Description: Probiotics are alive microorganisms that confer health benefits to host when consumed in sufficient amounts. Enterococcus species have gained attention as potential probiotics due to their ability to survive the harsh conditions of the gastrointestinal tract and their probiotic potential and ability to produce antimicrobial peptides called enterocin which exhibit a wide spectrum of activity against various pathogens, including both Gram-positive and Gram-negative bacteria. Goat milk is a valuable source of nutrition and is increasingly consumed due to its potential health benefits. It contains essential nutrients, vitamins, and minerals, and is easier to digest compared to cow milk. Moreover, it has been reported to possess bioactive compounds with antimicrobial, Immunomodulatory, and antioxidant properties. Therefore, exploring the probiotic potential of Enterococcus species from raw goat milk is of interest.
This study contributes to understanding the diversity and frequency of enterocin-producing genes in probiotic Enterococcus species from raw goat milk. The findings have implications for the development of novel probiotic formulations with enhanced antimicrobial activity. Additionally, goat milk’s bioactive compounds combined with the probiotic potential of Enterococcus species offer opportunities for the development of functional foods with potential health benefits. Further investigations are required to explore the functional properties and safety of these enterocin-producing probiotic strains and their potential applications in the dairy industry and human health.
Socio-Economic Benefits: A study on the potential use of Enterococcus ssp. as a food preservative has been actively pursued due to its ability to produce a bacteriocin known as enterocin. Enterocin is a type of bacteriocin that consists of peptides with a small molecular weight and has specific antimicrobial activity that can inhibit the growth of Gram-positive and spoilage bacteria . Such ability has prompted its use as a starter and protective culture in the food preservation process .
Characterization of bacteriocin is important to evaluate its effectiveness to be applied in the food industry. According to previous researchers, E. faecalis and E. faecium are the most commonly used bacteria from the genus Enterococcus, particularly in the food industry. Bacteriocin produced by Enterococcus sp. is used in the food industry due to its high stability against extreme temperatures and pH. It is sensitive to proteolytic enzymes, such as protease K and trypsin, and is safe for human consumption.
Category: Probiotics – Gastrointestinal tract infection, Antioxidants, Cholesterol lowering drugs
Department: Microbiology