In the present study, eight strains of Enterococcus spp. were isolated from Turkish and Iranian white cheese test pieces. Enterococcus spp. strains were identified as Enterococcus faecium (6 strains) and E. faecalis (2) with 16S rDNA sequence analysis. All Enterococcus spp. strains showed susceptibility to the most of antibiotics tested in this investigation. The amount of produced acid (0.59–1.17%), hydrogen peroxide (0.65–3.91 µg/ml), and exopolysaccharide (252–362 mg/L) of these strains were determined. These strains possess the ability to inhibit Escherichia coli ATCC 35,218, Salmonella enteritidis ATCC 13,076, and Salmonella typhimurium MU 80. E. faecium RI53 and RI 42 strains were determined as the most resistant to acid (1.86 and 1.56 OD, respectively) and also exhibited high percentage of aggregation (54.1 and 51.7%, respectively). E. faecium RI 42 exhibited a higher growth viability in gastric and intestinal juice. E. faecium RI 53 and RI 42 are determined as optimal potential probiotic candidates for utilization in cheese preparations.

在本研究中，肠球菌属的八株菌株。从土耳其和伊朗的白奶酪测试片中分离出来。肠球菌属 菌株经16S rDNA序列分析鉴定为粪肠球菌（6株）和粪肠球菌（2株）。所有肠球菌属 菌株对本次调查中测试的大多数抗生素表现出敏感性。测定了这些菌株产生的酸 (0.59–1.17%)、过氧化氢 (0.65–3.91 µg/ml) 和胞外多糖 (252–362 mg/L) 的量。这些菌株具有抑制大肠杆菌ATCC 35,218、肠炎沙门氏菌ATCC 13,076 和鼠伤寒沙门氏菌MU 80.屎肠球菌RI53 和 RI 42 菌株被确定为最耐酸（分别为 1.86 和 1.56 OD），并且还表现出高聚集百分比（分别为 54.1 和 51.7%）。E. faecium RI 42 在胃液和肠液中表现出更高的生长活力。E. faecium RI 53 和 RI 42 被确定为用于奶酪制品的最佳潜在益生菌候选物。