Virulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foods

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dc.contributor.authorTogay, S. Özmen
dc.contributor.authorKeskin, A. Çelebi
dc.contributor.authorAçık, Leyla
dc.contributor.authorTemiz, Ayhan
dc.date.accessioned2020-06-25T17:49:16Z
dc.date.available2020-06-25T17:49:16Z
dc.date.issued2010
dc.departmentKırıkkale Üniversitesi
dc.description.abstractAim: To determine the virulence genes, antibiotic resistance and plasmid profiles of 16 Enterococcus faecium and 68 Enterococcus faecalis strains isolated from various naturally fermented foods. Methods and Results: The presence of virulence genes (agg(2), gelE, cylM, cylB, cylA, espfs, espfm, efaAfs, efaAfm, cpd, cop, ccf, cad) and also the genes vanA and vanB were investigated by polymerase chain reaction (PCR). Antibiotic resistance of the isolates was determined by disc diffusion method. Most of the tested isolates were positive for virulence genes and resistant to some antibiotics. One of the Ent. faecalis strains isolated from a cheese sample carried the vanA gene and was intermediately resistant to vancomycin. The strains usually contained large plasmids, which might harbour acquired antibiotic resistance. Conclusion: The study showed that Ent. faecium and Ent. faecalis strains isolated from naturally fermented Turkish foods may be potential risk factors for consumer health in terms of virulence genes and acquired antibiotic resistance. Significance and Impact of the Study: The results indicate the importance of enterococcal contamination in terms of the safety of some fermented Turkish foods.en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [108T265]; Hacettepe University, Research Center OfficeHacettepe University [07D03602001]en_US
dc.description.sponsorshipThis research was supported by The Scientific and Technological Research Council of Turkey (Project no. 108T265) and Hacettepe University, Research Center Office (Project no. 07D03602001). The authors thank the staff in Ankara University, Biotechnology Institute, Genomics Unit, for 16S rDNA sequencing analysis of isolates. We are also grateful to Dr Mukerrem Kaya and Dr Guzin Kaban from Ataturk University, Department of Food Engineering, for supplying the food samples.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.doi10.1111/j.1365-2672.2010.04763.x
dc.identifier.endpage1092en_US
dc.identifier.issn1364-5072
dc.identifier.issue3en_US
dc.identifier.pmid20497489
dc.identifier.scopus2-s2.0-77955797428
dc.identifier.scopusqualityQ2
dc.identifier.startpage1084en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2672.2010.04763.x
dc.identifier.urihttps://hdl.handle.net/20.500.12587/4679
dc.identifier.volume109en_US
dc.identifier.wosWOS:000280979700035
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofJournal Of Applied Microbiology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectantibiotic resistanceen_US
dc.subjectfood-borne enterococcien_US
dc.subjectplasmid profileen_US
dc.subjectvirulence genesen_US
dc.titleVirulence genes, antibiotic resistance and plasmid profiles of Enterococcus faecalis and Enterococcus faecium from naturally fermented Turkish foodsen_US
dc.typeArticle

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