Identification of bacteriocin producing Enterococcus in dairy products by PCR

In this study، a collection of 26 dairy products were subjected to bacteriocin analysis by using a culture-independent approach. The culture-independent approach involved extraction of total bacterial DNA directly from the products، this is followed by a polymerase chain reaction (PCR) using three pairs of specific primers (enterocin A، enterocin P and enterocin As48). The PCR analysis showed that only enterocin A was predominant in all study samples، however the other genes were absent. The absent of other bacteriocins in 26 samples، give the idea that Enterococcus spp are predominant bacteriocin producing LAB in different dairy products obtained from different area in Iran. Also the PCR approach was found to have a much higher sensitivity for detection of bacteriocin producing strains in dairy products in a fast، reliable، and reproducible manner.