Preliminary In Vitro Evaluation of the Probiotic Potential of the Bacteriocinogenic Strain Enterococcus lactis PMD74 Isolated from Ezine Cheese

Table 5

Probiotic and technological properties of E. lactis PMD74.

	E. lactis PMD74
BSH activity	+
Mucin degradation activity	−
Gelatinase activity	−
Autoaggregation (%)
T4	11 ± 0.98
T20	33 ± 1.00
T24	41 ± 1.00
Coaggregation (%)
Salm. enterica serotype Typhimurium SL1344	23% ± 2.00
S. aureus ATCC 6538	10.3% ± 1.70
E. coli ATCC 26922	7.4% ± 0.59
Hemolytic activity	γ-Hemolytic
Amino acid decarboxylase detection
Histidine decarboxylase	−
Tyrosine decarboxylase	−
Ornithine decarboxylase	−
Arginine decarboxylase	+
Acidification activity
∆pH6	0.8 ± 0.09
∆pH24	1.38 ± 0.09

± indicates standard deviation of three replicates. The result is expressed as the percentage (%) of coaggregated bacteria with the tested foodborne pathogens after 4 h incubation at 20°C.