Physical, biochemical and genetic characterization of enterocin CE5-1 produced by enterococcus faecium CE5-1 isolated from Thai indigenous chicken intestinal tract

Kraiyot Saelim, Sireewan Kaewsuwan, Akio Tani, Suppasil Maneerat

    Research output: Contribution to journalArticlepeer-review

    5 Citations (Scopus)

    Abstract

    Enterocin CE5-1 produced by Enterococcus faecium CE5-1 isolated from the chicken gastrointestinal tract was active in the wide range of pH 2-10 and temperature 30-100°C and sensitive to proteolytic enzymes and α-amylase. It remained active after storage at -20°C for 2 months. Moreover, enterocin CE5-1 showed antibacterial activity against lactobacilli, bacilli, listeria, staphylococci and enterococci, especially antibiotic-resistant enterococci. In vitro study of enterocin CE5-1 decreased the population of Ent. faecalis VanB from 6.03 to 4.03 log CFU/ml. The lethal mode of action of enterocin CE5-1 appeared to be pore and filament formation in the cell wall. PCR sequencing analysis revealed the presence of two open reading frames (ORFs), containing enterocin CE5-1 (entCE5-1) and enterocin immunity (entI) gene. Therefore, enterocin CE5-1 from Ent. faecium CE5-1 could possibly be used as an antimicrobial agent to control foodborne pathogen, spoilage bacteria and antibiotic-resistant enterococci in foods, feeds and the environments.

    Original languageEnglish
    Pages (from-to)299-307
    Number of pages9
    JournalSongklanakarin Journal of Science and Technology
    Volume37
    Issue number3
    Publication statusPublished - May 1 2015

    Keywords

    • Antibiotic-resistant enterococci
    • Chicken
    • Enterocin
    • Enterococcus faecium

    ASJC Scopus subject areas

    • General

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