Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market

• Main Authors: Andrea Lauková, Anna Kandričáková, Eva Bino
• Format: Article
• Language: English
• Published: MDPI AG 2020-12-01
• Series: International Journal of Environmental Research and Public Health
• Subjects: dry fermented meat products; enterococci; bacteriocins; susceptibility; biofilm
• Online Access: https://www.mdpi.com/1660-4601/17/24/9586

This study investigated eight types of Slovak dry fermented meat products (salami and sausages) that are available on the market and were produced by three different producers in different regions of Slovakia. The total counts of enterococci in these products ranged from 2.0 up to 6.0 cfu/g (log10). Three species were identified among the 15 selected enterococcal strains; <i>E</i><i>nterococcus</i><i> faecium</i> (8 strains), <i>Enterococcus</i><i> faecalis</i> (3) and <i>Enterococcus</i><i> hirae</i><i> </i>(4). They were hemolysis-negative (γ-hemolysis) with a biofilm-forming ability, which was evaluated as low-grade biofilm formation, susceptible to conventional antibiotics and mainly susceptible to lantibiotic bacteriocins, namely, gallidermin and nisin; they even showed a higher susceptibility to gallidermin than to nisin. They were also susceptible to enterocin–durancin, but most strains showed resistance to enterocin A/P. This study indicated that bacteriocins can play a key role in preventing and/or protecting from undesirable bacterial multiplication or contamination in the food industry and that they have great potential for further experimental applications.