Probiotic Potential of Dairy Western Balkan Countries Enterococcus faecium strains

Nikola Popović; Amarela Terzić-Vidojević; Emilija Brdarić; Svetlana Soković Bajić; Jelena Djokić; Milica  Živković; Katarina Veljović

doi:10.5937/arhfarm73-47047

Nikola Popović University in Belgrade – Institute of Molecular Genetics and Genetic Engineering
Amarela Terzić-Vidojević University in Belgrade – Institute of Molecular Genetics and Genetic Engineering
Emilija Brdarić University in Belgrade – Institute of Molecular Genetics and Genetic Engineering
Svetlana Soković Bajić University in Belgrade – Institute of Molecular Genetics and Genetic Engineering
Jelena Djokić University in Belgrade – Institute of Molecular Genetics and Genetic Engineering
Milica Živković University in Belgrade – Institute of Molecular Genetics and Genetic Engineering
Katarina Veljović University in Belgrade – Institute of Molecular Genetics and Genetic Engineering

DOI: https://doi.org/10.5937/arhfarm73-47047

Keywords: enterococci, virulence factors, probiotics, extracellular matrix, adhesion, survival

Abstract

One of the major genera of the lactic acid bacteria family, Enterococcus sp., has a controversial status, reflected in the fact that enterococci are utilized as starter cultures and probiotics, in addition to being known to cause nosocomial infections. The qualified presumption of the safety list and the widely acknowledged safe status for Enterococcus species are absent. Rich sources of Enterococcus faecium species with possible probiotic characteristics can be found in artisanal dairy products, typically made from raw milk. To further understand the probiotic potential and health-promoting effects, this study looked at the presence of virulence factors and adhesion properties of En. faecium isolated from artisanal dairy products from Western Balkan countries.

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