Technological and antimicrobial characteristics of nonpathogenicstrainsEnterococcus faeciumsubsp. faeciumisolated from traditional cheese

In this study, technological and antimicrobial properties of E. faecium strains isolated from traditional cheese were evaluated. The investigation of the technological properties of E. faecium strains showed that all of them were able to produce exopolysacharides due to the production of a white colony on the ruthenium red milkmedium. Autolytic activity of these strains was investigated by reducing of absorption percentage at 600 nm. The most activity was shown by E. faeciumsubsp. faecium(strain 2). Strains also had acidification activity after 24 hours of incubation due to a pH decrease of 1.5 to 2.5. The antimicrobial activity was evaluated using Lawn on the Spot method, which did not show antimicrobial activity against pathogenic bacteria such as L.innocoa, E. coli and S. aureus. The results of resistance of the strains to acidic and temperature conditions were significant (P <0.05), so that the E. faecium subsp. faecium(strain4) showed the highest resistance to acidic condition and theE. faecium subsp. faecium(strain 5) showed the highest temperature resistance.As a result, this study showed that due to suitable technological properties, E. faeciumsubsp. faec