Determination of probiotic properties of Enterococcus feacalis KP

The purpose of this study was to investigate the probiotic properties of Enterococcus faecalis KP strain isolated from traditionally produced White cheese under in vitro conditions. At the end of the study, it was determined that the E. faecalis KP strain was significantly resistant to bile salt, high acidity, pepsin and pancreatin enzymes, artificial gastric fluid and phenol, and did not have hemolytic activity. In addition, it was found that the E. faecalis KP strain exhibited good autoaggregation and coaggregation abilities and surface hydrophobicity ratio, and was resistant to piperacillin, rifampin and trimethoprim, among the 11 antibiotics (penicillin G, ampicillin, piperacillin, teicoplanin, vancomycin, erythromycin, tetracycline, gentamicin, meropenem, rifampin, bacitracin, trimethoprim, ceftazidime) tested. As a result of this study carried out under laboratory conditions, it was seen that the E. faecalis KP strain had a good probiotic potential. However, in order for the E. faecalis KP strain to be used as a probiotic, its effects on animals through clinical examinations and technological properties for the industry must be determined. Keywords: Probiotic, Enterococcus faecalis KP, bile salt, hemolytic activity, pepsin, pancreatin, phenol, autoaggregation, coaggregation, hydrophobicity, resistance to antibiotics