Biochemical and molecular identification of Enterococcus spp. from red pitaya

Citations of this article
Mendeley users who have this article in their library.
Get full text


Red pitaya is a popular fruit worldwide due to its unique appearance and high nutrient contents. Many studies about the nutritional content and the physico-chemical characteristics of red pitaya have been performed but microorganisms that occurred naturally in the fruit remained unknown. Therefore, this study was conducted to characterize the enterococci present in red pitaya. Enterococci were isolated from red pitaya fruit and characterized with biochemical tests, randomly amplified polymorphic DNA (RAPD) and restriction fragment length polymorphism (RFLP) of the 16S rDNA region. A total of 30 bacteria were isolated from red pitaya, of which 20 isolates were confirmed as enterococci, genus Enterococcus. 13 isolates were further confirmed as Enterococcus casseliflavus and 7 were identified as Enterococcus gallinarum. © 2014 Elsevier Ltd.




Ong, Y. Y., Tan, W. S., Mohamad, R., Sieo, C. C., & Tey, B. T. (2014). Biochemical and molecular identification of Enterococcus spp. from red pitaya. Process Biochemistry, 49(4), 563–568.

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free