Comparison of antimicrobial activitiy against some pathogenic bacteria of bacteriocins produced by clinical and food borne enterococci

In this study, bacteriocins were obtained from Enterococci strains isolated from both foods and clinical sources by partial purification and antimicrobial activity of these bacteriocins against some pathogenic microorganisms (Escherichia coli, Staphylococcus aureus, Bacillus cereus and Salmonella Enteritidis) were compared. The 13 of 20 bacteriosins obtained by Enterococcus strain showed antimicrobial effect against S. Enteritidis ((L13, P18, JS1, A1, E5, NS1, 226, 227, 228, V105, V188, V150, V198), 8 of 20 have an antimicrobial effect against B. cereus (L13, JS1, A1, E5, LS1, 226, 227, V198), 4 of 20 have an antimicrobial effect against E. coli (L13, P18, 227, V98) and 1 of 20 have an antimicrobial effect against S. aureus (L13). Food origin enterococus strain L13 (E. faceium) shows the antimicrobial effect on all of the pathogen microorganisms which used in our study. In studies so far, food-borne strains of enterococci mostly have focused on the potential use as a natural preservative. On the other hand, enterococci of clinical origin also produce bacteriocins with high antimicrobial activity and this situation also emphasizes the need to investigate their potential use as a natural preservative.