Determination of Virulence Factors and Antibiotic Resistances of Enterococcus spp. Identified from Different Stages of Ripened (Classical) White Cheese Production

The objective of this research was to determine the presence virulence genes (asa1, gelE, cylA, ace, esp, hyl and efaA), vancomycin resistance (vanA, vanB, vanC2/C3) some antibiotics Enterococcus spp. isolates previously identified from different stages ripened white cheese production. In addition, gelatinase, β-hemolytic DNase activity, biofilm formations were examined phenotypically. study, efaA in 95.9%, asa1 89%, ace 68.5%, esp 52.1%, gelE 78.1%, cylA 16.4% 23.3% detected. Also, vanA 31.5%, vanB 8.2%, vanC2/C3 determined. activity detected 23.2% isolates, while gelatinase formation could not be Moreover, streptomycin erythromycin resistances found 73.9% %43.8 isolates. As a result, it concluded that may pose risk for public health food safety terms their factors antibiotic resistance. For reason, suggested strains selected as starter cultures should used after evaluating antibiotics.