The isolation of Enterococcus faecalis and Enterococcus faecium from different sources and their molecular diagnosis and genotyping

In this study, chicken (35 pieces), ground meat (35 pieces) and cheese (35 pieces) samples in the city of Kütahya were investigated for the isolation and genotyping of Enterococcus faecalis and Enterococcus faecium. The isolated strains and human originated E. faecalis and E. faecium bacteria provided by Evliya Çelebi Hospital, Medical School, Microbiology Major were investigated for genotyping similarities. The isolated strains from chicken wings were identified as 22.8% E. faecalis and 5.7% E. faecium, the isolated strains from ground meat were identified as 14.3% E. faecalis and 20% E. faecium and the isolated strains from cheese were identified as 20% E. faecalis and 2.9% E. Faecium. The total of 40 Enterococcus strains were genotyped as food sourced 30 Enterococcus strains (20 E. faecalis and 10 E. faecium) and hospital provided human sourced 10 Enterococcus strains (5 E. faecalis and 5 E. faecium). E. faecalis and E. faecium strains were investigated with RAPD-PCR method by M13 primer to find out their genetic diversity. All the investigated isolates produced bands by M13 primer and the results were evaluated by UPGMA cluster analysis software. The cluster analysis results of E. faecalis strain profiles revealed 2 groups with more than 70% similarity and 26 different types containing 14 unique types. The cluster analysis results of E. faecium strain profiles revealed 5 groups with more than 70% similarity and 15 different types containing 10 unique types.