The probiotic potential and evaluation of the safety aspects of Enterococcus sp. strains isolated from traditionally made Serbian cheese

The purpose of this research paper was the evaluation safety aspects and probiotic potential six isolates from genus Enterococcus isolated traditionally made cheese. represented part unexplored microflora tolerance to different gastrointestinal conditions (low pH, presence pepsin, pancreatin bile salts) were investigated. Using microdilution method, sensitivity clinically relevant antimicrobial agents (tetracycline, ampicillin, gentamicin, vancomycin polymyxin B) evaluated. adhesion ability autochthonous solvents, as well auto-aggregation co-aggregation between them Escherichia coli clinical isolates, results indicated that showed simulated condition in a high percentage. Isolates sensitive all tested antibiotics, especially with MIC values obtained 0.19-2.5 μg/mL. growth medium phenol no synthesize histamine tyramine. highest percentage detected chloroform, lowest xylene. moderate ability, while degree E. observed. application investigated is selective limited.