Bioactive Enterococci Isolated from Slovak Ewes’ Lump Cheese

Enterococci are widespread organisms; some of their properties are desired in dairy industry. They can produce antimicrobial proteinaceous substances (enterocins) linked to food biopreservation. This study focused on bioactive Enterococcus faecium and Enterococcus faecalis strains from Slovak ewes’ lump cheeses to check genes encoding enterocins production and inhibition activity. The total counts of enterococci in ewes’ lump cheeses reached 5.95 ± 2.44 log CFU/g on average. Genotypization by PCR and identification by MALDI-TOF mass spectrometry alloted 12 strains to the species Enterococcus faecium and 18 strains to the species E. faecalis. Enterococci were hemolytic phenotype free. Gelatinase negative strains were tested for the presence of enterocins genes. E. faecium and E. faecalis strains from Slovak ewes’ lump cheeses possessed mostly genes for enterocins P and A. Enterocin gene free E. faecalis EE29E3 inhibited indicator Enterococcus avium EA5 (inhibition zone > 10 mm); EE36E1inhibited Listeria innocua LMG 13568 (inhibiton zone 12 mm). Among E. faecium possessing enerocins genes, inhibition activity was only noted in EF27E4 strain (against E. avium EA5, Listeria monocytogenes CCM4699; inhibiton zone 10–22 mm). E. faecium EF27E4 was selected for more detailed studies in vitro aimed at its potential use in dairy industry.


dairy product, Enterococcus sp., enterocin, gene, inhibition


Lauková, A., Strompfová, V., Szabóová, R., Slottová, A., Tomáška, M., Kmeť, V., Kološta, M. (2016): Bioactive Enterococci Isolated from Slovak Ewes’ Lump Cheese Scientia Agriculturae Bohemica, 47, 187-193. doi: 10.1515/sab-2016-0027

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