive Oil”: Functional and Safety Evaluations DOI Creative Commons
Mohamed Merzoug,

Keltoum Bendida,

Marwa Aireche

и другие.

Foods, Год журнала: 2025, Номер 14(5), С. 766 - 766

Опубликована: Фев. 24, 2025

The increasing consumer demand for natural and sustainable food preservation methods has highlighted the potential of lactic acid bacteria (LAB) their bioactive metabolites, particularly bacteriocins, as effective antimicrobial agents. This study aimed to isolate characterize Enterococcus faecium strains from Algerian traditional dried figs marinated in olive oil, a nutrient-dense underexplored matrix. Twelve isolates were identified E. using MALDI-TOF MS 16S rRNA gene sequencing, ensuring precise taxonomic classification. Genotypic analyses (BOX-PCR, GTG-PCR, ERIC-PCR) revealed substantial genetic diversity, with BOX-PCR demonstrating superior discriminatory power. Functional screening confirmed presence enterocin genes, including entA (100% strains), entB (60%), entL50A/B (20%), which correlated inhibition zones against VCY, Micrococcus luteus GPE 3001, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa 27853, Acinetobacter lwoffii 3002. Genotype-phenotype correlation analysis strain HFM7 most potent strain, exhibiting largest zone (20.0 ± 1.0 mm) harboring three genes (entA, entL50A, entL50B). Protease sensitivity proteinaceous nature compounds. Importantly, no virulence factors (esp, gelE, hyl) or antibiotic resistance (vanA, vanB, ermA, ermB, aac(6')-Ie-alph(2″)) detected, underscoring safety these applications. These findings suggest that foods are promising candidates biopreservatives starter cultures clean-label systems. By bridging ecosystems modern biotechnological advancements, this provides foundation sustainable, minimally processed strategies applications enhancing shelf life.

Язык: Английский

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