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Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine

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Abstract

A total of 145 lactic acid bacteria isolated from a variety of Turkish red wines during malolactic fermentation were screened to find bacteriocin-producing strains. Among them, 14 isolates of Enterococcus faecium were identified to produce bacteriocins. PCR screening revealed that some isolates harbored entA and entB genes while some harbored entA, entB and entP genes. An isolate designated as Ent. faecium H46 was selected to characterize its bacteriocins. The bacteriocins were purified to homogeneity from culture supernatant by Amberlite XAD-16, cation-exchange and reverse-phase chromatography. MALDI-TOF mass spectrometry analysis identified the bacteriocins as enterocin A and enterocin B. The presence of Ent. faecium is noteworthy since it is not associated with wine fermentation. However, it has been reported as an important wine spoilage organism due to its potential to produce tyramine. Although species of Enterococcus is not known as wine bacteria, contamination by Ent. faecium may arise from grapes or wineries equipments used for wine production.

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Acknowledgments

The author would like to thank Mass Spectrometry Laboratory of Hacettepe University Department of Chemistry (Ankara, Turkey) for the collection of mass spectra.

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  1. Halil Dündar

    Present address: Department of Pediatric Metabolic Disorders and Pediatric Genetics, Gazi University Faculty of Medicine, Ankara, Turkey

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  1. Department of Biotechnology, Middle East Technical University, Ankara, Turkey

    Halil Dündar

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Dündar, H. Bacteriocinogenic Potential of Enterococcus faecium Isolated from Wine. Probiotics & Antimicro. Prot. 8, 150–160 (2016). https://doi.org/10.1007/s12602-016-9222-1

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